Paleo Shepherd’s Pie

Let’s talk comfort food. Shepherd’s Pie has been a classic for centuries, tracing back to British and Irish kitchens in the late 1700s. It started as a smart way to use leftovers and became a hearty favorite among working families. Traditionally made with lamb (hence “shepherd”), it’s called Cottage Pie when beef replaces the lamb.

This Paleo spin keeps the charm of the original but skips the dairy and grains. The result? A satisfying, wholesome dish with creamy mashed potatoes (or Paleo-friendly alternatives), a savory beef filling, and colorful vegetables. It’s tradition meets healthy eating.

Recipe at a Glance

This recipe is simple, flexible, and perfect for any occasion.

• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: 50 minutes
• Servings: 6 hearty portions (great for families or meal prep!)

It’s beginner-friendly too! As long as you’ve got a large saucepan, a skillet, a blender, and a 9×13 baking dish, you’re good to go.

Want to plan ahead? Here’s how:

• Prep the filling and mashed potatoes separately a day early, assemble before baking.
• Freeze the entire baked dish for up to three months—just heat and serve when needed.

What You’ll Need

For the Mashed Topping

• 5 large Russet potatoes (about 2 lbs), peeled and diced
• 1/4 cup salted butter (or ghee, or coconut oil for dairy-free)
• 1/2 cup almond or coconut milk
• Salt and pepper to taste

Low-carber? Swap out potatoes for mashed cauliflower or sweet potatoes.

For the Sauce

• 1/2 cup petite diced tomatoes
• 3/4 cup beef stock or bone broth
• 1 tsp dried basil
• 2 tsp minced garlic
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 2 tsp tapioca starch (or cornstarch for thickening)

For the Filling

• 1 1/3 lbs ground beef (or turkey or lamb)
• 1 small onion, finely chopped
• 1 cup chopped carrots
• 1 cup peeled zucchini
• 1 cup frozen peas
• 1 cup finely chopped kale

Add extra greens or veggies if you like—this recipe is flexible!

How to Make Paleo Shepherd’s Pie

1. Make the Mashed Topping

Start by preparing the star of the topping: Russet potatoes. Peel and chop them into chunks, then boil them in a large saucepan of salted water for about 10 minutes, or until they’re fork-tender. Once the potatoes are cooked through, drain thoroughly and return them to the pot. Add your butter, ghee, or coconut oil along with milk (either almond or coconut works great), then mash the potatoes until they’re smooth and fluffy. Don’t forget to season them generously with salt and pepper to elevate their flavor. If you love silky mashed potatoes, you can use an immersion blender for a creamier texture—though be careful not to overwork them to avoid a gluey consistency.

2. Prepare the Sauce

The sauce is what ties every component of this dish together. To make it, combine diced tomatoes, beef stock or bone broth, dried basil, minced garlic, Italian seasoning, salt, and tapioca starch in a blender or food processor. Blend the ingredients until the sauce is smooth with a thick but pourable consistency. This flavorful sauce will coat the filling and act as a savory binder, ensuring every bite is packed with taste.

3. Cook the Filling

Now it’s time to craft the hearty filling. Heat a large skillet over medium heat and cook the ground beef with the chopped onion, breaking the meat into crumbles as it browns. This should take about 5–7 minutes. Once the beef is cooked through, drain any excess fat to keep the dish light. Next, add the chopped carrots, zucchini, peas, and kale to the skillet, mixing them into the beef. Pour the prepared sauce over the top and stir well to distribute it evenly. Cover the skillet with a lid and let the filling simmer gently for 10–15 minutes. During this time, the vegetables will soften slightly but still retain some firmness, as they’ll continue cooking in the oven.

4. Assemble and Bake

Assembling the Shepherd’s Pie is where the magic happens. Preheat your oven to 350°F and grease a baking dish (a 9×13 pan or a deep casserole dish works perfectly). Spread the meat and vegetable mixture evenly across the bottom of the dish to create a solid savory base. Then, spoon the mashed potatoes over the filling, using a spatula or the back of a spoon to spread them into an even layer that seals in the flavors below. Place the dish in the oven and bake uncovered for 25–30 minutes, or until the edges are bubbling and everything is heated through. If you prefer a golden crust, switch to the broiler for the last few minutes of baking, but keep a close eye to avoid burning.

Make It Your Own

This recipe is super adaptable:

• Low-carb option? Use mashed cauliflower or sweet potatoes.
• Seasonal swaps: Try butternut squash in the fall or fresh asparagus in the spring.
• Love bold flavors? Add smoked paprika or chili flakes to the filling or topping.

Experiment to match your taste and dietary preferences!

Serving and Storing Tips

Serve big scoops of this Shepherd’s Pie with a side of roasted Brussels sprouts or a crisp green salad tossed with lemon vinaigrette. The combo? Delicious!

Got leftovers?

• Store them in an airtight container in the fridge for up to three days.
• Reheat individual portions in the microwave or warm larger quantities in a 300°F oven.

Freezer tip: Assemble the whole pie and freeze before baking. When you’re ready to enjoy, bake straight from the freezer at 350°F for about an hour (until bubbly and heated through).

This Paleo Shepherd’s Pie gives you all the comfort of a traditional recipe with a healthy twist. Perfect for family dinners, meal prep, or sharing with friends. Give it a try—you’ll love every bite!

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