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.
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.
- 1 lb. ground lamb (can sub ground beef)
- 1 large yellow onion, finely chopped
- 1 large carrot, grated
- 8 oz. tomato paste
- 2 tbsp. coconut aminos
- 1 tsp. garlic powder
- ½ tsp. dried thyme
- ½ tsp. dried rosemary
- 2 c. beef broth
- Preheat oven to 425°F.
- Add the chopped potatoes to a stock pot full of 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, brown the ground meat over medium-high heat, about 5-7 minutes.
- Once the meat is browned, drain it if necessary.
- Add the onion and carrot to the skillet and cook about 2 minutes.
- Stir in the tomato paste, coconut aminos, garlic powder, thyme and rosemary for about 2 minutes.
- Add the beef broth. Let everything cook down for about 15 minutes. Reduce the volume by about half.
- While the meat mixture is cooking down, drain the potatoes and add to a mixing bowl.
- Mash the potatoes, and add the egg yolks and ghee.
- Add the coconut milk ¼ cup at a time until you reach the right consistency (thick but spreadable).
- Mix in garlic powder, salt and pepper.
- With a spatula, spread the mashed potatoes evenly across the skillet fully covering the meat mixture.
- 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!