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This Whole30 Spring Veggie Shepards Pie is the perfect hearty and healthy dinner and everyone will love!

Spring Veggie Shepherds Pie


  • Author: Kelsey

Ingredients

Scale
  • 2 large potatoes
  • 2 tablespoons ghee
  • 1/4 cup coconut milk
  • 1 tablespoon olive oil
  • ½ teaspoon Salt
  • ½ teaspoon garlic powder
  • ½ teaspoon dill
  • ½ an onion, chopped
  • 2 carrots, chopped
  • 2 stalks of celery, chopped
  • 1 bunch of asparagus, chopped
  • ¼ cup chopped fennel
  • 1 pound of ground beef
  • 2 teaspoon chopped rosemary
  • 1 teaspoon chopped thyme
  • ½ teaspoon dill
  • Salt and pepper
  • 1 cup chicken broth + 1 tablespoon arrowroot

Instructions

  • Preheat oven to 400ºF.
  • Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl with ghee, coconut milk, salt, ½ teaspoon garlic powder and ½ teaspoon dried dill ; mash until smooth, season to taste with salt and set aside.
  • Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots, asparagus and fennel; cook until soft, about 3 minutes. Add beef and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add rosemary, thyme, ½ teaspoon dill, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
  • Transfer beef mixture to a rectangle pyrex dish. Spread mashed potatoes over top and using the back of a spoon. Bake until potatoes are slightly golden, about 20 minutes.