Prep Time: 30 mins | Cook Time: 20 mins | Total Time: 50 mins | Servings: 6
Shepherd’s Pie is my grandma’s most favourite dish. She taught me how to make it and when I got older I put a twist into the recipe. Thus, this Whole30 Shepherd’s Pie is born. Incredibly delicious less the guilt.
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 tbsp olive oil
1 onion chopped
2 cloves garlic minced
1 tbsp fresh rosemary chopped
1 tsp sea salt
pepper to taste
1 1/2 lbs ground beef lean
3 carrots sliced
1 1/2 c. sugar snap peas end trimmed and cut in half
2 c. beef stock Whole30 compliant
2 tbsp coconut aminos
2 tbsp tomato paste
2 tbsp arrowroot
Potato Topping:
1 cauliflower about 6 c. chopped
2 potatoes peels and chopped
1 tsp sea salt
HOW TO MAKE WHOLE30 SHEPHERD’S PIE
Step 1: For approximately 20 minutes, steam the potatoes and cauliflower until very tender.
Step 2: To a food processor, add potatoes, cauliflower, and salt. Blend until light and fluffy. Set aside when done.
Step 3: Heat a tbsp olive oil in a large skillet over medium-high heat. Once the oil is hot, add the onion, garlic, and rosemary to the skillet. Season with salt and pepper, and saute for about 7 to 10 minutes until just beginning to brown.
Step 4: To the skillet, add the ground beef and cook for about 10 minutes until brown, breaking the meat up as it cooks.
Step 5: Add the beef broth, tomato paste, coconut aminos, and arrowroot powder in a small bowl. Stir until well mixed. Over the ground beef, add this beef broth mixture. Over medium heat, bring the mixture to a low simmer.
Step 6: Add the carrots and snap peas to the skillet and stir. Take the skillet away from the heat. Then, to the bottom of a 9 x 9-inch or 8 x 10-inch casserole pan, transfer the ground beef and vegetable mixture, and top with the cauliflower-potato mixture. Spoon the big scoops out and put them on the corners of the casserole. Into an even layer, smooth the potatoes using a spoon. Lastly, place more rosemary and black pepper on top if desired.
Step 7: Place in a 400 degrees F Sharp Superheated Steam Countertop Oven and cook for about 14 minutes on the Bake/Reheat function until the top starts to brown. If baking after refrigerated, cook the casserole at the same time adding 5 to 8 minutes extra minutes. Or bake in an unconventional oven for about 22 minutes at 400 degrees F until the top has started to brown.
NUTRITION FACTS:
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
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 tbsp fresh rosemary chopped
- 1 tsp sea salt
- pepper to taste
- 1 1/2 lbs ground beef lean
- 3 carrots sliced
- 1 1/2 c. sugar snap peas end trimmed and cut in half
- 2 c. beef stock Whole30 compliant
- 2 tbsp coconut aminos
- 2 tbsp tomato paste
- 2 tbsp arrowroot
- Potato Topping:
- 1 cauliflower about 6 c. chopped
- 2 potatoes peels and chopped
- 1 tsp sea salt
Instructions
Step 1: For approximately 20 minutes, steam the potatoes and cauliflower until very tender.
Step 2: To a food processor, add potatoes, cauliflower, and salt. Blend until light and fluffy. Set aside when done.
Step 3: Heat a tbsp olive oil in a large skillet over medium-high heat. Once the oil is hot, add the onion, garlic, and rosemary to the skillet. Season with salt and pepper, and saute for about 7 to 10 minutes until just beginning to brown.
Step 4: To the skillet, add the ground beef and cook for about 10 minutes until brown, breaking the meat up as it cooks.
Step 5: Add the beef broth, tomato paste, coconut aminos, and arrowroot powder in a small bowl. Stir until well mixed. Over the ground beef, add this beef broth mixture. Over medium heat, bring the mixture to a low simmer.
Step 6: Add the carrots and snap peas to the skillet and stir. Take the skillet away from the heat. Then, to the bottom of a 9 x 9-inch or 8 x 10-inch casserole pan, transfer the ground beef and vegetable mixture, and top with the cauliflower-potato mixture. Spoon the big scoops out and put them on the corners of the casserole. Into an even layer, smooth the potatoes using a spoon. Lastly, place more rosemary and black pepper on top if desired.
Step 7: Place in a 400 degrees F Sharp Superheated Steam Countertop Oven and cook for about 14 minutes on the Bake/Reheat function until the top starts to brown. If baking after refrigerated, cook the casserole at the same time adding 5 to 8 minutes extra minutes. Or bake in an unconventional oven for about 22 minutes at 400 degrees F until the top has started to brown.