Our traditional Whole30 shepherd’s pie is a healthy spin off the original. Whole30 compliant, paleo, gluten free, and a recipe to enjoy during the winter.
Our traditional Whole30 shepherd’s pie is a healthy spin off the original. Whole30 compliant, paleo, gluten free, and a recipe to enjoy during the winter.
Shepard’s Pie; the ultimate cozy day special. Typically on a day like today I’d want all the extra sugary, “carby”, goodness that comes with the territory of comfort food. However, today is not the day for any of that, today is Whole30, day 28, to be exact. I know what you’re thinking.. “comfort food isn’t allowed on whole30??”, but today is a special day. After some grueling hours at work and a snowplowing incident this moring, I DESERVE THIS. So bare with me just for today and we’ll all make it out alive together.
Our festive Potato Pie for today’s topic originated in Ireland, believe it or not. (I know, SHOCKING.) Starting in the late 1700’s it originally was made in winter during the more frugal times of year when gardening for fresh produce was understandably scarce. Loaded with hearty meats and easily accessible winter vegetable, made for a wholesome meal on those cold days in Ireland.
Traditionally the pie consisted of Lamb or Mutton Vegetable gravy covered in a mound of mashed potatoes and cooked to a golden brown on top. The vegetables were typically along the lines of carrots, celery, peas, and onions. Today it can be a variety of things, from beef, to tofu, to zuccini and cheese, either way it’s delicious.
The overall takeaway from this recipe today is to not just commit to a hardcore diet but to also take care of your mental health, even if that means you need to whole30 your “junkfood”. We hope you enjoy our recipe!
Traditional Whole30 Shepherd’s Pie
Ingredients
Mashed Potato Mixture
- 2 lbs yellow potatoes
- 1 can coconut milk
- 1/2 cup nutritional yeast
- 1 cup leek chopped
- 1 tbsp ghee
Filling
- 1 lb ground beef
- 1 medium onion
- 1 1/2 cups kale
- 1 1/2 cups portabello mushroom
- 2 cloves garlic
- 2 medium carrots
- 2 ribs celery
- 1/4 cup beef stock
- 1 15 oz can petite tomatoes
- 2 tbsp tomato paste
- 1 tbsp thyme
- 1 tbsp rosemary
Instructions
- 1. In a small pan saute leeks in the ghee until golden brown.2. Peel potatoes and place in lightly salted water over medium heat to boil until mashable consistency. Mash. Stir in leeks, coconut milk, nutritional yeast, salt and pepper to taste. 3. In medium sauce pan, saute onion and garlic until aromatic and translucent.4. Add ground beef and cook thoroughly. Add carrots and celery, cook until soft. Combine remaining “filling” ingredients. Stir occasionally over medium heat until softened.5. AUTOBOTS ASSEMBLE! (put filling in bottom of 9×13 pan, PILE potato mixture on top.)6. Bake at 400℉ for 30 minutes. (for additional texture broil on high for 5 minutes.)Thasssss it. ENJOY! 🙂
Notes
