Description
This gluten-free, dairy-free, grain-free Shepard’s Pie recipe is totally Whole30 compliant and the perfect comfort food. Top with white potatoes, sweet potatoes, cauliflower mash, or even a mixture. Perfect to make ahead for a busy weeknight dinner option and freezes well too.
Ingredients
Scale
Filling
- 1 lb grass-fed ground beef
- 2 carrots
- 1 green pepper
- 7–8 button mushrooms
- 1 onion
- 2 cloves of garlic
- 2 tsp Italian seasoning
- 1 tsp chili powder
- 3 tbsp tomato paste
- 1/3 cup beef broth (or water)
- salt and pepper to taste
Sweet Potato Topping
- 3 sweet potatoes
- 1 tbsp coconut oil or ghee
- 1 tsp sea salt
- 1/2 tsp chili powder
Instructions
- Preheat oven to 375F
- In a cast iron skillet over medium heat, add ground beef, onions, carrots, and peppers and stir frequently as they cook.
- While the meat mixture cooks, peel and dice the sweet potatoes, then steam until fork tender.
- Once the beef is browned and the veggies are starting to get tender, add the mushrooms, garlic, tomato paste, beef broth and spices. Continue cooking until the carrots are soft.
- While to beef mixture continues to cook, mash or puree the cooked sweet potatoes with coconut oil, chili powder and salt.
- Once the veggies are cooked through, spread the sweet potato topping evening over the meat mixture.
- Bake for 10-15 minutes.