I don’t say this lightly, but this is The BEST Whole30 Shepherd’s Pie that you will ever make. It’s the perfect comforting Sunday meal!
I’ve always been hesitant to label one of my recipes ‘the best’ because truthfully, I’m sure there’s better out there! I obviously think all of my recipes are great, but everyone has different tastes and not one preparation of anything is the best, really. Except… for this recipe, because this is The BEST Whole30 Shepherd’s Pie.
Since we completed our first round of Whole30 in the summer, we’ve consistently been incorporating elements of the lifestyle into our weekly meals. Most of our condiments we have are Whole30 compliant and at least a few of our dinners a week are totally compliant. I definitely recommend this if for no other reason than it makes it so much easier to get back in the swing of things when you do another Whole30. We’re currently doing limited dairy (coffee only), NO added sugar and gluten-free, so a very loose Whole30, but it works well for us! I was finding myself craving something sweet every single day after meals so I knew it was time to tighten things up. Poor matt works around candy all day and has a huge sweet tooth, so I know it has to be hard for him! He already confessed to eating a lemon head lol.
This is one of those Whole30 recipes that I’d eat anytime no matter what. It’s seriously so good I could cry. I used ground lamb because it’s traditional in Shepherd’s pie and I love it, but you can absolutely substitute ground beef or even turkey or chicken for something leaner. Where things get really Whole30 is the topping. Cauliflower, soaked cashews, and the flavor star, parsnips. Yes, they may make your kitchen smell funny but they’re sooooo amazing in this dish. Trust me. Also, I’ll never tire of how creamy cashews make a dish. Seriously, it’s the most amazing thing. Thinking of trying out Whole30? I definitely recommend checking out the book before you start!
- ½ cup raw cashews, soaked
- 12 ounces parsnips, peeled
- 12 ounces frozen cauliflower rice, thawed
- 3 tbsp ghee
- 1 tsp salt
- ½ tsp pepper
- 2 egg yolks
- ¼ cup chicken stock
- 2 tbsp olive oil
- 1 lb ground lamb
- 1 large carrot, diced
- 1 large onion, diced
- 1½ cups frozen peas
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 3 tbsp tomato paste
- ¼ - ½ cup of chicken stock
- Salt and pepper, to taste
- Begin the mash by soaking your cashews. Boil two cups of water and pour over cashews in a medium bowl. Allow the cashews to soak for at least 30 minutes while you prepare the rest of the meal. Drain, and set aside.
- Next, chop the peeled parsnips into 1-inch pieces. Place them in a medium pot and cover with water by 1-inch. Bring to a boil and simmer for 15-20 minutes until parsnips are fork-tender. Drain, and place parsnips into your blender with the thawed cauliflower rice, drained soaked cashews, ghee, salt, pepper, egg yolks, and chicken stock. Blend until completely smooth, adding more chicken stock to loosen up the mixture if needed. It should be about the consistency of mashed potatoes.
- Preheat the oven to 400ºF
- Heat olive oil in a large cast-iron skillet over medium-high heat. Add the ground lamb and stir continuously, breaking up the meat as you go to make sure it browns all over. Add the carrot and onion and saute until the onion becomes translucent about 5 minutes.
- Add the peas, garlic, and herbs and stir to combine. Then, add the tomato puree and chicken stock. Cook for 3 more minutes, stirring frequently. Season with salt and pepper, to taste, and turn the stove off.
- Spoon the cauliflower/parsnip mash over the top of the filling and spread out evenly. Bake at 400º for 18-20 minutes to brown the topping and set the pie. Serve immediately.