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Whole30 Shepards Pie

  • Author: Amanda Miller
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50
  • Yield: 6-8 1x
  • Category: Dinner


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.




  • 1 lb grass-fed ground beef
  • 2 carrots
  • 1 green pepper
  • 78 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


  1. Preheat oven to 375F
  2. In a cast iron skillet over medium heat, add ground beef, onions, carrots, and peppers and stir frequently as they cook.
  3. While the meat mixture cooks, peel and dice the sweet potatoes, then steam until fork tender.
  4. 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.
  5. While to beef mixture continues to cook, mash or puree the cooked sweet potatoes with coconut oil, chili powder and salt.
  6. Once the veggies are cooked through, spread the sweet potato topping evening over the meat mixture.
  7. Bake for 10-15 minutes.