Healthy Shepherd's Pie: A Nutritious Take on a Classic Comfort Food

When comfort food meets nourishment, magic happens—and this nutrient-dense shepherd’s pie is proof. Made with real, whole-food ingredients and healthy fats, this dish is a wholesome take on a classic favorite. Whether you’re feeding your family or meal prepping for the week, this shepherd’s pie is packed with flavor, rich in minerals and protein, and free from processed ingredients—making it the perfect cozy meal to support your body and satisfy your comfort food cravings.

Yields: 8 servings

Ingredients

For the Potato Topping:

• 8 Yukon Gold potatoes, peeled and chopped

• Sea salt, to taste (for boiling water and final mash)

• 2/3 cup full-fat canned coconut milk (or sub heavy cream if not dairy-free)

• 8 tablespoons melted butter, ghee, or coconut oil (I recommend Kerrygold or cold-pressed coconut oil)

For the Filling:

• 1 tablespoon butter, ghee, or coconut oil

• 2 medium yellow onions, diced

• 4 garlic cloves, minced

• 2 lbs grass-fed ground beef

• 1 cup diced carrots

• 1 cup frozen peas

• 1/2 teaspoon dried rosemary

• 1/2 teaspoon dried thyme

• Sea salt, to taste

• Black pepper, to taste

• 2 cups chicken bone broth

• 2 teaspoons Worcestershire sauce

Optional Garnish:

• Fresh parsley, chopped

Instructions

1. Place the potatoes in a large pot and fill with cold water until they’re submerged by about 2 inches. Add a generous pinch of salt and bring to a boil over high heat. Once boiling, lower the heat and simmer until the potatoes are fork-tender and easily fall apart—this should take around 40 minutes.

2. While the potatoes cook, heat a large skillet over medium heat and add 1 tablespoon of butter, ghee, or coconut oil. Stir in the onions and 1/2 teaspoon of sea salt. Cook until the onions are soft and translucent, about 4 minutes.

3. Add the ground beef to the skillet and cook, breaking it up with a spoon, until fully browned—this takes about 10 minutes.

4. Stir in the carrots, rosemary, and black pepper. Cook for another 5 minutes, or until the carrots begin to soften.

5. If there’s any extra liquid in the skillet, carefully pour it off or spoon it out.

6. Sprinkle the arrowroot flour over the mixture and stir for about a minute. Pour in the chicken broth and Worcestershire sauce, and bring everything to a gentle simmer so it thickens slightly–about 10-15 minutes.

7. Once the potatoes are tender (can be pierced with a fork and easily fall off), drain the water. Mash them with the coconut milk, 8 tablespoons of your preferred fat (such as ghee, butter, or coconut oil), and 1/2 teaspoon salt until smooth and creamy.

8. Spoon the meat and vegetable mixture into a 9x13-inch baking dish. Spread the mashed potatoes over the top. Place the dish under the broiler for 3–4 minutes, or until the top is lightly browned.

9. Remove from the oven, sprinkle with chopped fresh parsley, and serve warm. Enjoy!