Paleo/Whole 30 Compliant Shepherd’s Pie

Shepherd's Pie whole30

All I can say is YUM. I’m not sure WHY I resisted shepard’s pie for as long as I did but I am sure regretting it now. My mom never made this while I was growing up so I think I can at least partly blame her for the lack of shepard’s pie in my life until this point. The best part is that this entire recipe is Whole30 compliant so we can enjoy as much of it as we want during our Whole30 cycle in January.

ANYWAY, this is a really great meal to make ahead and just heat up as you want to enjoy it. I normally make two smaller pans of it so that I’m not reheating the same pan over and over again. 

Paleo and Whole30 Compliant Shepherrd's Pie
Serves 4
Great make ahead Whole30 Compliant Shepherd's Pie.
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Prep Time
30 min
Total Time
1 hr
Prep Time
30 min
Total Time
1 hr
782 calories
124 g
87 g
17 g
38 g
9 g
981 g
316 g
14 g
0 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 782
Calories from Fat 148
% Daily Value *
Total Fat 17g
Saturated Fat 9g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 87mg
Sodium 316mg
Total Carbohydrates 124g
Dietary Fiber 12g
Sugars 14g
Protein 38g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 lb extra lean ground beef
  2. 10-12 golden potatoes
  3. 3 TBLS ghee
  4. 3 TSP Coconut Milk
  5. 1 Onion, chopped
  6. 2 cups carrots, skinned and chopped
  7. 2 cups celery, chopped
  8. 3 cups mushrooms, chopped
  9. 1.5 TBLS Tomato paste- check the labels. Make sure it is compliant.
  10. 2 cloves garlic, minced
  11. 3/4 cup chicken broth or bone broth
  12. 5 tablespoons balsamic vinegar
  13. 1.5 tablespoons minced fresh thyme
  14. 1.5 tablespoons minced fresh rosemary
  15. salt and pepper
  1. Preheat oven to 450
  2. Season the ground beef with salt and pepper and brown in a skillet over medium-high heat until no longer pink.
  3. While the beef is browning, add potatoes to a stock pot filled with water and bring to a boil. Boil potatoes for about 12 minutes, until fork tender. Once they are tender, drain the water, add 2TBLS ghee and the coconut milk and mash. The potatoes should still be somewhat stiff for the casserole.
  4. After beef is cooked, drain the fat and set aside. In the same skillet, add the chopped carrots, celery, onion, and 1 TBLS ghee. Cook until the onion is translucent and the other vegetables are softened.
  5. Once the vegetables are softened, add the tomato paste and garlic to the vegetables and stir. Cook for 2 more minutes.
  6. Next, add the chicken or bone broth, balsamic vinegar, herbs, and additional salt and pepper to the vegetable mix. Bring to a boil and let simmer for about 4 minutes, until thickened slightly.
  7. Once thickened, add the beef to the vegetable mixture and stir to incorporate.
  8. Transfer the Beef and Vegetable mixture to an oven safe dish
  9. Top with Mashed Potatoes
  10. Cook in preheated oven for 30 minutes or until cooked through
The Hungry Mommy
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