01 Jan Whole30 Shepherd’s Pie
This Whole30 Shepherd’s Pie is packed full of savory flavors like thyme and rosemary. Lamb meat is topped with fluffy, buttery mashed potatoes toasted to perfection under the broiler. Dairy free and gluten free. Use ground beef for a Whole30 Cottage Pie instead.
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Are you ready for January Whole30? I didn’t go crazy over the holidays, but I’m ready to get back to meal prepping and being able to go to work without being surrounded with cookies and chocolate and all the other holiday treats.
There is one dinner I make that is unequivocally loved by everyone in this house, and I dont know why I haven’t shared it with you before now. We have four children, so it’s hard to please everyone. Virtually impossible. But this Whole30 Shepherd’s Pie is so awesome and family-friendly that no one can find anything to complain about.
If you’re doing a January Whole30, you’ll want to add this Whole30 Shepherd’s Pie to your meal plan. It’ll keep you warm and cozy, and it’s just so darned good! The meat is packed full of savory flavors and topped with fluffy, buttery mashed potatoes that are toasted to perfection under the broiler.
This Whole30 Shepherd’s Pie recipe uses the traditional lamb meat. If you’re not on board with that, it’s fine to substitute ground beef for the lamb. That would technically make this a Whole30 Cottage Pie. Do whichever makes you happy. Either way is amazing.
Whole30 Shepherd's Pie
Equipment
Ingredients
Meat Mixture
- 1 lb. ground lamb
- 1 tbsp. ghee
- 1 large yellow onion diced
- 3 stalks celery diced
- 3 medium carrots diced
- 6 oz. tomato paste
- 2 tbsp. coconut aminos
- 1 tsp. garlic powder
- 1/2 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 2 c. beef broth
Potato Topping
- 1.5 lbs. potatoes about 5-6 medium potatoes, peeled and chopped into 1-inch cubes
- 4 tbsp. ghee melted
- 2 egg yolks
- 3/4 c. coconut milk canned, full-fat
- 1 tsp. garlic powder
- 2 tsp. salt
- 1/2 tsp. white pepper
Instructions
- Preheat oven to 425°F.
- Add the chopped potatoes to a stock pot full of salted water and bring to a boil. The water should be about two inches over the top of the potatoes. Boil 20-30 minutes until the potatoes can be easily pierced with a fork.
- In a cast iron skillet, warm the ghee.
- Add the onion, celery and carrots to the skillet, and cook about 5-7 minutes or until softened.
- Add the ground lamb and cook until browned, another 8-10 minutes.
- Add the beef broth. Bring to a boil. Immediately reduce heat to a simmer.
- Let everything cook down for about 25 minutes. Reduce the volume by about half.
- While the meat mixture is cooking down, drain the potatoes and add to a mixing bowl.
- Add the coconut milk 1/4 cup at a time until you reach the right consistency (thick but spreadable).
- With a fork, fluff the top of the potatoes to make peaks.
- Bake for about 15 minutes, or until the potato peaks turn golden brown.
Don’t forget to Pin this Whole30 Shepherd’s Pie recipe for later!
I originally found this Shepherd’s Pie Recipe on Dad with a Pan and tweaked it to be Whole30-compliant.
If you’re new to the Whole30, make sure to check out my Ten Must-Have Whole30 Convenience Products and 10 Best Kitchen Gadgets for Your Whole30 posts!
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