Shepards Pie Demo
Recipes, Video

Shepherd’s Pie Cooking Demo

Why on earth is this dish SO GOOD? Well, that’s like asking why the sky is blue, or why do birds sing. They just do, and the goodness of Shepherd’s Pie just is.

I make this dish with a Sarah Twist and I hope you cook along with me and I hope more than anything else that your family enjoys this Shepherd’s Pie as much as mine because food really does bring people together. Now go get cookin’!

Below is the full recipe but for all the tips and tricks as to how to make this Shepherd’s Pie – “Holy Freakin’ Guacamole Good”– you must watch the video.

Finally, please help a girl out by sharing this post!


*** When I’m adding the heavy cream to the pie filling, I say that you can substitute with coconut oil if you want this to be dairy free. I should have said “coconut MILK!”
The all purpose seasoning that I use is from Simply Organic and has black pepper, garlic, parsley, celery seed, tomato powder, basil, thyme, oregano, sage, and coriander. ***


Shepherd’s Pie

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Author Sarah Fragoso


  • ***Pie Filling***
  • 2 lbs ground beef or 1 lb lamb and 1 lb ground beef
  • 1 small yellow onion finally chopped
  • 1 tablespoon butter ghee, or coconut oil
  • 2 cloves garlic minced
  • 5 white mushrooms chopped
  • 3 carrots chopped
  • 1 cup green peas frozen
  • 1 tablespoon all purpose seasoning
  • 1 tablespoon French thyme
  • 1 tablespoon paprika
  • ¼ teaspoon cayenne or more if you want more kick
  • ½ - 1 teaspoon black pepper
  • ½ cup fresh parsley finely chopped
  • ¼ cup Worcestershire sauce
  • Sea salt to taste
  • 1 cup Beef Bone Broth
  • 2 tablespoons Kuzu Starch for a thickener If you have a cup of liquid in your pan, start with 1 tablespoon Kuzu starch mixed with 2 tablespoons cold water – I ended up needing to double this to achieve the correct thickness so I used 2 tablespoon Kuzu mixed with 4 tablespoons cold water before adding to the filling.
  • 4 tablespoons cold water
  • 3-4 tablespoons heavy cream or coconut milk in the demo I accidentally say coconut oil when I use this in the meat but I meant to say coconut milk!!
  • ***Top of Shepherd’s Pie***
  • 4 medium sized russet potatoes peeled and diced
  • 2-3 tablespoons butter or ghee
  • 3-4 tablespoons heavy cream or coconut milk
  • 1 egg whisked


  1. Preheat oven to 350.
  2. Place the diced potatoes in a large soup pot, sprinkle with a little sea salt, and cover with cold water.
  3. Bring to a boil over high heat, turn down to medium or medium low and simmer for 20-25 minutes or until the potatoes are very tender.
  4. While the potatoes are cooking, you can start on your filling!
  5. In a large skillet melt the tablespoon of butter over medium heat and add the onions and the ground beef/lamb and cook until browned.
  6. Add the garlic, mushrooms, and carrots and mix well.
  7. Add the dry spices, fresh parsley, Worcestershire sauce, and beef bone broth and bring to a simmer over medium-to-medium high heat.
  8. Let the filling simmer until the carrots are tender, add the heavy cream and mix well.
  9. Mix 2 tablespoons of the Kuzu Starch with 4 tablespoons of cold water until dissolved add this to the filling and stir until the filling becomes thick.
  10. Add the peas, stir, and let simmer just until the peas are warm, turn off the heat and set aside.
  11. Taste the filling and season to taste with sea salt.
  12. Now finish the top or the “crust” of your pie.
  13. Strain the potatoes and add the cooked potatoes back to the pot.
  14. Add the butter and cream to the potatoes and mash or whisk together until smooth.
  15. Season the potatoes to taste with sea salt and set aside.
  16. In a large glass or ceramic baking dish, evenly spread the filling into the dish.
  17. Scoop the mashed potatoes on top of the meat and gently spread over the filling.
  18. Using a pastry brush, brush the top of your potatoes with the egg.
  19. Cover tightly with foil and bake for 15 minutes. Remove the foil and bake for an additional 15 minutes or until the top of your pie is golden brown.
  20. Serve immediately and enjoy!


Sarah Fragoso

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

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  1. Kristen Schroeder says:

    Love your cooking videos!! Please keep them coming. You have such a cute personality and it if fun to watch. Where can you find the Kuzu starch? Thanks

    1. Thank you so much Kristen! 🙂 You can find the Kuzu Strach at most health food stores but you can also order if from Amazon or Tropical Traditions!

  2. AWESOME stuff!! Totally trying & totally sharing 🙂
    Thank you!!

    1. Thank you so much Jen! I hope you enjoy it!

  3. Aimee says:

    Such a great video! Looking forward to making this for my family. It looks soooo yummy. AND, I am SO happy to find a healthy recipe using cream & potatoes! 2 things that my family loves & tolerates very well! Thank you!

    1. Thank you so much Aimee, I hope you and your family enjoy the recipe!

  4. Love the video. What brand and where do you buy your sea salt in a bag?

    1. Thank you KJ! The brand of salt I use is by Natural Health International and it’s called The Original Himalayan Crystal Salt and I order it here from Tropical Traditions:

  5. Clarica Baum says:

    Hi I just wanted to say that I have been cooking for my husband for 27 years and I have tried several Shephards Pie recipes because it is one of my favorite meals, and he has not ever liked one of them. Until last night that is! He actually had seconds and said I better save the recipe !!

    1. Thanks so great to hear Clarica! Thank you so much! 🙂

  6. Andrea says:

    Hi Sarah! I was wondering what all purpose seasoning you use? Thanks!

    1. I use the all purpose seasoning from Simply Organic! 🙂

  7. Tracy says:

    I love your video Sarah! So much great detail. I wanted to mention for this recipe specificly I did not have fresh thyme since the heat from the summer killed it in my garden so I used some ground thyme from my cupboard. I figured 1/2 t would be good. Wow was I wrong! Way to much, 1/4 t would have been fine. If I don’t have any fresh thyme next time, I’ll just leave it out since it’s hard to find a good ground or dried thyme. Any suggestions? I’m excited to try this again! Such a great recipe for the whole family!

    1. Hi Tracy! If you can’t find any fresh thyme, just omitting it would not really change the flavor profile all that much! I do like the dried thyme from Simply Organic, not sure if you can find that brand near you but I know you can also order it online, but probably not worth it just for this recipe – it will be delicious without it also! Enjoy!

  8. Dora says:

    This recipe is great. It has become one of our favourites and my mother in law and a good friend both love making it :). So, thank you.

    1. So glad to hear you are enjoying this recipe! Thank you so much! 🙂

  9. Rodney L. says:

    Hey, Sarah….just found your site and love it!! Great recipes and great non-food content. Quick question – I thought you were primarily Paleo, but when I saw this recipe with Russet potatoes as an ingredient, I’m confused. What is your official mission around the food? Thanks…..

    1. Hi Rodney! I recently changed the URL of my blog from Everyday Paleo to Sarah Fragoso – so that I could blog about anything and everything – and here’s a couple of links explaining my food philosophy and also why I made the changes that I did. Hope that helps clear things up! Glad you love the site, thank you so much!

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