Week 7: Shepherd’s Pie (Whole30)

Just because Whole30 forces you to eat healthy, it doesn’t mean you have to give up comfort food! This week I dug up a recipe my friend sent me a while ago, and it is a real hearty dish. Considering my boyfriend and I are rarely full on this diet, he said we I had to make it. So Shepherd’s Pie it is!

This week my brain power was lacking, so I decided instead of putting my own spin on this dish, I would follow the recipe as is!  I also had to follow the recipe, because I’ve honestly never heard of Shepherd’s Pie before. The recipe is from The Real Food Dietitians, who had easy to follow directions, and I must admit, the dish was delicious!

My normal, rookie mistake is that I usually wait until I’ve already started cooking to chop up the next ingredient, but this time I finally got smart and pre-chopped everything. I threw all the chopped vegetables, minced garlic and the ground beef in a cast iron skillet.7523081712_IMG_0080.JPG

I didn’t have a green pepper so I used an orange pepper, and I am not a big fan of mushrooms, so those somehow didn’t make it into my shopping cart. With those minor changes, the dish was still on point!

With the meat cooked and the veggies soft, I then added the tomato paste, water and seasoning to the pan to finish making the filling of the pie.


While those ingredients cooked together, it was time to make the top layer. I chopped the sweet potatoes into cubes and microwaved them to soften them up. Once they were soft I used my NutriBullet to blend them up with ghee, chili powder and salt. I realized that a food processor is definitely needed as my NutriBullet wasn’t large enough to blend all the potatoes in one go-around.

The soften sweet potato was then slathered on top of the meat and then placed in the oven for about 10 minutes.


In the end, out comes a scrumptious, hearty, stick to your bones dish. It may not be the most photogenic dish, but what’s that saying… “don’t judge a book by its cover” and that definitely applies here.


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