Paleo Shepherd’s Pie {Whole30, Dairy Free}
Indulge in the warmth of this Paleo Shepherd’s Pie, a comforting dish that marries rich flavors with wholesome ingredients. Perfect for chilly evenings, this Whole30 and dairy-free recipe features a savory grass-fed beef filling loaded with nutrient-rich vegetables, all topped with creamy mashed potatoes made from coconut milk. It’s an ideal choice for family dinners or meal prep, ensuring everyone can enjoy a delicious meal without compromising on dietary needs. Customize the vegetables to suit your taste and enjoy guilt-free comfort food that’s both satisfying and nutritious.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: Paleo
Ingredients
Scale
- 1 tbsp ghee
- 1 ½ lbs grass-fed ground beef
- 1 cup diced carrots
- 1 ½ cups chopped Brussels sprouts
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4–6 russet potatoes (or 2 ½ lbs), peeled and cut into pieces
- 2/3 cup full-fat coconut milk
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, melt ghee over medium heat. Brown ground beef and season with salt and pepper.
- Add onions, carrots, Brussels sprouts, garlic, thyme, rosemary, tomato paste, and bone broth. Simmer for about 10 minutes until veggies are tender.
- Boil peeled potatoes in salted water until soft; drain well. Mash with coconut milk, ghee, nutritional yeast, salt, and pepper until creamy.
- Spread the meat mixture in an oven-safe baking dish and top with mashed potatoes.
- Bake for about 25 minutes until golden brown.
Nutrition
- Serving Size: 1 slice (250g)
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 85mg