Whole30 Shepherd’s Pie, Paleo, Dairy free
This Whole30 shepherd’s pie recipe is made with a spiced ground beef gravy on the bottom, and a cauliflower and potato mash on top. It is a healthier version of the traditional shepherd’s pie, but it is just as satisfying!
One of our favorite Whole30 compliant dishes to make is shepherd’s pie. It’s a complete meal in one pan that is satisfying and satisfying. We also like making whole30 potato soup and turkey apple meatloaf.
This lighter shepherd’s pie recipe has a yummy ground beef gravy with carrots that is covered in a cauliflower and potato mash. We like making it even when we're not following any specific diet, just because it is satisfying, filling and lighter. It has the added perk of being Whole30 compliant, Paleo, dairy-free, and gluten-free.
Why this recipe works
- It is a good option for those that are dairy free, gluten free, grain free, Paleo or Whole30.
- It is a hearty meal that makes great leftovers.
- It is made with lighter ingredients.
- It is a great way to use up ground beef and potatoes.
Recipe ingredients
- potatoes– gold potatoes have a soft texture and sweeter taste that works good for making mashed potatoes.
- cauliflower– this is used to add veggies in a sneaky way to the mashed potatoes.
- garlic powder– this seasons the mashed potatoes.
- onion powder– this seasons the mashed potatoes.
- coconut cream– this is used to replace heavy cream in the mashed potatoes. Make sure you like the taste of the coconut cream you are using. We find Savoy to be creamy but not taste too much of coconut.
- carrots– these veggies go into the beef gravy.
- ground beef– use a good quality ground beef here. The fat content doesn’t matter.
- coconut flour– this is used to thicken the gravy.
- tomato paste– this flavors the gravy.
- ground cloves– we use this flavor to replace Worcestershire Sauce. Take a smell of it and if the smell isn’t for you, add only a pinch to the dish.
- chili powder– we like adding this spice to the gravy for the taste.
- chopped or crushed tomatoes– whichever one you have on hand.
- chicken stock– this is used for the gravy as well.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- You can not use cauliflower in the mash and only use potatoes.
- Instead of coconut cream, you can use coconut milk or almond milk.
- Instead of ground beef, you can use ground turkey.
- Instead of coconut flour, you can use tapioca flour or arrowroot powder.
- Instead of chicken stock, you can use beef stock or bone broth.
- Add less pepper if you want less of a kick.
- Add less cloves if you don’t love that spice.
Step by step instructions
Step 1
Step 1: Make the cauliflower and potato mash.
To do this you have to boil the cauliflower and potatoes and then put them into a bowl with coconut cream, garlic powder, onion powder, olive oil, salt, and black pepper. Then mash it all together.
Step 2
Step 2: Make the beef gravy.
Sautée the carrots, then add the onion and garlic.
Then add the beef along with the spices, coconut flour, crushed tomatoes and chicken stock. Cook until the sauce thickens.
Step 3
Step 3: Pour the beef gravy into a large baking dish.
Step 4
Step 4: Add the mashed cauliflower and potatoes on top of the beef gravy.
Step 5
Step 5: Evenly spread out the cauliflower potato mash.
Step 6
Step 6: Bake until golden.
Recipe FAQs
How do you store it?Cover the whole dish in aluminum foil and store in the fridge for 3-4 days. You can also place leftovers in an airtight container and store in the fridge that way.
Can you make this in advance?Yes! Follow all the steps up until baking. Then store the dish in the fridge until ready to bake. Just add an extra 10-15 minutes to baking time.
What makes this shepherd’s pie Whole30?For starters, there are no peas inside ( which are a legume). There is no butter or cream in the potatoes. There are no processed ingredients like Worcestershire sauce. There is no refined flours or sugars in this recipe either.
Prep 10 minutesCook 45 minutesTotal 55 minutesMakes 8
Ingredients
Mashed potato topping ingredients:
- 6-8 medium potatoes, cut into 1 inch slices
- 1/2 head cauliflower, cut into smaller florets
- 1/2 tsp garlic powder, divided
- 1/4-1/2 tsp ground black pepper, (start with 1/4, add more to taste)
- 1/2 tsp salt, divided
- 1/4 tsp onion powder
- 3 Tbs coconut cream, divided (Savoy tastes our favorite to us and has no preservatives)
- 1 Tbs olive oil
Shepherd’s pie filling ingredients:
- 2 tsp olive oil
- 3-4 carrots, sliced (this was 2 cups for us)
- 1 onion, diced (this was 1 cup for us)
- 2 cloves garlic, diced
- 1 lb ground beef
- 1/2-1 tsp black pepper, (start with 1/2 tsp and use more for a kick, we used 1 tsp)
- 1 tsp dried thyme
- 1 tsp salt
- 1 Tbs coconut flour
- 2 Tbs tomato paste, (Cento is paleo)
- 1 Tbs apple cider vinegar
- 1/4 tsp ground cloves
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 1 cup chopped tomatoes, (Pomi is our all time favorite)
- 1 cup chicken stock or bone broth
Method
- Preheat the oven to 400 degrees.
- Boil the sliced potatoes, and the cauliflower florets in water for 20-25 minutes, until you can easily stab the potatoes with a knife. Set aside.
Make the Shepherd’s pie filling:
- Put 2 tsp of olive oil and 2 cups of sliced carrots into a large pot, mix, and heat over medium-high heat. Sauté the carrots until tender, about 4-5 minutes. Add 1 cup of diced onions and the diced garlic, mix and sauté for 1-2 minutes.
- Reduce the head to medium, add the ground beef to the pot and mix breaking it up into smaller pieces. Top the ground beef with 1/2-1 tsp of black pepper (we used 1 tsp bc we liked the added kick), 1 tsp of salt, and 1 tsp of dried thyme. Mix and cook until the meat is browned, about 5 minutes.
- Add 1 Tbs of coconut flour to the meat and mix well. Then add the 2 Tbs of tomato paste, 1 Tbs of apple cider vinegar, 1/4 tsp of ground cloves, 1/2 tsp of onion powder, and 1/2 tsp of chili powder to the meat and mix. (Note: if cloves aren’t your thing, put a pinch in, but we found this gave it more of a Worcestershire sauce flavor while keeping it Paleo and Whole30). Add 1 cup of chopped tomatoes, mix, and simmer for 2 minutes.
- Add 1 cup of chicken stock or bone broth and simmer until the sauce reduces to a gravy, about 5-7 minutes.
- Pour the shepherd’s pie filling into a 9in x 13 in glass dish.
Make the mashed potato topping:
- Put 1/2 of the boiled potatoes and cauliflower florets into a large bowl. Top with 1/4 tsp of garlic powder, 1/4 tsp black pepper, 1/4 tsp salt, and 2 Tbs of coconut cream. Mash everything together until smooth. Then, add the rest of the potatoes and cauliflower, and top with 1 Tbs of olive oil, 1 Tbs of coconut cream, 1/4 tsp of garlic powder, 1/4 tsp of onion powder, 1/4 tsp of salt, and mash until smooth. Optional- add an extra 1/4 tsp of ground black pepper. We liked this because it added a spice to the mashed potatoes, but taste it first before adding it.
- Scoop the mashed potatoes onto the filling in the pan, evenly distributing it and then smooth it out with a spatula.
- Bake for 20-25 minutes.
Notes
- You can not use cauliflower in the mash and only use potatoes.
- Instead of coconut cream, you can use coconut milk or almond milk.
- Instead of ground beef, you can use ground turkey.
- Instead of coconut flour, you can use tapioca flour or arrowroot powder.
- Instead of chicken stock, you can use beef stock or bone broth.
- Add less pepper if you want less of a kick.
- Add less cloves if you don’t love that spice.
