clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
This Whole30 Spring Veggie Shepards Pie is the perfect hearty and healthy dinner and everyone will love!

Spring Veggie Shepherds Pie

  • Author: Kelsey


  • 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


  • 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.