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12.10.17

Paleo Shepherd’s Pie {Whole30, Dairy Free}

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Whole 30 Nut Free Egg Free No Added Sugar

This Paleo Shepherd’s Pie is classic, cozy comfort food for cold winter days!  It’s Whole30 compliant, dairy free and kid approved.  A flavorful, hearty ground beef mixture is topped with creamy dairy-free mashed potatoes, and baked until golden brown and bubbling.  

This Shepherd's Pie is classic, cozy comfort food for cold winter days!  It's paleo and Whole30 compliant, dairy free and kid approved.  A flavorful, hearty ground beef mixture is topped with creamy dairy-free mashed potatoes, and baked until golden brown and bubbling.  

Is there anything better on a cold winter night than a cozy, comforting and CRAZY delicious shepherd’s pie?!  Yes – a cozy, comforting, crazy delicious paleo and Whole30 shepherd’s pie.

Trust me, things are about to get better, even if you thought you were doing just fine without this recipe in your life.

Dramatic?  I know – but I’m just really excited to share this highly- anticipated recipe with all of you.

This Shepherd's Pie is classic, cozy comfort food for cold winter days!  It's paleo and Whole30 compliant, dairy free and kid approved.  A flavorful, hearty ground beef mixture is topped with creamy dairy-free mashed potatoes, and baked until golden brown and bubbling.  

Admittedly, some of my excitement is relief, since I basically tortured myself making decisions about this recipe.  What veggies to use?  What should I cook it in?

White potatoes for the topping?  Sweet potatoes?  Or toss the potatoes and go with a lower carb topping?

It gets pretty intense sometimes with recipe creation over here.  It really just ME, having a brainstorming meeting with ME, shooting down all of my own ideas as they pop up.  Super fun, I assure you.  But, really, sometimes I’m not sure how anything ever gets done.

Spoiler alert – I went with chopped carrots, and brussels sprouts, a cast iron skillet, and white potatoes – YES – white potatoes.   In all their starchy-delicious glory.

This Shepherd's Pie is classic, cozy comfort food for cold winter days!  It's paleo and Whole30 compliant, dairy free and kid approved.  A flavorful, hearty ground beef mixture is topped with creamy dairy-free mashed potatoes, and baked until golden brown and bubbling.  

Are White Potatoes Paleo?

Even though white potatoes have been Whole30 compliant for quite a long time now, I still get questions about whether or not they’re paleo, and my answer to that, is, yes, they are to me.  They might not be okay for everyone though – and that’s okay!

There seems to be much confusion about potatoes (I recently had someone ask me why I post potato recipes if they contain gluten.  Face to forehead for that one, eek.).

Now, not everyone who begins eating paleo should eat potatoes – based on their own personal health circumstances, goals, preferences, etc.

And yes, that can be said for plenty of other foods that are both paleo and Whole30 compliant, of course – because we all have individual needs.

As for me, I have no problem eating white potatoes, and though I wouldn’t say I eat a ton of them (greens, roasted sweet potatoes and plantains are my staples) I like to include them in recipes where I feel they belong.

This Shepherd's Pie is classic, cozy comfort food for cold winter days!  It's paleo and Whole30 compliant, dairy free and kid approved.  A flavorful, hearty ground beef mixture is topped with creamy dairy-free mashed potatoes, and baked until golden brown and bubbling.  

They made a dang good topping for my shepherd’s pie – even without the butter, milk, and cheese to help out (don’t worry, we have replacements!)

But, if you’re really not into them, you can sub in sweet potatoes, white sweet potatoes, or Japanese sweet potatoes for the topping.

This Shepherd's Pie is classic, cozy comfort food for cold winter days!  It's paleo and Whole30 compliant, dairy free and kid approved.  A flavorful, hearty ground beef mixture is topped with creamy dairy-free mashed potatoes, and baked until golden brown and bubbling.  

As for the filling, it’s a heart mixture of grass fed ground beef, my personal favorite veggies (you can sub in your faves!) onions, garlic, a bit of tomato paste, broth, and fresh savory herbs.

It’s an incredibly easy recipe to put together, though it is time consuming due to making the mashed potatoes, and then baking everything together.

To cut down on time, you can prep many of the ingredients ahead (including cooking the potatoes!) and then simply cook the beef mixture and spread the potatoes on top right before baking.

I know you’ll love this one guys!   Are you ready to get started?  Let’s cook!

Paleo Shepherd’s Pie {Whole30, Dairy Free}

This Shepherd's Pie is classic, cozy comfort food for cold winter days!  It's paleo and Whole30 compliant, dairy free and kid approved.  A flavorful, hearty ground beef mixture is topped with creamy dairy-free mashed potatoes, and baked until golden brown and bubbling.  

Paleo Shepherd's Pie {Whole30, Dairy Free}

This Shepherd's Pie is classic, cozy comfort food for cold winter days!  It's paleo and Whole30 compliant, dairy free and kid approved.  A flavorful, hearty ground beef mixture is topped with creamy dairy-free mashed potatoes, and baked until golden brown and bubbling.  
Author: Michele Rosen
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Dinner
Cuisine: Paleo and Whole30
Servings: 8
Print this Recipe
Did you make this recipe?
Leave a review
4.56 from 154 votes

Ingredients

Beef Mixture:

  • 1 tbsp ghee for cooking
  • 1 1/2 lbs grass fed ground beef
  • Sea salt and pepper (for seasoning beef
  • 1 cup carrots diced
  • 1 1/2 cup Brussels sprouts chopped
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • sprinkle of sea salt for veggies
  • 3/4 cup beef or chicken bone broth
  • 2 1/2 tbsp tomato paste
  • 1 tsp fresh minced thyme
  • 1 tsp fresh minced rosemary

Mashed Potatoes:

  • 4-6 russet potatoes or 2 1/2 lbs peeled and cut into 2” pieces
  • 2/3 cup full fat coconut milk blended prior to adding
  • 3 Tbsp organic ghee
  • 3 Tbsp nutritional yeast
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Instructions

Prepare the potatoes:

  1. Heat a 3 quart pot with water, sprinkle with salt and bring to a boil. Add 2” potato pieces to the boiling water, and cook until very soft
  2. Drain the potatoes and return to the pot. Set heat to low and add the ghee and coconut milk. Mash with a potato masher over very low heat, once smooth, turn heat off and add nutritional yeast, salt and pepper. If you want your potatoes really creamy, you can use an immersion blender at this point (I just put mine right in the pot.)

Prepare beef mixture and assemble/bake pie:

  1. Preheat your oven to 375 degrees
  2. In a deep oven proof skillet* (mine was 10”, add beef to skillet and sprinkle with sea salt. Brown beef over med/hi heat breaking up lumps with spoon. remove from skillet to a plate with slotted spoon and set aside.

  3. Adjust heat to medium and add Brussels sprouts and carrots to skillet, stir to coat and cook about 2 minutes, then add onions and cook until softened. Add garlic and sprinkle veggies with a bit of sea salt, stir, then cover the skillet briefly to soften carrots until fork tender, if necessary.
  4. Add the remaining ingredients for the beef mixture to the skillet, stir to combine, then return beef to skillet and stir to coat, simmer for 2 minutes or so to thicken the sauce and blend flavors.
  5. Spread all the mashed potatoes over the beef mixture and use a spoon or spatula to smooth the top. Sprinkle with parsley, then place skillet on a large baking sheet (to catch any bubbling sauce) and bake in the preheated oven for about 20 minutes, until sauce is bubbling and top begins to turn light brown.
  6. Remove from oven, allow to sit about 10 minutes before serving hot. Enjoy!

Recipe Notes

*If you don't have an oven proof skillet, you can use a casserole dish instead to bake your shepherd's pie - cook beef mixture in a skillet and then transfer mixture to casserole dish once done cooking; spread mashed potatoes over the top and bake as instructed.

Nutrition

Calories: 407kcal
Carbohydrates: 26g
Protein: 21g
Fat: 24g
Saturated Fat: 13g
Cholesterol: 77mg
Sodium: 127mg
Potassium: 978mg
Fiber: 3g
Sugar: 2g
Vitamin A: 2875IU
Vitamin C: 23.6mg
Calcium: 49mg
Iron: 3.9mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used To Make My Whole30 Paleo Shepherd’s Pie:

 

Want More Whole30 Dinner Recipes?  Try One of These!

Slow Cooker Meatballs and Marinara Sauce

Slow Cooker White Chicken Chili with White Sweet Potatoes

Crispy Paleo Chicken Cutlets

Salisbury Steak Meatballs

Easy Chili Stuffed Sweet Potatoes

Easy Pumpkin Beef Chili

Classic Meatloaf with Whole30 Ketchup

Walnut Crusted Turkey Cutlets with “Honey” Mustard

Note: This post contains affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. JoAnn says

    December 10, 2017 at 12:19 pm

    What would you use in place of coconut milk? I find all the paleo recipes where they say you won’t taste the coconut aren’t honesty reported. I always taste the coconut and find myself throwing out meal after meal which is just a waste of good food and money.

    Reply
    • Michele says

      December 10, 2017 at 1:40 pm

      Not really sure – my kids and husband didn’t taste the coconut in this but if you really can’t stand it, I’d go with unsweetened almond milk or heavy cream if you can have dairy.

      Reply
      • Leesa says

        January 1, 2018 at 12:27 pm

        Can I sub green beans instead of brussel sprouts? How much would you use?

        Reply
  2. Julia says

    December 10, 2017 at 8:04 pm

    5 stars
    This was super good! It’s now in my recipe binder. Only change I made was adding half a container of kite hill dairy-free cream cheese. Thank you for the recipe!

    Reply
    • Julia says

      December 10, 2017 at 8:04 pm

      To the mashed potatoes that is!

      Reply
  3. Lynn says

    December 11, 2017 at 1:33 am

    This isn’t dairy-free because it uses ghee.

    Reply
    • Joc says

      December 28, 2017 at 4:53 pm

      Ghee is dairy-free, because all the lactose and milk solids have been removed. All that remains are butter fats.

      Reply
      • carla says

        April 24, 2018 at 5:10 pm

        3 stars
        Not all ghee are free of milk solids. You have to get certified casein and whey free ghee for that.

        Reply
        • Nikki says

          March 6, 2020 at 10:24 am

          What do you suggest we use as a substitute for ghee. Would canola oil or earth balance vegan butter?

          Reply
      • Kate says

        June 5, 2020 at 2:10 am

        Love this dish, its one of my all time favourites for winter! I’ve used minced lamb instead of beef which is equally delicious. We even tried with minced chicken, but red meat is definitely tastier!

        Just as an aside, I agree with the comments that this isn’t dairy free due to the ghee, and the mis-labelling could be quite dangerous. I saw one comment that said ghee is dairy free as the milk solids have been removed, but my husband has a dairy allergy, and ghee would put him in hospital. I used olive oil or coconut oil instead.

        Reply
  4. Lisa says

    December 11, 2017 at 3:33 am

    Thank you for all your recipes! This sounds delicious!

    Reply
  5. Jessica says

    December 11, 2017 at 10:33 am

    I would love to know a sub for the coconut milk that works well in heat. My son is allergic to coconut and we are both allergic to dairy. I have used different brands of almond milk in recipes like this and when you heat the meal in the oven (for casseroles,etc) the almond milk seems to just fall apart chemically and make the dish watery. Got any suggestions? Thanks!

    Reply
    • Michele says

      December 11, 2017 at 2:00 pm

      I think since you’re mixing it in with the mashed potatoes that almond milk or another dairy free milk (like cashew) should work pretty well 🙂

      Reply
  6. Karly says

    December 11, 2017 at 2:37 pm

    You are a low carb angel. This looks SO good, and is something I’ve never even thought to try! Need to add this to my Keto lineup!

    Reply
    • carla says

      April 24, 2018 at 5:15 pm

      3 stars
      While this looks like a delicious recipe, it is not a keto diet recipe at all. Unless you sub the potato for cauliflower mash, use more butter and less meat. 1/8 of 2 1/2 lb of russet potatoes is not ketogenic. Be careful of recipes on line that claim to be keto (not this one since there is no claim it is Keto).

      Reply
      • Michele says

        April 28, 2018 at 11:52 pm

        Definitely not intended to be labeled as keto – just paleo + Whole30 🙂

        Reply
      • Danielle says

        October 10, 2018 at 3:47 pm

        That would be like saying this recipe is definitely not vegan. Nowhere did it say it was a keto recipe, so why bother pointing out the obvious?

        Reply
        • Serena says

          April 1, 2019 at 5:54 pm

          because someone said that she was going to add it to her list of keto recipes. so she was just telling her that it wasn’t a keto recipe!

          Reply
  7. Sharon says

    December 11, 2017 at 3:44 pm

    5 stars
    Made this for last night’s supper. My husband and I loved it. My mother took one bite and refused to eat it but then she complains about everything. I like it well enough to be happy to eat the leftovers and I used grass fed ground beef! This is not labeled as Keto and it is not due to the potatoes for those who think it is, but it is tasty!

    Reply
    • Michele says

      December 11, 2017 at 3:47 pm

      Correct, definitely not keto because of the potatoes! But Whole30 friendly and tasty – so happy you and your husband liked it 🙂

      Reply
  8. paula scott says

    December 11, 2017 at 4:15 pm

    Why do you need nutritional yeast? Can I leave that out?

    Reply
    • Michele says

      December 12, 2017 at 7:31 am

      It adds flavor but you can leave it out 🙂

      Reply
      • Erica Mobley says

        January 23, 2018 at 11:20 am

        Is there a substitute for nutritional yeast? Two stores have left me down and kids already excited about this option for dinner tonight.

        Reply
        • Michele says

          January 23, 2018 at 11:24 am

          There’s no substitute but you can leave it out without missing much at all, it just adds a bit of “cheesy” flavor to the potatoes 🙂

          Reply
      • Amy says

        March 10, 2018 at 2:19 pm

        Thank You! I have MTHFR and have to avoid nutritional yeast. Ironically, I don’t have any issues with grass-fed raw or goat/sheep milk dairy. 🙂

        Reply
        • Amy says

          March 10, 2018 at 2:22 pm

          If I wanted to just add some quality cheese, what kind and how much might you recommend? Look forward to making this for St Patrick’s Day! 🙂

          Reply
          • Michele says

            March 13, 2018 at 3:29 pm

            Maybe parmesan? That one is similar to the nutritional yeast!

        • rebecca says

          May 31, 2020 at 9:48 pm

          Just FYI about nutritional yeast, you can find non-fortified versions that don’t have added b vitamins if MTHFR is an issue.

          Reply
  9. Jennifer says

    December 12, 2017 at 1:09 am

    Made this tonight, yum! We do some dairy, so I used a little cream and Irish butter. I used mashed sweet potatoes. So good with the Brussels sprouts!

    Reply
    • Michele says

      December 12, 2017 at 7:31 am

      So happy you liked it!

      Reply
      • Rachel says

        December 31, 2017 at 4:50 am

        5 stars
        I lurrrrve shepherd’s pie. One secret ingredient that I have found that elevates the taste of the meat is to add some dijon mustard (usually ~1-2 tbsp). It doesn’t make it taste like mustard, just adds some extra oomph.

        This is definitely going on the to make list 🙂

        Reply
        • Michele says

          January 2, 2018 at 2:03 pm

          Great! Hope you enjoy!

          Reply
        • Rose says

          January 25, 2019 at 5:42 pm

          This was just what the filling needed! Thanks for the tip!

          Reply
    • Amy says

      March 10, 2018 at 2:26 pm

      Thank you for this comment! I was just inquiring how might use dairy in lieu of the nutritional yeast. 🙂

      Reply
  10. Suzanne says

    December 31, 2017 at 10:48 am

    We made this last night!! Absolutely delicious. I will definitely try more of your recipes.

    Reply
    • Michele says

      January 2, 2018 at 2:02 pm

      So happy you enjoyed it!

      Reply
  11. Dani says

    January 6, 2018 at 9:39 pm

    5 stars
    This is SO good!!! I used unsweetened almond milk instead of coconut milk, and it worked perfectly. This will definitely be added to the rotation. My husband loved it and he’s not even doing Whole30.

    Reply
    • Judy says

      January 7, 2018 at 3:59 pm

      5 stars
      Definitely want to try this…sounds delish! I’m allergic to tomato products and wondering if okay to leave out the tomato paste or substitute something else. Would love your thoughts, Michele. Many thanks…

      Reply
      • Michele says

        January 8, 2018 at 12:30 pm

        Yes you can sub with sweet potato puree and I think it would be great, maybe adjust seasonings a bit if you need to 🙂

        Reply
        • Judy says

          January 8, 2018 at 5:13 pm

          Thank You…will try soon and let you know if it worked…Judy

          Reply
  12. Kristen Van Buskirk says

    January 27, 2018 at 9:36 pm

    4 stars
    I made the Shepherd’s Pie tonight and it was very good. However, the time estimated to prep this meal is way off. I don’t know how many people realistically have some of these items prepped ahead of time. It would be helpful to have the complete prep time included. It took me closer to an hour to prep. It also took about 40 min. of actual cooking time to get it slightly browned on top.

    Reply
  13. Cindy says

    February 4, 2018 at 8:04 pm

    5 stars
    I deleted 7 other Shepherd Pie recipes out of my paprika app and kept this one. So flavorful!

    Reply
  14. Victoria says

    February 12, 2018 at 1:57 pm

    5 stars
    This recipe is amazing! Both my boyfriend and I love it. I will say, however, it did take a bit longer to make than the recipe suggests. I found it worth it though as I’m getting a week’s worth of lunches out of this meal! Thank you for another winner 🙂

    Reply
  15. Holly says

    February 19, 2018 at 10:14 pm

    5 stars
    This was a huge hug in my house! My 5 year old ate two bowls of it and repeatedly told me how good it was. He’s not a Brussels Sprouts fan, but he has no idea they were in here. My hubby and I very much enjoyed it too.

    Reply
    • Michele says

      February 20, 2018 at 3:25 pm

      Oh that’s amazing! Love when the little ones go for it!

      Reply
  16. Ann says

    February 23, 2018 at 9:05 pm

    5 stars
    Excellent! Followed the recipe pretty closely but used more tomato paste as my husband needs a lot of umami flavor in his meals. Subbed broccoli and cauliflower for the Brussels sprouts. Whole family was very happy with this, and none of them are even on Whole30 with me. Like some others have mentioned, it took me longer to make it happen than the estimated time in the recipe, but it was well worth it for the outstanding result. Thanks!

    Reply
  17. Jennifer says

    February 27, 2018 at 8:07 pm

    5 stars
    I loved this! I forgot the yeast (even though I bought it specifically for this recipe). This will be in the weekly rotation. I’m not Whole30 or Paleo but thought I’d try it with regular milk and butter and next time I’ll venture to coconut milk. My 2 toddlers and picky husband loved it as well.

    Reply
    • Michele says

      March 4, 2018 at 5:20 pm

      That’s great to hear! Funny about the yeast 🙂

      Reply
  18. Lee says

    April 6, 2018 at 5:07 pm

    5 stars
    I love this recipe. It’s great and lasts me a whole week for dinner.
    On the nutritional side, I’m wondering what’s the serving size for one person. I know it says serving size is 8. Calories is 407, is that for the whole meal or is it 407 calories per one serving size.

    Reply
    • Michele says

      April 7, 2018 at 10:26 am

      Per serving! Glad you enjoyed it 🙂

      Reply
  19. JC says

    May 2, 2018 at 10:44 am

    Can I substitute sweet potatoes vs russets?

    Reply
    • Michele says

      May 2, 2018 at 7:37 pm

      Yes that would work out fine 🙂

      Reply
  20. Leslie says

    May 8, 2018 at 11:30 pm

    5 stars
    Made this tonight and LOVED it!! Thank you for the wonderful recipe.

    Reply
  21. Renee says

    July 17, 2018 at 2:32 pm

    Is it possible to sub the white potatoes for purple potatoes or do you think the outcome would be too different?

    Reply
    • Renee says

      July 17, 2018 at 2:52 pm

      Also is t possible to sub sweet potatoes in place of russet?

      Reply
      • Michele says

        July 19, 2018 at 11:23 am

        Yes you can do that for sure 🙂

        Reply
    • Michele says

      July 19, 2018 at 11:23 am

      I think that would be fine 🙂

      Reply
  22. Becka says

    August 9, 2018 at 1:17 am

    Ghee isn’t dairy free. My daughter’s stomach Dr has that on the do not eat list because it comes from milk.

    Reply
  23. Jenny says

    August 20, 2018 at 8:22 pm

    Had this tonight – it was very good. My issue is with your calculation of prep time. It takes almost an hour to prep this, not 15 minutes. Don’t know how you came up with that time.

    Reply
  24. Amanda says

    August 22, 2018 at 8:16 pm

    If it contains ghee it most certainly is not dairy free for those with a dairy allergy.

    Reply
  25. Debbi says

    November 1, 2018 at 10:28 pm

    Ghee is dairy!

    Reply
  26. Renn Carroll says

    November 5, 2018 at 12:38 pm

    5 stars
    This was delicious! I preferred this recipe over my regular Shepard’s Pie that I make when not doing Whole30. My family all loved it. I used carrots and mushrooms instead of brussel sprouts only b/c not everyone here is a fan, but I think it would be really good with them.

    Reply
    • Michele says

      November 12, 2018 at 6:11 pm

      Sounds delicious and I’m thrilled you enjoyed it!

      Reply
  27. Maureen Walker says

    November 26, 2018 at 8:51 am

    4 stars
    This was wonderful and is going to be in my cold weather menu rotation. For those concerned about ghee being dairy, just sub with some other suitable fat. I used avocado oil instead of ghee, and it worked out fine. I agree with the others who mentioned the prep time was much more than indicated in the recipe, but so worth it. I doubled the recipe and froze half for another time (the beef mixture, not the mash on top…will prepare that fresh when I pull the second batch of beef mixture out of the freezer). Not sure how it will turn out from frozen, but hoping it will be fine.

    Reply
  28. Diana says

    December 29, 2018 at 10:46 pm

    5 stars
    This is so good! Highly recommend!

    Reply
  29. Lauren says

    January 5, 2019 at 8:50 pm

    5 stars
    This was so good! I added some compliant Dijon and coconut aminos to the beef mixture to give it a more savory flavor and it turned out great. Really helpful to have a heartier whole 30 meal to keep up with our workouts!

    Reply
  30. Karen says

    January 15, 2019 at 9:31 pm

    5 stars
    Love this recipe.

    We’ve subbed half the beef with Italian sausage for added flavor and kick. I’ve also omitted the nutritional yeast as I didn’t have any on hand.

    Cooks up great as leftovers for lunch at work; I enjoy watching my coworkers stare with envy as they eat their sad sandwiches and frozen meals. 🙂

    Reply
    • Amber says

      February 24, 2019 at 6:26 pm

      Doesn’t say when to add the broth or tomatoe paste very frustrating for someone who never made shepherds pie before and doesn’t know that’s the point of looking at a recipe

      Reply
      • Rebecca says

        August 2, 2019 at 7:52 pm

        5 stars
        Amber, it says in the body of the recipe to add the rest of the ingredients… (thyme, rosemary, broth and tomato paste.) Don’t get too frustrated. Even those of us who have been cooking for more than 50 years overlook things or get confused. The more you cook and bake, the easier it gets! 🙂

        Reply
  31. Paige says

    March 6, 2019 at 9:18 pm

    My husband and I loved this filling dish! We didn’t have a cast iron skillet and it still worked out great using the modified instructions. Thanks for a great recipe! We will definitely make this again in the future!

    Reply
  32. Sydney says

    March 8, 2019 at 11:45 am

    5 stars
    I CANNOT say enough good things about this recipe, or any of your recipes for that matter! This is hands down the BEST Sheperd’s Pie I have ever had… I love your blog and your recipes! Thank you so much for inspiring me in my kitchen! ?

    Reply
  33. Jacob York says

    March 9, 2019 at 6:46 pm

    Ghee is dairy

    Reply
    • Jacob says

      March 9, 2019 at 6:47 pm

      Ghee is dairy

      Reply
  34. Amanda says

    March 15, 2019 at 3:04 am

    This was soooo good! I’m on day 11 of the Whole 30 and was starting to get bored. This was the perfect thing to mix it Up! I added some chopped green pepper to the mix as well as smushed tomatoes. (I didn’t have any tomatoe puree) and it was perfect! Definitely making it again!

    Reply
  35. Kylie Harrington says

    March 16, 2019 at 4:00 pm

    5 stars
    Can you prep this a day ahead?

    Reply
  36. Melissa says

    April 10, 2019 at 6:30 pm

    5 stars
    So good! I substituted the beef for lamb and the coconut milk for cashew milk… it turned out great! Thanks for sharing!

    Reply
  37. Jessica says

    April 12, 2019 at 2:55 pm

    5 stars
    I love this recipe! My particular preference is to use asparagus in place of Brussels sprouts, but it is delicious either way. Do you have any ideas/tips about freezing this? I am wanting to make it for my sil who is having a baby, but didn’t know if there was any reasons why it wouldn’t freeze well. Thanks so much!

    Reply
  38. Joseph says

    May 5, 2019 at 7:18 pm

    This isn’t dairy free. It’s got ghee in it.

    Reply
  39. Lizzie says

    May 12, 2019 at 5:26 pm

    This was so delicious!! Thank you for sharing this recipe. I will definitely make this again! I am doing Whole30 and I am so happy to find the perfect recipe that my husband would enjoy too. (He’s not on Whole30)

    Reply
  40. Cristin says

    June 11, 2019 at 4:19 pm

    What size casserole dish do you recommend? Thanks!

    Reply
  41. Victoria says

    August 12, 2019 at 3:08 am

    5 stars
    So delicious, we have our nearly 2 year old son on an elimination diet from eggs, milk, wheat, soy, peanuts, cod and citrus for his eczema and this recipe was not only perfect for his requirements but it was also delicious – he ate the whole thing! I grated the carrots and addded chopped spinach instead of Brussel sprouts

    Reply
  42. Brittany says

    September 22, 2019 at 8:31 pm

    There’s bone broth listed in ingredients but not used in the instructions…what is it for and when do you use it?

    Reply
  43. Leslie Jacob says

    October 22, 2019 at 9:05 am

    How can this be Paleo with Russet Potatoes?

    Reply
  44. Candice says

    October 28, 2019 at 11:59 am

    My kids have been all about pot pie lately. I like this better with the potatoes instead of crust. Also love the addition of brussel sprouts. Life is crazy so I tend to resort to mixed frozen veggies but I will be adding brussel sprouts to the mix.

    Reply
  45. Adrienne says

    October 31, 2019 at 2:27 pm

    We loved this recipe! Here’s some of the modifications I made which were deliciously successful in case anyone else needs them:
    -Used a 9×13″ glass casserole dish
    -Used 50% beef, 50% venison
    -Added 2 TBSP of dijon mustard to the meat mixture
    -Added about 2 cups of beef broth instead of 3/4 cup.
    -Used Almond Milk instead of coconut milk for the potatoes

    I agree with other reviewers that this took 2 hours to make end to end. A 9×13″ casserole dish made a total of 6 decent size dinner servings (it lasted us 3 nights).

    At first I was nervous about the brussel sprouts, but we chopped them up and by the time they were sauteed and mixed in, we couldn’t even tell there were brussels in the dish! It was delicious.

    The dijon mustard really does add that extra “oomph” and I would highly recommend this. It doesn’t taste like mustard, just adds a delicious umami flavor.

    I originally added the 3/4 cup of beef broth, but it didn’t look very “sauce” like as the recipe instructions alluded to. Knowing that it would be going into the oven and that other reviewers said theirs came out a little dry, I kept added a little more broth into the beef mixture while on the stove until it looked wet/moist, but not drowning. It ended up being about 2 cups total. Ours came our amazing, not dry at all. Exactly what Shepherd’s pie should be.

    Almond Milk in the potatoes worked great. There wasn’t any extra flavor, it just helped with creaminess.

    Reply
  46. Adrienne says

    October 31, 2019 at 2:29 pm

    5 stars
    Comments left above, but forgot to rate! 5 stars with the modifications we made.

    Reply
  47. Eileen Wineinger says

    November 17, 2019 at 11:41 pm

    This is the third time I’ve made this recipe. My husband and I love it! I did make a few substitutions. Cauliflower rice to blend up like potatoes, ketchup because we didn’t have tomatoes paste, and half butter half ghee. I also used celery instead of brussel sprouts, but a little less than the recipe called for. I added extra carrots. This recipe is flexible and really hearty. I am wondering if I can make it ahead, freeze it and then bake it to serve? Will the potatoes or cauliflower get watery?

    Reply
  48. Tina says

    November 22, 2019 at 12:19 pm

    Has anyone tried to make this with a pie dough base? I found a really great multi use gluten free pie dough recipe and would love to try it but Im nervous!

    Reply
  49. Daniel says

    December 15, 2019 at 3:21 pm

    5 stars
    Best shephards pie ive ever had. Gilling was very rich.

    Reply
  50. Samantha says

    December 27, 2019 at 5:14 pm

    Ghee is not dairy free for someone with a dairy allergy. This recipe could be easily modified to become dairy free but as written is not. Please be careful with labeling. Still looks yummy though!

    Reply
  51. Karen says

    December 27, 2019 at 6:14 pm

    Can you freeze this recipe?

    Reply
  52. Priscilla says

    December 28, 2019 at 10:52 pm

    5 stars
    Amazing recipe! It was a hit for my whole family – husband and daughters. We devoured half of it for dinner – soooo good. Thank you for this amazing recipe!

    Reply
  53. Emily says

    January 9, 2020 at 10:17 pm

    5 stars
    So delicious and great to have on hand. This recipe helps so much for staying on track with my health goals. I make it just for myself and freeze it for easy lunches/dinners. Thank you Michelle for creating this recipe!❤️

    Reply
    • Emily says

      January 9, 2020 at 10:18 pm

      So delicious and great to have on hand. This recipe helps so much for staying on track with my health goals. I make it just for myself and freeze it for easy lunches/dinners. Thank you Michelle for creating this recipe!❤️

      Reply
  54. Jo Lee says

    January 28, 2020 at 9:42 pm

    Delicious! I will be making this again. I sprinkled smoked paprika on top.

    Reply
  55. Polly says

    February 7, 2020 at 9:37 pm

    5 stars
    This is delicious! I started my Whole30 on January 12 and have made this three times in the past 3 weeks, it is that good! Perfect comfort food for a Midwest winter. I’ve made it both in our Lodge skillet and in ramekins so I could take an individual portion to work for lunch. I love your website and look forward to trying many of your recipes!?

    Reply
  56. Julie says

    March 1, 2020 at 9:10 pm

    5 stars
    Delicious! Thanks for making whole 30 a tasty change:) I used OreIda steam and mash potatoes with the new country crock Dairy free plant butter and nut pods original creamer for the potatoes. It was quick and easy!

    Reply
  57. Potatoes arent paleo says

    March 2, 2020 at 1:40 pm

    -White Potatoes weren’t eaten until the Agricultural Revolution.
    – White potatoes aren’t paleo because they have a high glycemic index.
    -White Potatoes aren’t Paleo because they contain glycoalkaloids.
    -White Potatoes aren’t paleo because they are consumed in highly processed forms like french fries and potato chips.
    – White Potatoes aren’t Paleo because they are Nightshades.
    -White Potatoes aren’t Paleo because they are a high-carbohydrate food.

    Reply
  58. Heather says

    March 4, 2020 at 10:32 pm

    5 stars
    This is a weekly favorite!!! So delicious! Thank you 🙂

    Reply
  59. Cathy W says

    March 11, 2020 at 12:24 am

    5 stars
    This was super yummy! Whole 30 comfort!
    I modified it a bit, but used the recipe as a base. Used ground lamb instead of beef, sweet potatoes instead of white, added quartered cremni mushrooms.
    I read the previous reviews and also added dijon.

    Waaay better than the Whole 30 recipe in one of her cookbooks. Will definitely make again.

    Reply
  60. ali says

    March 27, 2020 at 9:12 pm

    you can add some brown mustard- I use spicy brown, and it takes the coconut flavor out. I use it in all recipes that I don’t want a coconut flavor in. Ratio is about 1tbsp mustard to 1c coconut milk- play with it to taste. Just mix them together before you add to a recipe

    Reply
  61. Kelly Que says

    April 5, 2020 at 7:43 pm

    This recipe is amazingly delicious! I rarely ever lead comments but this one deserves a rave review!!!! Mu husband won’t eat brussel sprouts so I used half a head of cabbage, shredded instead. I was a little hesitant of using coconut milk to make mashed potatoes but you couldn’t taste the coconut at all.

    Reply
  62. Ashley Brooks says

    May 1, 2020 at 9:58 pm

    5 stars
    I’ve been on the hunt for tasty dairy and soy free recipes while I’m breastfeeding my little one who is intolerant. THIS is the most satisfying thing I’ve made thus far. I didn’t even miss the dairy! I added extra onion and garlic powder to the mashed potatoes to ensure there was no lingering coconut taste and it was a success! Thank you for giving this momma a very satisfying quarantine comfort meal! I am incredibly grateful for a well thought out and delicious recipe!

    Reply
  63. Charlene Dunn says

    May 28, 2020 at 8:44 pm

    Amazing! It wont let me select a star rating, but 5 stars! I made this and it turned out great! thank you for sharing

    Reply
  64. Betsy Alles says

    July 18, 2020 at 8:35 pm

    5 stars
    Just made this tonight. Happened to have some sweet potato so made it with a combination of potato and sweet potato…more of a sweet/savory twist. We loved every bite!

    Reply
  65. Carly says

    August 8, 2020 at 2:17 am

    Shepherds pie is actually lamb, not beef (like the shepherds taking care of the sheep.) This recipe is actually cottage pie 🙂 either way I will be trying the paleo version 🙂

    Reply
  66. Liana says

    October 8, 2020 at 4:38 am

    5 stars
    Best. Recipe. Ever. I’m a teen and I offered to make dinner for my family tonight and let me tell you they were impressed. Paired it with a nice salad and this was the best dish I have ever made. I will definitely make this many more times and checkout your other recipes. Thanks!!

    Reply
  67. Laurie says

    October 18, 2020 at 9:42 pm

    5 stars
    Loved it!!! Used broccoli in place of brustle spouts, used whole can of chicken broth, other than that followed it to a T. Will recommend and make again.

    Reply
  68. Terri Z says

    November 11, 2020 at 7:34 pm

    This is Delish – Awesome Tweaks from the traditional!
    I made some Mods as well…
    Added 2 Cups Broth
    Added 3 Stalks of Celery
    Used a Huge Onion & 3 Cloves of Garlic
    I used 1 Acorn Squash in addition to… I didn’t have all the
    potatoes.
    Added 1 white potato – left it lumpy for texture – yum
    Kept it kosher – no Ghee, used olive oil & coconut oil.

    I printed it..its a saver!!!
    Thanks Michelle

    Reply
  69. Chelsea says

    November 16, 2020 at 10:58 pm

    5 stars
    This is so amazing! I made it with carrots and peas and we loved it! My husband wanted to eat the whole pan! He said it was just as good as the shepherds pie we had in Vegas at an Irish restaurant!

    Reply
  70. Valerie Crowell says

    November 20, 2020 at 10:52 pm

    5 stars
    I just made this. Stupid good! I didn’t use coconut milk in the mashed potatoes, I just added a touch of chicken broth and they were absolutely fine. More importantly, I would argue this is the best Shepherd’s pie I have ever made.

    Reply
  71. Robin K Miller says

    November 29, 2020 at 3:09 pm

    Best Shepherds Pie I have ever eaten in my life. Used our left over mashed potatoes from Thanksgiving (same as how you make them) and used fresh green beans (didn’t have Brussels sprouts). Absolutely delicious. Thank you!!!

    Reply
  72. Nicole says

    December 28, 2020 at 10:13 pm

    Coat in what when it comes to Brussels and carrots?

    Reply
  73. Sarah Kaven says

    December 30, 2020 at 1:08 pm

    I have to say that first off I love your page!!! I have made so many of your recipes. They are so so good. I am about to make this recipe tonight. I love the idea of adding the Brussel sprouts into it. Never thought about that. Can’t wait to try it.

    Thank you for taking the time to post and share all of these wonderful recipes.

    Sarah :}

    Reply
  74. Brenna says

    January 14, 2021 at 12:13 pm

    5 stars
    This was so yummy! We didn’t make any changes and my husband was pleasantly surprised he didn’t want to put hot sauce on it. The nutritional yeast in the mashed potatoes was very good! Our one year old gobbled it all up 🙂

    Reply
  75. Grier says

    February 2, 2021 at 8:42 pm

    5 stars
    What’s a serving size? Just trying to figure out macros on this!really really good!!!

    Reply
  76. Iane says

    February 5, 2021 at 10:57 am

    5 stars
    Made this for day 4 of Whole30 and it was absolutely perfect – finding such a yummy recipe gave us the encouragement we were needing to keep going! Did take quite a bit of prep time but definitely worth it and was an excuse for my husband and I to double team in the kitchen 🙂 Thanks so much! Xxx

    Reply
  77. Lori Asplund says

    February 8, 2021 at 12:10 am

    5 stars
    Delicious. My kids loved it as well. The only thing I would have done differently is add more veggies.

    Reply
  78. Katrina says

    February 11, 2021 at 10:45 pm

    5 stars
    This is the yummiest shepherds pie we have ever eaten!!! I made it with chicken mince….so good!!

    Reply
  79. Kara says

    March 1, 2021 at 1:22 pm

    5 stars
    Made this last week for lunches and it was so good, I’m making it again tonight! I subbed greens beans in for the Brussels and added some mushrooms as well, but otherwise followed the recipe as written and it was delicious! I didn’t think my husband would be as excited bc he loves mashed potatoes, but he is a purist when it comes to them and is always skeptical when I make substitutions for butter or milk. He loved it as much as I did! Thanks for the new dinner rotation =)

    Reply
  80. Lindsi says

    March 14, 2021 at 1:18 pm

    I love this meal! Thank you for sharing:) I’m curious, do you think this would freeze well before cooking?

    Reply
  81. Stephanie says

    April 13, 2021 at 11:56 pm

    5 stars
    This was SO. SO. SO. good. The entire family loved it!

    Reply

Trackbacks

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Who’s up for one-bowl paleo breadsticks this wee Who’s up for one-bowl paleo breadsticks this weekend? These easy Italian breadsticks are loaded with flavor, Italian herbs and garlic, and have the perfect chewy texture.
They’re great when you’re craving bread but want to keep things clean!  Gluten-free, grain free, dairy free and perfect for dipping 🍕link to the recipe is in my bio 😄https://www.paleorunningmomma.com/paleo-breadsticks-one-bowl-gluten-free-dairy-free/
#paleobaking #healthybaking #paleobread
Happy Valentine’s Day 💕🍫aka an excuse to h Happy Valentine’s Day 💕🍫aka an excuse to have chocolate all month long and not mad about it!I present you with the best paleo chocolate cake with chocolate “buttercream” frosting!  A reader favorite and the only blog recipe that also made it to my cookbook - Paleo Baking at Home.  Link to the recipe is in my bio so go make this ASAP (or save for a needed chocolate fix 🍫) P.S. if you haven’t preordered my book yet (releasing March 10!) the link is also in my bio or just search on amazon!
https://www.paleorunningmomma.com/paleo-chocolate-cake-chocolate-buttercream/
#paleobaking #paleobakingathome #chocolatecake #paleotreats
Counting down to Valentine’s Day with more choco Counting down to Valentine’s Day with more chocolate 🍫 and we’re making donuts today!  Double chocolate frosted paleo donuts that also happen to be nut free 💕and can be made in a muffin pan too 😄 gluten free, dairy free, kid approved and so fun! Link to the recipe is in my bio ❤️ https://www.paleorunningmomma.com/chocolate-donuts-gf-paleo/
#donuts #chocolate #paleotreats #chocolatedonuts #paleobaking #healthybaking
Brand new on the blog today - chocolate covered ch Brand new on the blog today - chocolate covered cherry fudge brownies 🍫💕 I made these egg free, vegan and paleo and DANG did they rock my world last week. Planning to make them again for Valentine’s Day because hello chocolate heaven magic!  Chocolate covered cherries were my favorite as a kid and the fudgy brownies speak for themselves. Link to the recipe is in my bio 😍https://www.paleorunningmomma.com/chocolate-covered-cherry-fudge-brownies-paleo-vegan/#paleobaking #chocolate #vegan #veganrecipes #vegandesserts
Totally guilty of chocolate AND cheesecake spammin Totally guilty of chocolate AND cheesecake spamming you this week 💕 for Valentine’s Day 💕 and today it’s a paleo + vegan espresso chocolate chip cheesecake!This creamy rich cheesecake has a chocolate cookie crust topped with a cashew based espresso chocolate chip cheesecake layer.  Dairy-free, gluten-free, egg free, refined sugar free. Link to the recipe is in my bio ☕️🍫 https://www.paleorunningmomma.com/espresso-chocolate-chip-cheesecake-paleo-vegan/
#vegandesserts #vegancheesecake #veganrecipes #veganbaking
Every time I make vegan cheesecake I’m amazed th Every time I make vegan cheesecake I’m amazed that it’s possible to make “cheesecake” so legit without any dairy!  Today’s chocolate raspberry mini cheesecakes are no exception - soooo good!These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer.  Top them with a chocolate drizzle and you’re good to go for Valentine’s Day!  Gluten free, no bake, dairy free, egg free, vegan.  Link to the recipe is in my profile 💕🍫 https://www.paleorunningmomma.com/chocolate-raspberry-mini-vegan-cheesecakes-no-bake/#vegancheesecake #vegandesserts #paleovegan #paleotreats #chocolate
Happy Monday!! I have a new IG-only recipe for you Happy Monday!! I have a new IG-only recipe for you today that couldn’t be more perfect for a Monday morning (especially to kick off Valentine’s Day week 💕💕) a yummy Paleo Mocha Latte! ☕️🍫 #ADI added some @ancientnutrition collagen for more protein too. I used the plain version but you can go double-chocolate with their chocolate flavored collagen!I add their collagen protein to my coffee daily for the bonus skin and joint benefits plus extra protein 👍Here’s the recipe for the best paleo mocha latte!
Makes 2 servings
10 oz strong brewed coffee, hot (or espresso, if preferred)
1 cup almond milk, or nut pods creamer, heated in the microwave or a saucepan
2 Tbsp raw cacao powder
2 Tbsp maple sugar (or coconut sugar)
2 scoops Ancient Nutrition Multi Collagen Protein (use the chocolate flavor for double chocolate!)
1 1/2 tsp pure vanilla extract optional
Extra cacao powder or shaved dark chocolate for garnishAdd the prepared coffee or espresso, the milk or creamer, cacao powder, maple sugar, collagen, and vanilla to a blender and blend until all is dissolved, then continue to blend until frothy.  Divide between 2 cups and garnish with extra cacao powder or shaved chocolate if desired.  Enjoy!
New today!! These double chocolate muffins are inf New today!! These double chocolate muffins are infused with lots of orange flavor, drizzled with an orange glaze and of course loaded with tons of rich dark chocolate!
Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly.  Great for snacks, breakfast and brunch!  Link to the recipe is in my profile 😄https://www.paleorunningmomma.com/double-chocolate-orange-muffins-paleo/
#paleobaking #chocolate #paleotreats
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