A Whole30 Shepherd’s Pie, filled with a protein rich beef, carrot and snap pea mixture, and a light cauliflower-potato crust. The perfect spring ground beef casserole!
*Today I’m partnering with Sharp Home USA ~ Sharp creates quality home appliances that make life easier! I’ve been using the Superheated Steam Countertop Oven for the past few months, and can’t wait to share how it makes cooking healthy meals easier. Thanks for supporting me and the brands I work with. I only share this space with the very best ~ and that’s a promise.
What is Shepherd’s Pie?
This hearty ground beef casserole is a classic — and can easily be adapted to fit many eating styles!
Traditionally, Shepherd’s Pie is made with lamb and Cottage Pie is made with beef. The dish has become so popular, it often is made with beef and still called Shepherd’s Pie.
This lightened up version is great for anyone following the paleo or Whole30 diet. Instead of the tradition creamy mashed potato topping, I use steamed cauliflower mixed with potatoes. The cauliflower has enough water, there is no need to add butter or milk, and the topping still comes out thick and creamy.
It also is usually made with peas, but I used snap peas because I adore them, and because they are allowed on many diets. Use frozen peas as a sub if you have them on hand!
One of the things I love most about this dish is that it is freezer friendly, and so easy to make. I made two, froze one, and we enjoyed the meal for dinner and again for lunch the next day (I have a small family — if yours is larger, you might eat the whole thing!).
A Perfectly Browned Potato Crust
I baked this casserole in my Sharp Superheated Steam Countertop Oven. It’s such a great time saver, since it doesn’t have to be reheated.
I also love that because it uses superheated steam to cook, everything stays moist so there isn’t a need to wrap casseroles in foil.
It also uses convection heat, and has different cooking settings, which allow you to brown or toast food when you’d like a browned or crispy topping.
If you’re skeptical about subbing cauliflower for potato in your crust, don’t be! My family doesn’t even know when I make the swap — and I love having a lighter meal with more nutrients. The cauliflower has a lot more water than potatoes, so processing them into the potatoes results in the perfectly creamy topping.
A Paleo & Whole30 Shepherd’s Pie
If you’re looking for meal prep or freezer friendly options, bookmark or Pin this recipe!
It’s a healthy meal the whole family will love. Feel free to customize by:
- Swap ground lamb for a more traditional pie, or use ground turkey for a lighter one.
- Add additional veggies, like peppers, chopped broccoli, or even use a bag of frozen veggies to save time.
- Make it vegetarian by using a vegetable broth, and omitting the ground beef but doubling the veggies.
For me, veggie-dense casseroles like this are the perfect one-pan meal. No need to make anything else! If I did, I would add a tossed green salad and call it good!
Other Whole30 Meals You’ll Enjoy:
Other Whole30 Meals You’ll LOVE:
Other Casserole Recipes:
- Vegetarian Enchilada Casserole
- Buffalo Chicken Mac and Cheese
- Whole30 Quiche with a Sweet Potato Crust
Whole30 Shepherd’s Pie
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon sea salt
- pepper to taste
- 1 1/2 pounds ground beef lean
- 3 carrots sliced
- 1 1/2 cups sugar snap peas ends trimmed and cut in half
- 2 cups beef stock Whole30 compliant
- 2 tablespoons coconut aminos
- 2 tablespoons tomato paste
- 2 tablespoons arrowroot
- 1 cauliflower about 6 cups chopped
- 2 potatoes peels and chopped
- 1 teaspoon sea salt
- Steam the potatoes and cauliflower until very tender, about 20 minutes.
- Add the potatoes and cauliflower to a food processor along with salt, and process until light and fluffy. The cauliflower has enough water that no butter or milk is needed for the mixture. Set aside.
- In a large skillet, heat up 1 tablespoon olive oil on medium high heat. Add onion, garlic, rosemary, salt and pepper, and saute for 7-10 minutes, until just beginning to brown.
- Add the ground beef, and brown, while stirring to break up the meat, about 10 minutes.
- In a small bowl, add beef broth, tomato paste, coconut aminos, and arrowroot powder, and whisk together until combined well.
- Add the beef broth mixture over the ground beef, and bring to a low simmer over medium heat.
- Add the carrots and snap peas, and stir to combine, and then remove from heat.
- Add the ground beef and vegetable mixture to the bottom of a 9×9 or 8×10 casserole pan.
- Top the mixture with the cauliflower-potato mixture, spooning out big scoops and placing them on the corners of the casserole. Use a spoon to smooth the potatoes into an even layer. Top with more rosemary and black pepper, if desired.
- Bake in the Sharp Superheated Steam Countertop Oven on 400º F on the Bake/Reheat function for 14 minutes, or until the top has begun to brown. If you’ve refrigerated the casserole prior to baking, it will take an extra 5-8 minutes to fully heat through.
- If using a conventional oven, preheat the oven to 400º F, and bake the casserole for 22 minutes, until the top has begun to brown.