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Paleo Shepherd’s Pie

Paleo Shepherd’s Pie
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This Paleo Shepherd’s Pie is the ultimate comfort food with a healthy twist! It’s made with creamy mashed potatoes, a savory beef filling, and plenty of vibrant veggies—all free of gluten and dairy. Perfect for family dinners, meal prep, or freezing for later, it’s a dish that satisfies your cravings while keeping things wholesome.

Ingredients

Scale

Mashed Topping:

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

Savory 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 corn starch for non-Paleo option)

Filling:

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

Instructions

Step 1: Make the Mashed Potatoes

Peel and chop the potatoes, then boil them in salted water for about 10 minutes or until they’re fork-tender. Drain the potatoes well and return them to the pot. Add butter (or ghee/coconut oil), almond or coconut milk, salt, and pepper. Mash until the mixture is fluffy and smooth. Set the mashed potatoes aside while you prepare the other components.

Step 2: Blend the Sauce

In a blender, combine the diced tomatoes, beef stock, dried basil, minced garlic, Italian seasoning, salt, and tapioca starch. Blend until the sauce is smooth and uniform. The sauce should have a thick consistency to bind the ingredients of the filling.

Step 3: Prepare the Filling

In a large skillet, cook the ground beef and chopped onions over medium heat until the beef is browned and cooked through (about 5–7 minutes). Drain any excess fat to keep the dish light. Add the carrots, zucchini, peas, and kale to the skillet, stirring well. Pour the blended sauce into the skillet and mix thoroughly. Cover the skillet with a lid and let the filling simmer for 10–15 minutes, just enough to soften the vegetables while keeping them slightly firm.

Step 4: Assemble and Bake

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or deep casserole dish. Spread the meat-and-veggie mixture evenly across the bottom to form the base layer. Next, spoon the mashed potatoes on top, smoothing them out evenly with a spatula or the back of a spoon. Bake the Shepherd’s Pie uncovered for 25–30 minutes, or until it’s heated through and bubbling around the edges. If you like a crispy, golden topping, broil for the last 2–3 minutes, keeping a close eye on it.

Notes

Serving Suggestions

Pair this hearty dish with roasted vegetables (like Brussels sprouts or green beans) or a crisp side salad dressed with lemon vinaigrette.

Make It Your Own

  • Swap out Russet potatoes for sweet potatoes or cauliflower mash if you’re watching carbs.
  • Prefer a kick of spice? Add chili flakes or smoked paprika to the filling or mashed potatoes for extra flavor.
  • Seasonal veggies like butternut squash or asparagus can make this dish extra special at different times of the year.

Storing & Reheating Tips

Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, use the microwave for individual portions or place larger amounts in a 300°F oven until warmed through.

Find it online: https://paleo.recipes/paleo-shepherds-pie/