Rutabaga is even more delicious than potato atop this paleo version of shepherd’s pie. This shepherd’s pie with rutabaga is one of my go-to dinners during the colder months! Recipe and photos updated September 2019.
For the rutabaga layer:
- 4 medium rutabagas (3-4 lbs total), peeled and chopped into 1-inch chunks*
- 1 teaspoon sea salt, plus extra for salting the water
- Freshly ground black pepper, to taste
- 1/4 cup ghee or butter
- 1/2 cup coconut milk or heavy cream
- 2 egg yolks
For the meat layer:
- 1 tablespoon ghee or avocado oil
- 1 yellow onion, chopped
- 2-3 medium carrots, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 pound grass-fed ground beef, preferably 85% lean
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 teaspoons coconut aminos or tamari/soy sauce
- 2 teaspoons balsamic vinegar
- 1 cup frozen peas (do not defrost), optional
- Preheat the oven to 400°F.
- To make the rutabaga, bring a few inches of water to a boil in a large saucepan. Add the chopped rutabaga and a few generous pinches of salt. When the water returns to a boil, cover and cook for about 30 minutes, or until very tender (you should encounter almost no resistance when piercing with a fork or knife).
- Drain the rutabaga, and add all the remaining ingredients except the egg yolks. Process with an immersion blender (or transfer to a blender or food processor) until very smooth. Taste and adjust seasonings as desired. Add the egg yolks, and process again.
- While the rutabaga is cooking, prepare the meat. Place your fat of choice in a large, ovenproof skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until slightly browned, about ten minutes. Add the garlic and cook for 1 minute. Raise the heat slightly and add the ground beef. Cook, stirring frequently and breaking up any clumps, until no longer pink.
- Add the coconut aminos and balsamic vinegar and stir. Remove from the heat. Season with salt and pepper to taste and stir in the frozen peas.
- Top the meat with the mashed rutabaga, spreading with a spatula to form a seal around the edges of the pan. Use a spoon or spatula to create swirls for a little texture on the surface--this helps the top get browned in spots.
- Bake for 30 minutes, or until hot and bubbly. If desired, set the oven to broil and place in the broiler for a few minutes, until browned in spots, checking frequently (don't walk away!). Let sit for 10-15 minutes before serving.
- Leftover shepherd's pie is delicious (perhaps even more so) reheated the next day or the day after that. Store it in the refrigerator, and reheat individual servings in the microwave, or reheat the entire pie in the oven at 400°F until hot and bubbly.
To make this recipe Whole30 compliant, be sure to use ghee instead of butter, coconut milk instead of cream, and coconut aminos instead of tamari.
If possible, opt for rutabagas that are on the smaller side. Gigantic rutabagas can be a little bitter and are also more fibrous, which makes it harder to blitz them to fluffy perfection for this shepherd's pie topping.
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Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder.
Lodge 3 Quart Cast Iron Combo Cooker. Pre-seasoned Cast Iron Skillet, Fryer, Dutch Oven, and Convertible Skillet/Griddle Lid
Grassfed Organic Ghee 7.8 Oz - Pure Indian Foods Brand (2-Pack)
KitchenAid KHB2351CU 3-Speed Hand Blender - Contour Silver
Nutrition Information:Yield: 8 Serving Size: 1 serving
Amount Per Serving: Calories: 528 Total Fat: 32g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 173mg Sodium: 721mg Carbohydrates: 24g Fiber: 6g Sugar: 12g Protein: 35g