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+ servings

Skillet Shepherd's Pie

A clean, Whole30 compliant version of the classic comfort food dish!
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 454kcal
Author Mary Smith


  • 2 tbsp ghee, divided
  • 1 lb grass-fed ground beef
  • 1 cup chopped onion
  • ½ 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
  • ½ tsp pepper
  • 1 tbsp coconut aminos
  • 2 tbsp tomato paste
  • 1 ½ 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
  • ¼ 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!


*If you prefer to use mashed potatoes or sweet potatoes as the topping, I've found that 4-5 russet or 3-4 medium-sized sweet potatoes works well. Peel, cut, boil for ~ 20 minutes until tender, then mash with a potato masher. Add 2 tbsp ghee, 1/2 cup full fat coconut milk (the hardened cream part), 2 tsp salt (to taste), 1 tsp pepper, and 2-3 tbsp chicken broth. Mash until combined. Enjoy!


Calories: 454kcal | Carbohydrates: 21g | Protein: 24g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 1794mg | Potassium: 1179mg | Fiber: 6g | Sugar: 8g | Vitamin A: 9543IU | Vitamin C: 102mg | Calcium: 101mg | Iron: 4mg