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Shepherd’s Pie with Rutabaga

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Shepherd's Pie with Rutabaga (Gluten free, Paleo, Whole30)

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.

I’ve been making this shepherd’s pie with rutabaga for over five years now! It’s my husband’s very favorite and most-requested dinner, and I love it, too. With fall making its official arrival this week, I decided it was high time to pull this recipe out of the archives, shoot some new photos, streamline the cooking process, and share it with you again. (I’ve left in one of the old photos in for posterity–I’m sure you can figure out which one it is!)

Shepherd's Pie with Rutabaga (Gluten free, Paleo, Whole30)
 
Rutabaga is a wonderful, lower-carb stand-in for potatoes in this twist on traditional shepherd’s pie. In fact, the whole inspiration for this recipe was the rutabagas. My mom and cousin were coming to dinner, and Ben and I went to the farmer’s market. We got there late, and there were no green vegetables left at all–only roots! We picked up a bunch of rutabagas and some grass-fed ground beef, and shepherd’s pie occurred to me as the perfect way to put the two together.
 
Shepherd's Pie with Rutabaga (Gluten free, Paleo, Whole30)
 
You may have seen rutabagas hiding at the grocery store under the name “yellow turnips”.  Although they’re yellowish on the inside, on the outside they fade from white to light purple. Their lovely golden color makes this shepherd’s pie look even more inviting than the traditional version. (Interested in another recipe where rutabagas really shine? Try Ina Garten’s mashed rutabaga with crispy shallots! I’ve been making that for years now, too.)
 
Shepherd's Pie with Rutabaga (Gluten free, Paleo, Whole30)
 
This dish is supremely comforting. The top layer is so creamy and fluffy, it’s almost like rutabaga clouds, and the flavorful meat underneath is the perfect counterpoint. Shepherd’s pie takes a little time to put together, but this recipe makes a bunch, and it tastes even better the next day.
 
Shepherd's Pie with Rutabaga (Gluten free, Paleo, Whole30)
 
I used to make this shepherd’s pie with rutabaga using two pounds of ground beef and just onion and garlic for vegetables, but it’s even better with carrots and peas added in. This pie is just as filling and delicious, but with the added veggies you only need to use one pound of meat. 
 
Shepherd's Pie with Rutabaga (Gluten free, Paleo, Whole30)
 
The smell of this shepherd’s pie baking in the oven is so inviting on a chilly fall or winter night. I really hope you give this recipe a try!
 
Shepherd's Pie with Rutabaga (Gluten free, Paleo, Whole30)
 
Looking for other savory pies? Try my deep-dish paleo tamale pie or this gluten-free quiche lorraine with leeks. Or if you still have tomatoes left, make an heirloom tomato galette!
 
Shepherd's Pie with Rutabaga (Gluten free, Paleo, Whole30)
 
Shepherd's Pie with Rutabaga

Shepherd's Pie with Rutabaga

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

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!

Ingredients

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

Instructions

  1. Preheat the oven to 400°F.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Notes

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.

Looking for a convenient way to get amazing grass-fed meat? ButcherBox delivers curated boxes of grass-fed beef and pastured pork and chicken right to your door. I’m a ButcherBox affiliate because I love their meat and think you will, too! If you’re interested in trying a box, sign up here and they’ll also send you a free pack of paleo bacon.

To make mini shepherd's pies, divide the meat and topping between 8 small, 8- to 10-ounce ramekins and place them on a baking sheet. Baking time will be closer to 20 minutes.

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Nutrition Information:
Yield: 8 Serving Size: 1 serving
Amount Per Serving: Calories: 528Total Fat: 32gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 173mgSodium: 721mgCarbohydrates: 24gFiber: 6gSugar: 12gProtein: 35g

The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.

© Becky Winkler
Cuisine: British / Category: gluten free
 
 
This post contains affiliate links.  If you make a purchase on Amazon or ButcherBox after clicking one of my links, I receive a very small commission (the price you pay is not affected).  Thank you so much for supporting my blog!

Comments

  1. Debbie says

    This was amazing! Think I like the rutabaga better than mashed potatoes and way better than cauliflower to keep it lower in carbs. Made this for St. Patrick’s day and it was the hit of the night and had several requests for the recipe.

    Reply

  2. shannon says

    I made it with lamb and added a bit of onion powder and garlic powder. It was delicious- the best shepherds pie i’ve ever had

    Reply

  4. Toby says

    Ooh, I made this last week and it was such a hit I had to come back to leave you a compliment. I had never cooked a rutabaga before, and had to fend off husband-comments like, “I dunno, I really like potatoes… what’s wrong with just using potatoes?”

    From the first bite, the reaction was, “oh wow, this is maybe even better than potatoes.” A+ will definitely re-make.

    Reply

    • Becky says

      I’m so happy you guys enjoyed it! My husband likes the rutabaga even better than potatoes, too. Thank you so much for letting me know how it went!

      Reply

  6. Michelle says

    Quick hint: Anything you can make in an 8oz ramekin you can make in a half pint canning jar. This give the advantage of being able to just pop a lid on for transport. 😉

    Reply

  7. Leanne says

    Hi Becky,

    Love your website! I’m doing a recipe roundup for low carb St. Patrick’s Day recipes on my blog and I’d love to include your Sheperd’s Pie with Rutabaga. But I first wanted to ask your permission to use an image from your post.

    I won’t be copying any text from your recipe and I will credit you for the image and recipe by linking back to your blog. This will direct traffic to your site for the recipe. And, it will be shared on our 247K Pinterest page!

    I just wanted to make sure this was alright with you before I publish the post. Please let me know when you get a chance.

    Thanks! 🙂

    Reply

  8. Unknown says

    I've made this a few times and every time, super delicious! I couldn't use coconut aminos or balsamic vinegar (for GAPS diet), so added extra salt and is still delicious! I've also added in puréed liver soaked in lemon juice. Thank you for a great recipe!

    Reply

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