I sure hope that including the “Whole 30 or W30 approved” in a post or recipe title is NOT scaring you off, because believe me, I’ve been eating delicious and satisfying meals, including this Shepherd’s Pie (W30 approved).I don’t know about you, but when the weather is cold (okay I know it’s all relative, but guys, we’ve actually seen some rain and frost this year here in Sunny CA), I want comfort food. I want something that is warm and satisfying. I still eat a LOT of salad, but sometimes, that just won’t do. That’s how I was feeling when I craved Shepherd’s Pie.
I pulled out an old Weight Watchers recipe that I had and a new W30 recipe, kind of combined them and came up with a delicious Shepherd’s Pie (W30 approved). I’ll definitely be making it again soon. And, I may or may not top it with real full fat mashed potatoes, or maybe I’ll stick with the cauliflower/potato mash I topped this recipe with. Either way, it’s a great recipe!
You probably noticed that I didn’t garnish until the last photo. OOPS! But seriously, since we eat with our eyes first, I highly recommend a simple garnish (at least anytime you’ll be serving guests).
Shepherd's Pie (W30 approved)
- 1 # lean ground beef
- 1 # ground turkey
- 1 cup celery small chopped
- 1 cup yellow onion small chopped
- 1 cup carrots small chopped
- 1 med/large sweet potato peeled and chopped
- 3 cloves garlic crushed
- 1 cup mushrooms sliced
- 2 cups chicken beef, or veggie stock
- 1 whole bay leaf
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 TBSP arrowroot flour for thickening. It's similar to cornstarch, but W30 approved.
- 1/2 large head cauliflower
- 2 large potatoes russet
- 1 TBSP ghee clarified butter, W30 approved
- 4 slices "sugar free" bacon cooked crisp & chopped *Optional*
- In large saute pan, over med/high heat, add ground beef & turkey. Cook until nicely browned. Drain excess fat.
- Add stock to ground meat, along with potatoes, celery, onion, carrots, mushrooms & garlic, combine.
- Stir in spices (salt, pepper, bay leaf, thyme & oregano).
- Cover, reduce heat to med/low and simmer for at least 30 minutes or until veggies are tender.
- If needed, at the end of cooking. increase heat and thicken with arrowroot powder mixed with one TBSP of water. Once it's thickened, turn off heat.
- In the meantime, cook together cauliflower (cut into large florets) and peeled chopped potatoes. Cover with water and cook until tender.
- Drain well.
- Add 1 TBSP ghee and mash. Season with a little salt and pepper if desired.
- Pour meat mixture into large ovenproof baking dish.
- Top with cauliflower mash and bacon crumbles (if using).
- Cover with foil and bake for 20 minutes at 375*. Remove foil, and continue baking for another 20 minutes or until hot a bubbly and cauliflower/potato mash is just starting to brown.