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Paleo Shepherd's Pie |

Paleo Shepherd’s Pie

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For the filling:

  • 1 lb ground beef
  • 1 tsp olive oil
  • 1 medium onion, diced
  • 2 large carrots, peeled and sliced
  • 1 zucchini, diced
  • 2 cups mushrooms, roughly chopped
  • 1/2 cup cashews (roasted, unsalted works best)
  • 1/41/3 cup chicken broth
  • 1/4 cup tomato paste
  • 1/4 tsp smoked paprika
  • 1/4 tsp thyme
  • Salt & pepper to taste

For the potatoes:

  • 4 medium russet potatoes
  • 1/4 cup unsweetened almond milk
  • 1/4 cup ghee
  • Salt and pepper to taste


  1. Preheat oven to 350.
  2. Cut the potatoes into quarters then place them in a large pot and cover with water. Bring the water to a boil and cook the potatoes until fork tender.
  3. While the potatoes are cooking, in a large skillet, heat the olive oil and cook the onion and carrots until they start to soften, about 7 minutes. Add the zucchini and mushrooms and cook for another 5 minutes or until mostly cooked.
  4. Add the ground beef and cook the mixture until the pink is mostly gone from the beef.
  5. In a blender cup, blend together the cashews and chicken stock. Start with a 1/4 cup of stock and add more if needed to get a creamy but not too thick consistency.
  6. Pour the cashew cream and tomato paste into the veggie and meat mixture. Season the mixture. Stir to combine then remove from heat. Scoop into an 8×11 oven safe pan.
  7. Once the potatoes are cooked, drain the water and add the milk and ghee. Using a blender or potato masher, mash the potatoes until creamy and delicious. If the mixture is too dry, add a splash of milk. Salt and pepper to taste.
  8. Scoop the potatoes on top of the veggie/meat mixture and smooth out. Bake in the oven until golden brown on top, about 20 minutes (OR broil on high for about 5-7 minutes).
  9. Now it’s time to dig in and enjoy!