Shepard’s Pie (Paleo, AIP, LowFODMAP, 21DSD)

Shepard’s pie is one of my all time favorite meals and generally a crowd pleaser for paleo and non-paleo folks alike! This recipe can also be modified in many areas and still come out amazing! My recipe in particular is an AIP and LowFODMAP version, so I made sure to find bacon that did not contain sugar or nightshade spices, used veggies that were low in FODMAP’s and topped the pie with mashed butternut squash instead of potatoes.

The Wellshire brand of bacon is a great Sugar-Free option if you can find it! They carry it at most Whole Foods and at River Valley Market in Northampton if you live in this area. I would also advocate still reading the label, the bacon in the picture I found still contains trace amounts of nightshade spices while a slightly different one from the same brand did not.



  • 2 lbs. grassfed ground beef
  • 6 slices of bacon (or more if your like me and have a hard time resisting the bacon while your cooking… hashtag: no self control)
  • 2 cups spinach, coarsely chopped
  • 2 cups carrots, cut into 1/4″ cubes
  • 1 large butternut squash
  • 2 TB. coconut oil
  •  2 tsp. dried thyme
  • 1 tsp. cinnamon
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. sea salt


-Put a large pot of water on the stove over medium-high heat until boiling and preheat oven to 350 degrees

-While water is heating up peel and scoop the guts out of the squash then chop into 1/2 inch chunks

-Place squash into boiling water and cook for 30-40 minutes until you can easily pierce them with a fork

-Drain squash and set aside in a large bowl

-While Squash is boiling, start cooking the bacon in a large cast iron skillet over medium heat until bacon is cooked- but not crispy

-Remove the bacon from the skillet and set aside to cool, keeping the bacon fat in the skillet

-Add carrots to the skillet and cook for 6-8 minutes until they are fork tender

-Remove carrots from the skillet and set them aside

-Add ground beef to the skillet and cook for 2-3min then add in the rosemary, thyme, salt and pepper

-Cook until meat is almost brown, then add the carrots and bacon back into the skillet with the meat

-Add the spinach to the mixture and toss together for 1-2 minutes until all ingredients are combined

-Add the coconut oil and cinnamon to the squash and mash with a fork or hand mixer until no chunks remain

-Scoop the squash onto the top of the meat mixture, spreading evenly over the entire dish

-Place the whole skillet (if you are using cast iron) into the oven and bake for 20 minutes **Be careful if you are using cast iron, the handle will be piping hot and it will be heavy!!

-Turn the oven to broil for 2-4 minutes at the end if you prefer the pie to be a little crispy on top

-Let cool for 5 minutes before digging in!

Try not to eat this all in one sitting- It’s hard, trust me!




Notes: I recommend using a large cast iron skillet if you have one, it will save you some clean up time in the end by only having to use one pan! This can also be made in a large regular skillet and transferred to a deep baking dish when you are ready to put it in the oven.

Here are some of the variations I have made the pie with:

  • Topped with mashed cauliflower (any colo-white, orange, purple)
  • Topped with mashed sweet potatoes (any color-classic, purple, white)
  • With carrots, green beans, celery, mushrooms, onions, or spinach
  • Used ground beef, ground bison, or a mixture of beef and bison or beef and ground pork



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