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–+ servings

Paleo Shepherd's Pie {Whole30 + AIP Option}

A Paleofied version of Shepherd's Pie, with a rich meat and vegetable mixture and flavorful low carb veggie mash topping. All baked together in one pan, this simple dish is a classic for good reason.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine European
Servings 8

Ingredients
  

  • 1 recipe Trilogy Puree
  • 2 pounds ground lamb and/or beef we like 1 pound of each
  • 1 tablespoon ghee butter, or oil of choice
  • 1 teaspoon kosher salt separated
  • 1/2 teaspoon pepper separated (leave out for AIP)
  • 1 large leek sliced into thin half moons
  • 8 ounces baby Bella mushrooms sliced thin
  • 3 medium carrots peeled and chopped
  • 1 1/2 tablespoons tomato paste sub with "ketchup" for AIP
  • 2 garlic cloves minced
  • 2 teaspoons fresh thyme chopped
  • 1 teaspoon fresh rosemary chopped
  • 2 teaspoons Paleo-friendly Worcestershire leave out for AIP
  • 1/4 cup dry red wine sub with unsweetened cranberry juice for Whole30 or AIP
  • 1 cup beef bone broth or stock
  • 1/2 cup frozen peas optional

Instructions
 

  • Prepare Trilogy Purée and set aside. Preheat oven to 450.
  • Heat cooking fat in a large cast iron skillet over medium high. Add lamb/beef and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté until nearly cooked through, about 6 minutes. Remove meat with a slotted spoon and set side in a heatproof bowl. Discard all but 3 tablespoons of the rendered fat. Reduce heat to medium.
  • Add carrots, leeks, and mushrooms along with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until vegetables are softened and leeks are translucent 8-10 minutes.
  • Add tomato paste or "ketchup", garlic, and herbs and stir to combine. Cook stirring constantly until incorporated and fragrant, about a minute.
  • Pour in all liquids and bring to a boil. Reduce heat to maintain a simmer and cook until sauce reduces by a 1/3, about 10 minutes.
  • Turn off heat and stir in cooked meat and frozen peas. Set pan aside to cool slightly.
  • Top meat mixture with cooked purée and smooth into an even layer. Bake for 30-40 minutes until the topping is browned and pie is bubbling. Remove from oven and let rest 5-10 minutes before serving.

Notes

Make ahead: prepare entire pie, but do not bake. Let come to room temperature, then cover and store in refrigerator overnight. Let come to room temperature before baking.
If you are not a fan of lamb, use all ground beef instead.
For a thicker gravy, cook sauce an additional 5-10 minutes.
Tried this recipe?Let us know how it was!