This Whole30 Shepherd’s Pie is easy enough for a weeknight meal but such a comforting classic. While I was recipe testing it, my husband declared it his favorite recipe of my. And that’s no small statement! I hope you dive in and find a new family favorite as well!
Why We Love This Whole30 Shepherd’s Pie
First, I love that it is a quick and easy meal to make. This dinner comes together in 40 minutes, making it approachable for a weeknight dinner. Need an even faster dinner? Check out my 30-minute meals section here!
Second, this Whole30 Shepherd’s Pie is also Paleo, gluten-free, dairy-free, and nut-free. A great cozy classic but in an allergen-friendly format.
Third, this dish is budget-friendly! I love that it uses ingredients I can find at my local Walmart. Plus, it’s kid-friendly too! My boys love this basically inverted mashed potatoes with hearty gravy and veggies.
Finally, this dish freezes well, making it great for meal prep. We always make a double batch of this one! Enjoy the leftovers for lunches or stick them in the freezer for a quick meal another night.
This shepherd’s pie is one of my go-to gluten-free dairy-free casseroles — see the whole roundup for more cozy, Whole30-friendly one-dish dinners.
Ingredients
- Ground beef – Use whatever quality and fat content works for you and your family. I usually use an 85/15 ground beef, but the excess grease is drained off and other ground beefs will work just as well.
- Onion – Either a yellow, white, or sweet onion will all work equally well in this recipe.
- Salt – Regular white table salt.
- Pepper – Ground black pepper.
- Beef broth – I usually just use a Whole30 compatible beef broth that is affordable, like this one from Walmart. But beef bone broth would also be excellent in this.
- Potato or arrowroot starch – This acts as a thickener, like cornstarch but a Paleo, grain-free option. I don’t recommend using tapioca flour or starch in this recipe, as it will make the gravy tacky. You can learn more about the differences between Paleo flours here.
- Onion powder – Granulated onion or onion powder both work well.
- Coconut aminos – On Whole30, soy is prohibited, as is soy sauce. However, coconut aminos are a great replacement for soy sauce and add a great depth of flavor. We can find coconut aminos at Walmart or Trader Joe’s. Coconut aminos are optional in the gravy for a more full flavor, but only if you already have them on hand!
- Yukon Gold Potatoes – These are my potatoes of choice for mashed potatoes due to their flavor and starch content. I usually don’t peel them – even using the ricer, the peels will just separate out. I also think this recipe turns out well with russets, my second choice. But, if you use russets, be sure to peel them first! Russet skin is tough and not great in mashed potatoes.
- Chicken broth or bone broth – Seek the hack in this blog post as to why cooking mashed potatoes in broth instead of water is ideal and an awesome flavor boost. If you are on a Whole30, make sure you double check and use a compatible broth, particularly with no added forms of sugar. VEGAN option – Use an equal amount of vegetable broth instead!
- Ghee or vegan butter – Ghee is clarified butter and has the milk solids removed from it, so it’s allowed on Whole30. However, if you have a true dairy allergy, use dairy-free butter like Miyokos.
- Salt – I just use table salt here.
- Coconut milk (canned, full-fat) – I love coconut milk because it is thick, rich, and a fantastic dairy-free swap for cream. My favorite brand is Thai Kitchen. But, you can use another dairy-free milk of choice as needed.
How to Make Whole30 Shepherd’s Pie
- Combine broth and potatoes in a large pot on the stove over high heat. Broth will not fully cover potatoes. Bring to a boil, and then reduce heat to medium and cover with a lid. Cook covered for 10 minutes or until tender.
- While potatoes are cooking, heat a separate large skillet (oven-safe if you have one!) over medium heat. Add ground beef and chopped onion, sprinkling with 1 teaspoon salt and 1/2 teaspoon pepper. Cook until meat is browned, about 10 minutes.
- Whisk together all the gravy ingredients. Once meat is cooked, add the gravy mixture and the frozen veggies (no need to thaw first!). Cook until gravy thickens, about 5-7 minutes.
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Once potatoes are tender, strain broth from potatoes, saving the broth. Add ghee, salt, and coconut milk to the potatoes. While potatoes are still hot, mash the potatoes with a standard wire masher. You can mix them with a mixer, but be super cautious not to over-mix, or they will get gummy! Evaluate the texture of the potatoes – if they are the perfect mashed potato consistency, stop here. If they are still a little dry, add a little bit of the saved broth until desired consistency. Finally, stir in the egg until well combined.
- Turn the oven on to broil (high).
- If your pan is oven-safe, spread the mashed potatoes carefully over the top of the ground beef mixture inside the pan. If your pan is NOT oven-safe, transfer the meat to a 9×9 baking dish and then spread the mashed potatoes over top.
- Broil for 5 minutes until top is lightly browned and developed a harder crust on top. Remove from oven and serve warm.
- Store leftovers in a sealed container in the fridge for up to 1 week or in the freezer for up to 3 months.
Whole30 Skillet Shepherd's Pie
An easy, cozy meat and potatoes budget-friendly dish that is a Whole30, Paleo remake of a classic!
Ingredients
- 1 pound ground beef
- 1/2 medium yellow onion or white onion, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups frozen peas + carrots no need to thaw
Mashed Potatoes
- 1.5 pounds yellow potatoes about 6 medium, cut roughly into small 1" chunks
- 2 cups chicken broth or bone broth
- 2 tablespoons vegan butter use ghee or compatible vegan butter for Whole30
- 1 teaspoon salt
- 1/4 cup canned full-fat unsweetened coconut milk or other non-dairy unsweetened milk
- 1 large egg see notes for egg-free
Gravy
- 2 cups beef broth or bone broth
- 1/4 cup arrowroot or potato starch
- 1 tablespoon coconut aminos optional, only if have on hand
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Combine broth and potatoes in a large pot on the stove over high heat. Broth will not fully cover potatoes. Bring to a boil, and then reduce heat to medium and cover with a lid. Cook covered for 10 minutes or until tender.
- While potatoes are cooking, heat a separate large skillet (oven-safe if you have one!) over medium heat. Add ground beef and chopped onion, sprinkling with 1 teaspoon salt and 1/2 teaspoon pepper. Cook until meat is browned, about 10 minutes.
- Whisk together all the gravy ingredients. Once meat is cooked, add the gravy mixture and the frozen veggies (no need to thaw first!). Cook until gravy thickens, about 5-7 minutes.
- Once potatoes are tender, strain broth from potatoes, saving the broth. Add ghee, salt, and coconut milk to the potatoes. While potatoes are still hot, mash the potatoes with a standard wire masher. You can mix them with a mixer, but be super cautious not to over-mix, or they will get gummy! Evaluate the texture of the potatoes - if they are the perfect mashed potato consistency, stop here. If they are still a little dry, add a little bit of the saved broth until desired consistency. Finally, stir in the egg until well combined.
- Turn the oven on to broil (high).
- If your pan is oven-safe, spread the mashed potatoes carefully over the top of the ground beef mixture inside the pan. If your pan is NOT oven-safe, transfer the meat to a 9x9 baking dish and then spread the mashed potatoes over top.
- Broil for 5 minutes until top is lightly browned and developed a harder crust on top. Remove from oven and serve warm.
- Store leftovers in a sealed container in the fridge for up to 1 week or in the freezer for up to 3 months.
Video
Notes
EGG-FREE - The egg in the mashed potato just helps it cook up to a nice crust. If you need egg-free, just leave the egg out and follow the rest of the recipe as writen.
On a Whole30? Be sure to use a compatible vegan butter or ghee; the one linked in the recipe is my preferred vegan butter but NOT Whole30 compatible. I recommend this ghee (not suitable for those with dairy allergies, but Whole30 compatible) or this vegan butter.
Nutrition
Calories: 577kcalCarbohydrates: 48gProtein: 31gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 145mgSodium: 2291mgPotassium: 1345mgFiber: 7gSugar: 2gVitamin A: 6723IUVitamin C: 43mgCalcium: 86mgIron: 6mg
Tried this recipe?Let us know how it was!
This recipe is now a favorite! My 10 year old had 3 servings, and my husband loves it! Thank you so much!
Ahh this makes me so happy — three servings from a 10-year-old is the ultimate stamp of approval! So glad it’s a hit with your whole crew. Thank you so much for taking the time to leave a review! 💛
I’ve made this two weeks in a row now and it’s sooo good. A few changes/substitutions that worked great for me:
I used 1lbs ground bison and only 10oz of carrots + peas. The ratio was perfect for me and felt evenly split with meat and veg.
For the potatoes I roasted a cauliflower head and a three mid sized white sweet potatoes and a whole bulb of garlic, then used an inversion blender combining them with the coconut milk and gee. This is one of my go to sides and was perfect to top the pie with. It’s not too garlicky and there’s a nice depth of flavor from roasting.
I also used a fairly large Dutch oven to cook this in and had to leave it under the broiler for about ten minutes to get some color (I didn’t use any egg).
I’ll definitely have this in regular rotation through the rest of the winter!
This is such a fantastic, thoughtful breakdown — thank you for sharing all of this! I *love* the bison swap and that roasted cauliflower + sweet potato + garlic topping sounds absolutely incredible. No wonder it worked so well as a shepherd’s pie topping — roasting adds so much depth.
Using a Dutch oven and finishing under the broiler is such a smart move too, especially without the egg. I’m so glad it’s earned a regular spot in your winter rotation — that’s the highest compliment. Really appreciate you taking the time to share what worked for you; it’s so helpful for others reading along! 💛
The gravy, the mashed potatoes, everything was delicious. I have made other whole30 shepherds pie recipes before and none of them come close to this recipe. We will be enjoying this even when we’re not following whole30. We made it last night for dinner and I am impatiently waiting for lunch so I can have leftovers! Lol
This is the kind of review that makes my day 🥹 I’m so glad every layer hit the mark for you — especially knowing you’ve tried other Whole30 shepherd’s pie recipes and this one stood out. Thank you for the review!
Can you make this up ahead of time and freeze it for baking later?
Great question! I totally think you could. I haven’t tried it, so I’m not exactly certain on how long it would take to cook from frozen. But, I would guess 350 for at least an hour. Let me know if you try it how it turns out!
I almost convinced myself not to make this. I was too tired and it has been a long day. I read the comments saying how easy this was so I went with it. I am so glad I did! It was easy and so delicious. Just the comfort I needed.
Ahh I’m so glad you went for it—those end-of-day wins are the best! Love that it brought you some easy, comforting goodness when you needed it most. Thank you so much for taking the time to leave a review!
My 7 year old son is always quite excited when I make this and one of his extremely picky younger brothers doesn’t complain too loudly over this dinner! 😉 I count limited complaints as a huge win. It is delicious and we have enjoyed it twice since I found the recipe. It is certain to be a frequent flier! Thanks for a delicious, healthy dinner.
YESSS that this one has joined your family frequent dinner flier club! I love it! And man, picky eater wins are the best. Happy its a family favorite!
Delicious! No one complained about the carrots and plates were licked clean. I used the mix veg with peas, carrots, corn and green beans, and used ground venison.
Haha, I love it when it’s so good no one minds the veggies and eat up every bit. And thanks for letting us know what modifications worked for you. I appreciate the review!
We love this recipe! So many shepherds pie recipes produce either not enough or too dry of mashed potatoes to really spread evenly but these ratios are perfect. I sub for ground chicken or turkey normally and it’s still amazing. I collect my favorite paleo recipes to share on my clean living website and this is a top one I recommend!
I love that you enjoy it with other ground meats and find it just right on the ratios. Happy this has become a quick favorite you’d recommend! Thank you for the review!
Loved this recipe. I added a little bit of thyme and rosemary to the sauce, and just did my usual mashed potatoes. My husband loved it and so did I. He wants to try it next time with roast beef instead of the hamburger. I might add some mushrooms next time as well. I forgot to add them this time. Thank you, we needed a new meal in our menu!
I love that you are making this your own and loving it! Hooray that it’s made it’s way into the rotation. Thank you for the review!
This is a great recipe!! I made the recipe as suggested for 4 servings & oh my!! It’s just me & the hubs & this ended up being more than 4 servings! But I put the leftovers in souper cubes to freeze & now we have a ready made lunch or supper another night!
Love hearing that! I’m so glad you both enjoyed it — and such a smart idea to freeze the leftovers for an easy future meal!
My husband swore off Shepherds Pie a long time ago but since we love your recipes, he said he would try it and he LOVES it and asked for it to be on the regular rotation. Definitely a family favorite!!!
WAHOO, this recipe finally won your hubby over to Shepherds Pie, I love that! Amazing that it’s a new favorite. Thanks so much for the review!
New family favorite! They are already asking me to make this again. Prepping the potatoes ahead of time definitely made for quicker prep at dinner time. Thanks for the tip!
Yay, that’s wonderful to hear! So great that it rose quickly as a family favorite. Thanks for sharing the love and for the lovely review!
Wonderful recipe! Easy to make and taste is amazing. Always need some recipes that go in the thermos for after school activities that hold up. This is one of those recipes. Thank you!
Woohoo! Love that your family enjoyed this one. That’s awesome it’s helping to fuel after school activities, I love that idea. Thank you for the wonderful review!
I’ve made this Shepherd’s Pie recipe twice for my family in the last two months and they have raved about it. My husband said this one needs to go on repeat. It’s super easy and quick to put together too.
Woohoo! I’m thrilled that you and your family enjoyed the recipe. You know it’s good when the hubby wants it on the regular. Thanks so much for sharing your feedback!
Our family are big fans of all of Autumn’s recipes and this was no exception! Perfect fall and winter flavors, and when using up leftover mashed potatoes, it came together in minutes. A new kid fav!
YAAAY! I’m so glad you loved this recipe and it was a family hit. Thank you for the review!
YUM! We have been making the Whole30 cookbook Shepherd’s Pie for years, and this was a delightful switch for us. It’s very flavorful and comforting! We switched up the veggies to green beans and carrots. We will be enjoying this again!
I’m so glad you love the flavor of this easy recipe. Definitely a great comfort-food dish! And I love hearing what swaps people make, with your veggie swap. Thanks so much for the review!
This is sooo easy and super delicious!! Everyone who saw me eating it wanted a taste!
YAY that you found this one both easy AND delicious! Happy to hear it. Thank you for leaving a review!