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Vegetarian Shepherd's Pie - This whole30 and paleo shepherd's pie is a gluten, grain, and dairy free remake of the classic that is just as cozy and comforting! You'll never believe it's vegan friendly and healthy! | Foodfaithfitness.com | @FoodFaithFit

Paleo Shepherd's Pie

This healthy, whole30 and paleo shepherd's pie is a gluten, grain, and dairy free remake of the classic that is just as cozy and comforting!
Course Main Course
Cuisine Irish
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4 People
Calories 404kcal


  • 1 Cup Walnuts (105g)
  • 1 Lb White Sweet potato (orange works too!)
  • 1 tsp Sea salt, divided
  • 8 tsp Ghee, divided (or vegan butter)
  • 2 Large carrots, Diced (about 1 cup)*
  • 1/2 Large onion, diced
  • 3 Cups Cauliflower florets (270g)
  • 2 tsp Fresh garlic, minced
  • Pepper
  • 1/2 Cup Reduced-sodium beef or veggie broth
  • 2 Tbsp Tomato paste
  • 1/4 tsp Ground thyme
  • Fresh parsley, for garnish


  • Pre-heat your oven to 375 and spread the walnuts out on a small baking sheet. Bake until golden brown and toasted, about 6-7 minutes.  Set aside and increase the oven temperature to 400 degrees.
  • Peel and roughly chop the potato and add them into a large pot. Cover with at least 1 inch of water, as well as 1/2 tsp of the sea salt. Bring to a boil on high heat.  Once boiling, reduce the heat to medium-high, to keep a steady boil, and cook until fork tender. This takes about 15-20 minutes.  Once cooked, drain and set aside.
  • While the potatoes cook, heat 4 tsp of the Ghee in a large, non-stick pan on medium-high heat.  Add in the carrots and onion and cook until they begin to soften, about 5-7 minutes.
  • While the veggies cook, place the toasted walnuts and raw cauliflower in a large food processor and pulse until broken down and it resembles the size of ground beef.
  • Add the cauliflower/walnut mixture, the garlic, the remaining 1/2 tsp of salt and a pinch of pepper into the pot and cook until the cauliflower begins to soften, only about 3 minutes.
  • Reduce the heat to medium and add in the broth, paste and ground thyme. Cook, uncovered, until all the liquid is absorbed, about 8-10 minutes. Transfer to an 8x8 inch baking pan, really pressing it into the pan.
  • Place the potatoes in a large bowl and add the remaining 4 tsp of Ghee, as well as salt and pepper, to taste. Use a potato masher to mash until smooth and creamy. Gently spread over top of the veggie mixture, leaving the top a little uneven so the potatoes brown.
  • Bake until the potatoes have lightly browned, about 35-40 minutes.
  • Let stand for 5 minutes to cool, and the garnish with fresh parsley and DEVOUR!


*I use my 3 cup food processor to chop the veggies - huge time saver!


Calories: 404kcal | Carbohydrates: 36.4g | Protein: 8.1g | Fat: 27.9g | Saturated Fat: 7.6g | Polyunsaturated Fat: 12.6g | Monounsaturated Fat: 2.3g | Cholesterol: 20mg | Sodium: 768mg | Potassium: 933.3mg | Fiber: 8.7g | Sugar: 10.3g | Vitamin A: 4870IU | Vitamin C: 54.7mg | Calcium: 63mg | Iron: 1.5mg