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SideChef
Recipes
Shepherd’s Pie
Recipe

18 INGREDIENTS • 10 STEPS • 1HR 25MINS

Shepherd’s Pie

5.0
6 ratings
Here's how to make shepherd's pie that is 100% healthy and Whole30 compliant. The perfect comfort meal for entertaining, or a meal with plenty of leftovers.
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Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Here's how to make shepherd's pie that is 100% healthy and Whole30 compliant. The perfect comfort meal for entertaining, or a meal with plenty of leftovers.
1HR 25MINS
Total Time
$2.78
Cost Per Serving
Ingredients
Servings
6
US / Metric
Filling
Ground Beef
1.5 lb
Ground Beef
or Ground Lamb
Onion
1
Onion, diced
Carrot
2
Large Carrots, diced
Celery
3 stalks
Celery, diced
Garlic
4 cloves
Garlic, minced
Green Beans
1 1/2 cups
Green Beans
blanched and cut into halves or thirds
Tomato Paste
1 Tbsp
Tomato Paste
Ground Thyme
1/4 tsp
Ground Thyme
or Fresh Thyme
Paprika
1/2 tsp
Chicken Stock
3/4 cup
Chicken Stock
up to 1 cup
Crushed Red Pepper Flakes
1 pinch
Crushed Red Pepper Flakes
Salt
to taste
Mashed Potatoes
New Potato
3
Large New Potatoes, peeled, cubed
or Russet Potatoes
Water
as needed
Cold Water
Almond Milk
1 cup
Almond Milk
Fresh Thyme
1 sprig
Fresh Thyme
optional
Clarified Butter
2 Tbsp
Clarified Butter
plus more if desired
or Ghee
Nutrition Per Serving
VIEW ALL
Calories
355
Fat
23.0 g
Protein
31.0 g
Carbs
4.2 g
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Shepherd’s Pie
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author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com

Author's Notes

To blanch fresh green beans, boil them in salted water for 2 minutes until vibrant green. Transfer immediately to ice water to stop cooking. You may also use thawed green beans.

To be Whole30 compliant, make sure all ingredients (almond milk, chicken stock) are Whole30 approved.

Potatoes and/or filling can be made a day ahead!
Cooking InstructionsHide images
step 1
Heat a sauté pan over medium-high heat. Add the Ground Beef (1.5 lb) and cook for 3-4 minutes until the fat has begun to render and the beef is starting to brown. If needed, drain excess fat.
step 2
Add the Onion (1), Celery (3 stalks), and Carrots (2). Season with Salt (to taste), Ground Black Pepper (to taste), Paprika (1/2 tsp), Ground Thyme (1/4 tsp), and Crushed Red Pepper Flakes (1 pinch). Cook for 4-5 minutes until the vegetables are soft and the beef is completely browned. Add the Tomato Paste (1 Tbsp), and distribute throughout the pan.
step 2 Add the Onion (1), Celery (3 stalks), and Carrots (2). Season with Salt (to taste), Ground Black Pepper (to taste), Paprika (1/2 tsp), Ground Thyme (1/4 tsp), and Crushed Red Pepper Flakes (1 pinch). Cook for 4-5 minutes until the vegetables are soft and the beef is completely browned. Add the Tomato Paste (1 Tbsp), and distribute throughout the pan.
step 3
Reduce the heat to medium, add the Garlic (2 cloves), and cook until fragrant (about 45 seconds). Add the Green Beans (1 1/2 cups) and 1/3 of the Chicken Stock (3/4 cup) and stir to combine. Keep on low heat, while adding more stock until the filling is moist. Taste and adjust seasonings as needed.
step 4
Add the New Potatoes (3) to a large pot and cover with Water (as needed) by 2 inches. Add a generous pinch of salt and boil for 10-12 minutes until the potatoes are fork-tender.
step 5
As the potatoes are cooking, add Almond Milk (1 cup), Garlic (2 cloves), Clarified Butter (2 Tbsp), and Fresh Thyme (1 sprig) to a small saucepan. Heat until the butter has melted and it is hot to the touch.
step 6
Begin preheating the oven to 400 degrees F (200 degrees C).
step 7
Drain the potatoes and return to the pot. Remove the thyme from the almond milk. Mash the potatoes while slowly adding the milk mixture. Mash until desired consistency is achieved.
step 7 Drain the potatoes and return to the pot. Remove the thyme from the almond milk. Mash the potatoes while slowly adding the milk mixture. Mash until desired consistency is achieved.
step 8
Transfer the filling to a 9x9 baking dish or 12-inch round dish. It can also be cooked and baked in a cast-iron skillet. Spoon over the mashed potatoes and spread evenly, smoothing the top with the back of a spatula or spoon. If desired, use a fork to create a swirl pattern in the potatoes. Bake for 30 minutes.
step 8 Transfer the filling to a 9x9 baking dish or 12-inch round dish. It can also be cooked and baked in a cast-iron skillet. Spoon over the mashed potatoes and spread evenly, smoothing the top with the back of a spatula or spoon. If desired, use a fork to create a swirl pattern in the potatoes. Bake for 30 minutes.
step 9
Broil for 5 minutes until the potatoes are golden brown.
step 9 Broil for 5 minutes until the potatoes are golden brown.
step 10
Serve warm in bowls. Enjoy!
step 10 Serve warm in bowls. Enjoy!
Tags
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Beef
Comfort Food
British
Shellfish-Free
Dinner
Potatoes
Winter
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