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Shepherd's Pie
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4.67 from 3 votes

Shepherd's Pie (W30 approved)

Author Joy in Every Season


  • 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.