Eat a comforting but healthy dinner with this Paleo Shepherd’s Pie. Fill with your favorite veggies and top with white or sweet potatoes.
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Paleo Shepherd’s Pie Recipe
I generally like to spend Saturdays out of the kitchen. If I have to be in the kitchen, I like to be baking, not making dinner. That means in order to have food for meals on the weekends, I have to plan ahead to have leftovers from the week that we can eat.
A few Saturdays ago, I woke up craving some good comfort food. I knew we didn’t have much of any leftovers in the fridge and I knew that if I had any hope of eating healthy during the weekend, I needed to make a hearty meal that would give us a dinner on Saturday and lunch leftovers for Sunday.
One of Matt’s favorite meals is shepherd’s pie. I guess I didn’t realize this was such a comfort meal for him. When I told him I was going to create a paleo shepherd’s pie, he got excited. Really excited. The way to a man’s heart is definitely through their stomachs, ladies.
Shepherd’s pie was never on our weekly menu much. I can probably count on one hand the number of times I’ve made it since we’ve been married.
That’s all changing now. I created a healthy shepherd’s pie that fits into our paleo eating plan that we try to stick to for meals. It’s ground beef packed with veggies on the bottom and a layer of of mashed potatoes on top. Pure comfort food. And I’d like to say the kids were all over this meal. I mean, fighting-over-the-leftovers loving it. That makes me happy.
No one seemed to mind that this was filled garden-fresh zucchini, carrots, onions, peas and kale. I was really shocked there was no complaining over the fact that there was green color found underneath the pillowy layer of fluffy mashed potatoes. You can add whatever veggies you happen to have on hand to this shepherd’s pie. This combination was easy for us, but I’d try like to try adding in some celery or turnips. You can use fresh veggies or use frozen veggies. if that’s easier for you.
Although we normally eat sweet potatoes, we do allow ourselves white potatoes every now and then. This meal could easily be made with sweet potatoes if you prefer to steer clear of white potatoes. Using sweet potatoes would also make this a great Whole30 recipe. It’s sugar free, grain free, gluten free and dairy free!
Enjoy this Paleo Shepherd’s Pie dinner. The recipe made enough to feed our family of five for two meals, plus a few leftovers. Recipes that make enough for two meals score big in my book. And if you are a busy family trying your best to eat healthy, I think you’ll be happy with this meal, too!
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Paleo Shepherd’s Pie
Ingredients
- 5 large potatoes peeled and quartered
- 1/4 cup butter ghee or coconut oil
- 1/4 cup almond milk
- salt and pepper to taste
Sauce:
- 1 cup petite diced tomatoes
- 1 1/2 cup beef stock
- 1 teaspoon basil
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 2 teaspoons tapioca starch
Filling:
- 2 pounds ground beef
- 1 small onion chopped
- 2 cups chopped carrots
- 2 cups zucchini peeled and chopped
- 2 cups peas
- 2 cups finely chopped kale
Instructions
- In a large saucepan, boil the potatoes until they are tender (about 10 minutes). Mash the potatoes and cream them together with the butter, milk, salt and pepper until they are fluffy. Set aside.
- Place all of the sauce ingredients into a blender and blend until smooth. Set aside.
- Brown the ground beef and onions in a large skillet or saucepan. Drain the fat off the meat. Add the sauce and chopped vegetables to the skillet. Cover the skillet and allow the meat and veggies to simmer for 10-15 minutes until the veggies start getting tender. Don't allow them to cook all the way through since they will continue to cook in the oven.
- Preheat the oven to 350 degrees. Transfer the meat and veggies to a 9x13 pan. Top the meat mixture with the mashed potatoes and spread it out evenly. Bake for 30 minutes at 350 degrees.
Jamie @ Love Bakes Good Cakes says
Total comfort food, Julie! Like you, I haven’t made Shepherd’s Pie too often, but I need to change that – especially now that I have a healthier recipe! 🙂 Pinned and stumbled!
Cathy@LemonTreeDwelling says
This looks like a deliciously healthy, hearty dinner!
Margarita says
Instead of potatoes l will use mashed cauliflower for those who can’t eat carbs at all. Due to sugar issues.
Julie Clark says
Great idea!
Deb @ Cooking on the Front Burner says
I’ve never tried making a Sheperd’s pie. This is a great recipe to start with!
Caitlin says
I love a good shepards pie! And those veggie additions look great. I can’t wait to give this a try.
Jill says
White potatoes are absolutely not allowed on paleo diet – nor are peas (legumes) or tapioca starch. Sounds like an excellent recipe if you’re not trying to stick to the paleo diet.
diana says
That is why she mentioned using sweet potatoes. I’ve also used faux mashed potatoes aka mashed cauliflour. Tastes just as good. You could substitute arrowroot powder for the tapioca starch as well. I believe that is paleo friendly.
lucy says
white potatoes are allowed on some versions of paleo…they’re even allowed on whole30 now. and as the other commenter noted…you can sub sweet potatoes or even mashed cauliflower if you want.
as for peas and tapioca starch…they’re on the fence. it’s not like she’s suggesting a packet of ranch seasoning and a dollop of sour cream.
Lizzy T says
Thanks, Lucy!
Ruth says
This lady is correct. All forms of potatoes are allowed on the Whole30 diet. Read the book. If you’re a meats, potatoes and vegetable family – meaning your husband likes what his Mom made for her family – the Whole30 diet can be done. Just introduce them to sweet potatoes in a recipe – and they will be shocked at how good they taste.
Sarah says
This looks amazing! Comfort foods are great this time of year. Also, I am focusing on shifting our family to Paleo along with me and I think my husband, 4 yo son and 15 month old will enjoy this without thinking of it as a ‘change’ 🙂
Lizzy T says
I hope your hubby and kids will love it as much as mine did. It’s great to be able to still have some of those classic comfort foods while eating healthy. Enjoy!
Joyce says
Shepherd’s Pie! One of my favorite meals, but makes too much for just me. I’ll have to make it and share with my coworkers. I like to add sauteed parsnips, turnips and celery, along with loads of carrots and green beans. Sounds odd, I know, but what a flavorful combination! Even my vegetable-hating former father-in-law loved it, and he would constantly ask m-i-l to make “Joyce’s pie”!
Lizzy T says
Thank you, Joyce! Hmmm….I like the idea of adding parsnips and green beans! I’ll be trying that with my next casserole. 🙂
Mary says
Hello! I plan to substitute coconut oil for the butter portion of the recipe. How much should I use? I was thinking the equivalent is 1/4 cup…is that correct? Thanks! Can’t wait to eat it!
Lizzy T says
Yes, 1/2 stick of butter equals 1/4 cup. Yummy…now I’m hungry for shepherd’s pie. 🙂 Eat some for me!
claire says
Hi, im just getting into Paleo eating, and this looks delish, technically being a Brit this is a cottage pie, shepherds pie made with lamb mince, as in sheep – shepherds! Xx
Lizzy T says
Thanks for that little bit of trivia! Makes total sense! I hope this becomes one of your favorites and that you succeed with your paleo eating!
Jen says
Oh this looks delicious, thank you! But confused though as isn’t a Shepherds Pie a lamb pie?
Lizzy T says
We’ve never used lamb in shepherd’s pie, but I’m sure some people do! Thanks!
paleo recipe says
This looks delicious! Simple enough to do for all cooks but TASTY enough to be interesting to more experienced cooks too. Thank you for this one!!
Danielle says
I am interested in making this recipe but I am not on a Paleo diet. I was wondering what common ingredient you could substitute the tapioca starch for, so that I don’t have to spend the extra money buying something that I won’t be using regularly. I saw that it is sometimes a substitute for wheat flour or for corn starch. I was just wonder which of those, or something else to use.
Julie Clark says
Corn starch is a great substitute!
Melissa B says
This looks quite yummy! I love cooking Paleo, but added to my problem are my food sensitivities to potato and tomato. I wonder if I roasted some zucchini if I could sub it for the tomato in the sauce? It might be worth a try!
Julie Clark says
That might work, Melissa. It’s just a small amount, so shouldn’t make too much difference. Have fun experimenting!
Lissie says
I made this dish tonight. So good! I seriously cannot wait to be hungry again so I can have a third serving.
I did make a few variations.
1. I used half cauliflower and half potatoes for the mash
2. Added quite a bit more sea salt than called for in the recipe. I found the veggie/meat mixture to be a bit bland when taste-tasting (Perhaps just my preference)
3. Did not use tapioca starch. I didn’t have any–quite frankly, did not even know of it prior to this recipe. I googled an alternative and found flour could be subbed in some cases. I tested my luck with it and the final result tastes great, though I couldn’t really say what the difference would be without it (being my first attempt.)
All in all, thanks for the recipe! I will gladly be making this again and again.
Julie Clark says
I like the idea of using half cauliflower. I’ll try that next time
Jen says
I was looking for more paleo dinner ideas, and I stumbled across this recipe. I made it and my husband has asked for it just about every week since!! It’s delicious and healthy and delicious!
Julie Clark says
It’s one of my husband and son’s favorites, too! Thank you!
Kate says
This was delish! I made it tonight as part of my whole 30 slump. Loved it – thank you!
Julie Clark says
You’re so welcome!
Jane says
Recipe looks yummy with out a doubt, but it’s definitely not Paleo. Peas are Legumes and not allowed. White potatoes though on the fence shouldn’t be included on a recipe labeled Paleo when it really isn’t Paleo.
Genie says
So many nitpickers, how sad. Life’s too short for that! This looks delicious, I am going to make tonight. Will it freeze well, do you think? I wasn’t sure about the potatoes. Maybe top only half, freeze the un topped part and then just make fresh potatoes when you eat the rest?
Julie Clark says
I’ve never tried to freeze it, but I like your idea of making fresh potatoes for the top right before baking!
Carney says
Hello!
Could I make make this recipe with Yukon Gold potatoes, do you think? Also, do you know about how many pounds of potatoes the 5 were?
Thanks!
Julie Clark says
Yes, Yukon Gold are good for mashing. They were very large potatoes. I’d say about 3 pounds? It really depends on how thick a layer of potatoes you want on the shepherd’s pie. Our family likes A LOT. 🙂
Julie says
Oh. my. word. This recipe was DELICIOUS!! Thank you, Julie! We’ve become accustomed to bland and starchy shepherd’s pie, but this… THIS was incredible. It was FULL of flavor and so healthy. I added a cup of chopped celery and a rinsed/drained can of red kidney beans to the simmering pot of meat (ground beef for us) and veggies. The only drawback I encountered was that right out of the oven, it was pretty soupy, so I might let it sit on the counter for 10 min or so before serving next time b/c by the time we were putting away the leftovers it seemed to hold its shape a little better. (Is it possible that since I used cornstarch instead of tapioca that the consistency would have been affected?) There will *definitely* be a next time for this dish! 🙂 Highly recommend to anyone considering it!!
Julie says
Oh! I forgot to add that I subbed sweet potatoes for white (about 2 large peeled and diced) and we loved it.
Julie Clark says
Thank you so much! It definitely sets up a bit as it cools down. I think tapioca starch does thicken a bit more than cornstarch. And now I’m going to put this on my menu for next week! 🙂
PETE POPEYE says
HI. I have been cooking for over 50 years. I am kind of new to Paleo, but it has become our mainstay in cooking, since I do all the cooking, my 26 yr old son LOVES shepards pie. thank you … PETE
Laelle says
Thanks for a great recipe! Honestly, I used it more as a “template” and subbed/modified to use what I had on hand. No paleo police in my house, but since my kids hate when I add peas to things, I used finely diced asparagus and some broccoki stems instead I needed to use up, so we still had a bit of green. And combo of a head of cauliflower, 1 large white sweet potato, and 3 smallish yellow potatoes for topping. Oh and arrowroot instead of tapioca and leftover marinara instead of diced tomatoes. Ha, and homemade mayo (egg free made with aquafaba) instead of almond milk. So many subs, really not your recipe anymore. But wanted you to know it was delish and am grateful for the steps and instructions to follow even with all my ingredient swaps!
Michael Lanteri says
Thanks so much for this recipe!!! ll great comments so far. Shepard’s Pie is my all-time favorite comfort food dish. I swapped out the white potato for parsnips…adds a sweet finish to the taste!! And NO CARBS! But you need a lot of them…I used a 5 lb bag from a wholesale grocer, but you can buy (5) 1 lb packages at your local supermarket. Instead of 2 lbs of beef, I also swapped out one pound of beef for one pound of lamb, the mixture of the lamb and the beef was MAGNIFIC!!!! Its a great way to introduce the taste of lamb to folks who have never tried it! And it appeals to the classic definition of Shepard’s Pie! Too bad you cant post pics of the results on this website. Please email me if you would like them!