Whole30 Approved: Shepherd’s Pie with Sweet Potato Mash

It’s gluten, grain, and dairy free and totally Whole30 approved. This reinvented vegetarian Shepherd’s pie is topped with a sweet potato mash and still so cozy and comforting.

Let’s talk about how SRSLY amaze it is that you can create ground meat-like texture from WALNUTS and CAULIFLOWER. It was first discovered while perusing Pinterest, and then trying it in the Thai veggie burger recipe, AND THEN having my taste buds fall off my head when I realized that (for once!) something on Pinterest actually works EXACTLY like it says it’s going to.

We’ve all had our share of Pinterest fails. I FEEL YOU.

Pretty sure that there is a VRY VRY tiny wizard living inside my food processor, because there is FOR SURE some kind of magical-sorcery that goes on when you pulse-pulse-pulse raw cauliflower and roasty-toasty walnuts inside. They crumble up and jumbles together in a way to makes you think of GROUND MEAT.

I feel like in the back of all of our childhood memories, sits a dinner table with a steaming-hot Shepherd’s pie on top. Whether it was on yo’ Mommas weekly dinner rotation, or whether it was your G-Ma’s specialty, it was ALWAYS THERE.

There’s something about juicy bits of ground beef, mixed with tender veggies, a MISHMASH of herbs and a light, airy, BUTTERY hug of mashed potato goodness that just bridges ALL gaps and brings people to the table to eat REALLY GOOD FOOD together. Bring in the cauliflower! Bring in the walnuts! Ix-Nay on the ground beef! Keep the ‘taters and veggies!

There’s this tiny place inside of my soul that is crying about leaving out the corn and peas in the current-Shepherd’s-pie-scenario of life that we’re in. But inner-me wanted you (crazy) people who are attempting a Whole30 during the holiday season to have comfort-food-yums too.

You’re welcome.

If you’re not one of those crazy people, I’ll totally look the other way if you do a little corn + pea mix-er-oo.

As they say: you do you.

As you dig through the layer of whippy-lightly-sweet potatoes, you unlock the treasure in the middle of it all: our faux-veggie-nut-meat, simmering with herbs, tangy tomato and a PUNCH of salty broth.

I should call this “thanksgiving Shepherd’s pie” because it gives his mouth ALL the cozy-feel-good vibes that eating something like easy gluten free stuffing or paleo sweet potato casserole would.

Whole30 Shepherd’s Pie with Sweet Potato Mash

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• Author: Taylor Kiser
• Total Time: 65
• Yield: 4-6 servings 1x

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Description

A Whole30-compliant, dairy-free shepherd’s pie with a walnut-cauliflower filling simmered in tomato and broth, topped with whipped sweet potato mash.

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Ingredients

Units USM Scale 1x2x3x

• Walnut-Cauliflower Filling
• 1 small head cauliflower (about 1 lb / 450 g), cut into florets
• 1 cup (100 g) raw walnuts
• 1 tbsp olive oil or coconut oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 can (14 oz / 400 g) diced tomatoes
• 1 cup (240 ml) Whole30-compliant vegetable or chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Sweet Potato Mash
• 2 lbs (900 g) sweet potatoes, peeled and cubed
• 2 tbsp coconut oil or ghee
• 1/4 tsp salt
• Black pepper to taste

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Instructions

1. Preheat the oven to 400°F (200°C). Spread the walnuts on a baking sheet and roast for 8-10 minutes, until golden and fragrant. Let cool slightly.
2. Place the cauliflower florets and toasted walnuts in a food processor. Pulse in short bursts until the mixture resembles coarse ground meat — do not over-process into a paste.
3. Heat oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion and cook for 3-4 minutes until softened. Add garlic, carrots, and celery and cook for another 4-5 minutes.
4. Add the walnut-cauliflower mixture to the skillet. Stir to combine with the vegetables and cook for 2-3 minutes.
5. Pour in the diced tomatoes (with their juices) and broth. Add thyme, rosemary, paprika, salt, and pepper. Stir to combine and simmer over medium-low heat for 10-12 minutes, until the liquid reduces and the filling thickens. Taste and adjust seasoning.
6. Meanwhile, bring a large pot of salted water to a boil. Add the sweet potato cubes and cook for 12-15 minutes, until very tender when pierced with a fork. Drain well.
7. Mash the sweet potatoes with coconut oil (or ghee), salt, and pepper until smooth and fluffy. Taste and adjust seasoning.
8. Spread the sweet potato mash evenly over the filling in the skillet, smoothing it to the edges. Transfer the skillet to the oven and bake for 15-20 minutes, until the topping is set and lightly golden at the edges. Serve hot directly from the skillet.

Notes

• Do not over-pulse the walnut-cauliflower mixture — you want a crumbly, meat-like texture, not a smooth paste. Short pulses of 1-2 seconds each work best.
• For a Whole30 build, confirm your broth and canned tomatoes have no added sugar or non-compliant additives.
• If you want to add corn and peas (non-Whole30), stir 1/2 cup of each into the filling before topping with the mash.
• Leftovers keep well refrigerated for up to 4 days. Reheat individual portions in the microwave or a 350°F (175°C) oven covered with foil.

• Prep Time: 20
• Cook Time: 45
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 portion

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