Whole30 Compliant Shepherd’s Pie

Happy New Year!

It’s cold, it’s snowy, we have new resolutions, and we certainly don’t want to be following through on any of those pesky healthy eating ones. Just me? Well, I know for a fact most of my friends (and I) started off the new year with another round of Whole30.

Honestly, this time around has been the easiest! We have our favorite recipes and our habits are seeming to match pretty well to this way of eating. BUT to avoid what my sweet friend Rachel describes as food aversions, I thought I’d try a few new recipes. Introducing my Whole30 Compliant Shepherd’s Pie!

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We currently have a group text of fellow Whole30-ers where we send each other encouragement, we complain, and we show off the yummy food we create. One of the members made a beautiful shepherd’s pie and I was inspired!

Instead of looking up other Whole30 recipes, I researched regular, all-American shepherd’s pie and developed this recipe with that in mind. Yes, there are lots of potatoes in this recipe, but I tried to pack it full over other veggies as well.

 

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Another thing I must note: I made this for my husband and me, but we also had my sister’s family (and two one-year-old babies) over who are not currently eating this way. It was a hit for everyone involved!

I really hate the idea that clean food has to taste bad. This recipe is comforting and delicious and you should make this immediately. It’s also especially cute in these cast iron dishes. My recipe made enough to fill a family size cast iron skillet as well as two individual size skillets (6-8 people).

 

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Print Recipe
Shepherd's Pie (Whole30 Compliant)
Servings
people
Ingredients
Shepherds Pie Base
Potato Topping
Servings
people
Ingredients
Shepherds Pie Base
Potato Topping
Instructions
Shepherd's Pie Base
  1. Heat 2 Tbs. olive oil on medium high heat. Sautee onions, garlic, and carrots. Add ground beef and cook through. Salt and pepper to taste.
  2. Steam frozen green beans and cauliflower till cooked through. Salt to taste. Add to ground beef, onion, and carrot mixture.
  3. Place even layer in cooking vessel. (I used 1 large cast iron skillet and put the rest in 2 small cast iron skillets)
Gravy
  1. Add equal parts olive oil and potato flour to skillet and whisk in beef broth slowly to make gravy. Salt, pepper, garlic powder, onion powder to taste.
  2. Pour over Shepherd's Pie Base in cooking vessel.
Potato Topping
  1. Cube potatoes and boil until cooked through. Drain. Put drained potatoes back in pot.
  2. To drained potatoes, add olive oil, salt, pepper, and roasted garlic cloves. Mash with hand mixer until smooth.
  3. In a separate dish combine cashew milk and egg yolk and whisk together. Add mixture to potatoes and mix until smooth with hand mixer.
Final Instructions
  1. Pre-heat oven to broil.
  2. Dollop potatoes onto shepherd's pie and gravy base and spread into even layer. Put under broiler until browned.
  3. Let sit for 2-3 minutes. Garnish with green onion and parsley and enjoy!


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