Shepherd’s Pie

I don’t know about you, but I love me a good shepherd’s pie! This is totally not a traditional shepherd’s pie (ground lamb can be expensive!), but I promise it’s still equally as delicious. The filling is made with ground beef, diced carrots, diced onion, beef broth, tomato paste, garlic cloves, and fresh thyme. I used baby carrots because I just really don’t like hate the task of peeling carrots, but you can totally use regular carrots! The topping is made with potatoes, ghee, full-fat coconut milk, and nutritional yeast. It is the most luscious topping and is so dang creamy and buttery! I add the nutritional yeast to the topping to give it a slight cheesy flavor and it is just devine, but it’s totally optional. Make sure to use the full-fat variety coconut milk because that is what really add’s lots of creaminess to the mashed topping. I promise you that you can’t taste the coconut milk!


Shepherd’s pie is such a great comfort food and is quick to put together if you make the filling and topping ahead of time! You can just store the pre-made mashed topping and meat mixture in the fridge already in the dish you’re going to use to bake it. From there, all you need to do is pop it in the oven, let it do it’s thing, and then it’s ready to go! You can also store them separately and when you’re ready to bake it, layer down the filling, top with the mashed topping, let it bake, and enjoy! If you’re using a pan to cook the meat and using a different dish to bake, all you need to do is layer the meat mixture into the dish, layer up the mash, and place it in the oven. When you layer the mash, you can totally layer up as much or as little as you want. I used all the mash when layering mine, but if you want a smaller amount of mash on top, just leave as much as you want out and store the leftover mash in the fridge.

I used my 10 inch cast iron pan to make this recipe because I’m obsessed with it and it saves me dishes (win!), but you can use whatever casserole dish you’d like that’s around the same size. You can use either a 10 inch or 12 inch dish. If you don’t want to worry about it boiling over, then go for a 12 inch. When I’m about to bake the shepherd’s pie, I place the pan/dish on a foil lined baking sheet just in case it spills over when it’s bubbling. When the shepherd’s pie is done baking, I broil it for about 1 to 2 minutes to get than beautiful golden brown color. Make sure you watch it when it’s broiling that way it doesn’t burn!

I hope you all enjoy this recipe!

Paleo & Whole30


Mashed Topping:

  • 2 lbs. russet potatoes, peeled and cut into 2 inch chunks
  • 4 tbsp ghee
  • 8 tbsp full-fat coconut milk
  • 2 tbsp nutritional yeast, optional but highly recommended!
  • Himalayan salt, to taste
  • Black pepper, to taste
  • Parsley, to garnish

Meat Filling:

  • 2 lbs. ground beef
  • 1/2 cup diced carrots
  • 3/4 cup diced onion
  • 3 garlic cloves, minced
  • 3 tbsp tomato paste
  • 1 cup beef broth
  • 1 tsp – 1/2 tbsp chopped fresh thyme
  • Himalayan salt, to taste
  • Black pepper, to taste


  1. Preheat the oven to 350 degrees.
  2. Place a large pot filled with water onto the stove top on high heat to boil the potatoes and place a pan over medium heat for cooking the meat mixture.
  3. When the water is boiling, add some salt to the water and add in the potato chunks. While the potatoes are boiling, start on your meat mixture.
  4. When the pan is hot, add in your ground beef. I brown my ground beef 1 lb. at a time. Season the beef with some salt and pepper. Drain off any excess fat.
  5. When cooked through, remove cooked ground beef from the pan. Add in your diced carrots and saute for 2 – 5 minutes.
  6. Add in the onion and season with a little bit of salt and pepper. Cook until onions are translucent.
  7. Once the onions are translucent, add in the minced garlic and cook until fragrant.
  8. Add in the tomato paste and let it heat up and incorporate with the veggies.
  9. Add in beef broth and chopped thyme and incorporate with the tomato paste and veggie mixture.
  10. Lower the heat to medium low heat and let the mixture thicken up a bit.
  11. Once thickened, add the cooked ground beef back in and remove the pan from the heat. Finish up the mashed topping.
  12. Once the potatoes are soft, drain the water and place the chunks back into the same pot.
  13. Use a potato masher to mash the potatoes. Add in the rest of the ingredients and stir together until smooth.
  14. If the pan you’re using is oven-safe, place dollops of mashed topping on the meat mixture and smooth it out. If using a separate dish, place the meat mixture in the dish, place dollops of mashed topping on the meat mixture, and smooth it out.
  15. Line a sheet pan with foil or parchment paper, place the dish or pan on top, and place on the middle rack in the oven. Bake for 25 – 30 minutes (will vary by oven).
  16. When done, broil for about 1 to 2 minutes to get that golden brown color. Make sure to keep an eye on it!
  17. Remove from oven and let it cool.



Hey everyone! My name is Elizabeth and I'm the gal behind Beth's Wholesome Kitchen. I'm a lover of all things health and wellness! On my blog, you'll find nourishing recipes, ways to improve overall health, and lots of positivity. Follow along if you'd love to learn more!

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