Shepherd's pie
Prep Time
20 mins
Cook Time
2 hrs

(Paleo, Whole30, gluten-free, dairy-free)

Servings: 8
For the filling
  • 500 g beef cubed or diced
  • 1 onion finely chopped
  • 2 sticks celery finely chopped
  • 2 carrots finely chopped
  • 1 cup broccoli chopped
  • 1 cup spinach finely chopped
  • 1/2 cup tomato paste
  • 1 cup water
  • 1 tbs potato starch
  • 1 tbs rosemary
  • 1 tbs oregano
For the topping
  • 4 large potatoes
  • 1/4 cup almond milk
  • 1 tbs nutritional yeast
  • 1 tbs parsley
For the filling
  1. Heat a large saucepan or stockpot on very high heat. Cook beef in two batches until just browned (still possibly raw inside). Take out of pan and let rest on a plate covered with paper towel.
  2. Turn the heat down to high heat and saute onions and celery until soft. Add carrots and cook until just tender.
  3. Return the beef back to the saucepan and add tomato paste, beef stock and seasonings. Turn the heat to medium until sauce thickens slightly.
  4. Add the rest of the vegetables except the spinach and allow to simmer at low heat for approximately 2 hours.
  5. Add the spinach and stir well.
  6. Use the sauce from the pan to mix with the potato starch and once the meat is tender, add this to the pan.
  7. Cook until most, if not all, of the liquid has been absorbed by the meat and vegetables.
  8. (Alternatively, put all the ingredients in a pressure cooker and cook on high for 35 minutes).
For the topping
  1. Peel and cube the potatoes.
  2. Steam for approximately 25-30 minutes until tender.
  3. Mash with a dash of milk until desired creaminess is obtained
  4. Assemble the filling in a prepared casserole dish then spoon the topping on top. Sprinkle parsley flakes on top.
  5. Bake in preheated oven at 350F for 15 minutes. Take out of oven and allow to stand for 10 minutes before serving.