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An overview shot of whole30 shepherds pie with a slice removed on a small black plate

Whole30 Shepherd's Pie

This Whole30 & Paleo Shepherd’s Pie is the ultimate comfort dish. It’s hearty and packed with flavor and veggies. This dish is also dairy-free, gluten-free, and a 100% kid approved healthy dinner!
Course Dinner
Cuisine British
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 561kcal


  • 1 tbsp avocado oil
  • 1 medium onion diced
  • 1 small red bell pepper diced
  • ¾ cup celery diced
  • ¾ cup carrots diced
  • 2 cloves garlic minced
  • 2 lb grass fed ground beef
  • 1 cup broccoli chopped
  • 2 cup beef bone broth divided
  • 1.5 tbsp arrowroot powder
  • 2 tbsp dijon mustard
  • 2 tbsp coconut aminos
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tbsp thyme
  • 2 tbsp nutritional yeast

For mashed potato topping:

  • 4 large russet potatoes cubed
  • ½ cup coconut milk
  • 2 tbsp ghee
  • 1 tsp salt
  • 1 tsp garlic powder
  • Pepper to taste


  • Add onion, garlic, bell pepper, celery, and carrots to a large pan and sauté until onions are translucent.
  • Add ground beef, salt, pepper and brown meat.
  • Add broccoli when meat is just about done.
  • When meat is fully browned, add the bone broth to meat and veggies, reserving ¼ cup.
  • Mix arrowroot powder with reserved bone broth to create a slurry, add to pan, mix well, and bring to a boil.
  • Stir in mustard and coconut aminos.
  • Reduce heat and allow to simmer until mixture thickens.
  • Boil cubed potatoes in a separate pot until tender then drain and mash.
  • Add ghee, coconut milk, and spices to potatoes and mix well.
  • Transfer meat and veggie mix to an oven safe pan and spread potatoes evenly over the top.
  • Sprinkle potatoes with thyme and nutritional yeast.
  • Bake in preheated oven for 20 minutes at 375.
  • Broil for 5 additional minutes until top is browned.
  • Remove from oven and enjoy!


  • I like to use a cast iron pan for this meal so I can transfer from the stove straight into the oven.
  • This recipe can be made the day before to save time.  Simply assemble the pie but wait to bake until the day it will be consumed, the leftovers are great as well!
  • This recipe stores great in the fridge for up to 4 days.  Reheat in the microwave of the oven at 350F until heated thoroughly.


Sodium: 839mg | Calcium: 73mg | Vitamin C: 44mg | Vitamin A: 2631IU | Sugar: 3g | Fiber: 5g | Potassium: 1314mg | Cholesterol: 90mg | Calories: 561kcal | Trans Fat: 1g | Saturated Fat: 14g | Fat: 32g | Protein: 28g | Carbohydrates: 42g | Iron: 5mg