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A slice of Whole30 Shepherds Pie shown on a plate.
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4.72 from 7 votes

Whole30 Shepherd's Pie

A light and satisfying Whole30 casserole made with ground beef, carrots, and sugar snap peas, and topped with a cauliflower and potato crust.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main Course
Cuisine: English
Servings: 6 servings
Calories: 302kcal

Ingredients

  • 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

Potato Topping

  • 1 cauliflower about 6 cups chopped
  • 2 potatoes peels and chopped
  • 1 teaspoon sea salt

Instructions

  • 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 9x9 or 8x10 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.

Video

Nutrition

Calories: 302kcal | Carbohydrates: 25g | Protein: 31g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 1222mg | Potassium: 1347mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5455IU | Vitamin C: 73.6mg | Calcium: 88mg | Iron: 6.4mg