This Whole30 + Keto Skillet Shepherd’s Pie is the ultimate healthy comfort food. It’s loaded with ground beef and veggies in a savory gravy and topped with a buttery cauliflower mash!
My mom always used to make Shepherd’s Pie with ground beef, mashed potatoes, creamed corn, and cheese on top. It was divine, and one of my favorite comfort foods. So, I knew I just had to create a cleaner Paleo version to enjoy! This version is Whole30 friendly, low carb, and can also be made AIP friendly if you omit the green peppers. The cauliflower mash makes a great low carb alternative to potatoes for the topping. You can also use mashed potatoes on top if you prefer!
What ingredients do I need to make this Whole30 + Keto Skillet Shepherd’s Pie?
- Ground beef: I love using Butcher Box grass-fed ground beef. It is amazing quality, and I also love the convenience of having it delivered to my door step! Traditional Shepherd’s Pie uses lamb instead of ground beef, so that is also an option.
- Beef broth (or chicken broth): Make sure to check your labels as many beef broths have sugar and other additives. I like to use Kettle and Fire beef broth.
- Coconut aminos – this gives it a slightly sweet flavor and is a good Worcestershire sauce replacement.
- Tomato Paste
- Ghee – you can also use coconut oil or olive oil.
- Veggies: Carrots, Onion, Green Pepper, Cauliflower
- Rosemary and Thyme – I use dried
- Parsley – for the garnish
- Arrowroot flour – this is mixed with water to create a slurry. It is a great Whole30 corn starch replacement and helpful for thickening sauces.
I used a 12-inch Lodge cast iron pan for this recipe. I absolutely love this pan and use it for SO MANY things! You can use any oven safe pan, but I highly recommend cast iron.
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Skillet Shepherd's Pie
- 2 tbsp ghee, divided
- 1 lb grass-fed ground beef
- 1 cup chopped onion
- 1/2 green pepper, chopped
- 3-4 large carrots, peeled and chopped
- 2 cloves garlic, minced
- 1 head cauliflower *See notes- you can also do mashed russet or sweet potatoes!
- 1 tsp thyme
- 1 tsp rosemary
- 2 tsp salt, divided
- 1/2 tsp pepper
- 1 tbsp coconut aminos
- 2 tbsp tomato paste
- 1 1/2 cups chicken broth (or beef broth if you can find compliant!), divided
- 1 tsp arrowroot powder, mixed with 1 tbsp water in a small dish
- 1/4 cup chopped fresh parsley, for serving (optional)
- Preheat oven to 375. Cut up your cauliflower into florets and boil a large pot of water. Cook the cauliflower for 15-20 mins until soft and easily pierced with a fork.
- While the cauliflower is cooking, you can make the filling. First brown the beef. Heat 1 tbsp of the ghee over medium heat in a large cast iron (or oven-safe) skillet and add the beef. Saute until browned and cooked through. Drain the fat, remove the beef from the pan, and set aside.
- In the same pan, add onions, peppers, and carrots and saute until they begin to soften, approximately 3-4 minutes. Add in the garlic and stir another 30 seconds until fragrant.
- Add in the ground beef back into the pan along with 1 tsp of salt and stir to combine. Add in the coconut aminos, tomato paste, thyme, rosemary, 1 cup chicken or beef broth, and arrowroot powder/water mix (this is called a slurry- it helps to thicken the filling). Bring everything to a soft boil over medium high heat, then lower heat to low and let it simmer and thicken for about 10 minutes.
- Finish the cauliflower mash. Once cooked, drain the cauliflower florets and add back into the pot. Add the remaining 1 tbsp ghee, 1/2 cup chicken broth, 1 tsp salt, and a dash of pepper to the pan. Use a potato masher to break it up. Use an immersion blender to blend the mixture until soft and fluffy.
- Add the cauliflower mash on top of the filling and spread it out evenly. Bake the skillet for 15 mins at 375, followed by 5-10 mins under the broiler until browned and crispy around the edges. Top with freshly chopped parsley and serve. Enjoy!