Paleo Shepherd’s Pie

Paleo Shepherd’s Pie
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Paleo Shepherd’s Pie

Servings 4

Total Time: 60 minutes

Cook Time: 60 minutes

Nutrition Information

calories 333

carbohydrate 21g

protein 49g

fat 8g


  • 3 medium parsnip(s) peeled and grated, about 3/4 lb for 4 servings
  • 1 tablespoon(s) olive oil
  • 1 teaspoon(s) onion salt
  • 1 slice(s) bacon
  • 11/2 medium zucchini sliced, about 1/2 lb for 4 servings
  • 1/4 pound(s) mushrooms, white button, cremini or shitaake sliced
  • 1 medium celery stalk(s) diced
  • 1 tablespoon(s) coconut oil or ghee
  • 1/2 medium onion(s), red finely diced
  • 11/4 pound(s) turkey, ground
  • 2 medium onion(s), green sliced
  • 1 tablespoon(s) Italian seasoning
  • 1 teaspoon(s) celery salt
  • 1/2 teaspoon(s) black pepper freshly ground
  • 8 large egg white(s) divided
  • 1/2 cup(s) parsley, fresh chopped


  1. Preheat oven to 450 F.
  2. Peel parsnips and grate with a cheese grater. Mix with onion salt and olive oil, and set aside.
  3. Cook bacon slice in a large saute pan over medium heat. Save bacon fat and leave it in the pan. Cool bacon slice, crumble, and set aside.
  4. Add zucchini, mushrooms, and celery to the pan with the bacon fat and saute until slightly softened.
  5. Heat a separate pan over medium-high heat, and add coconut oil when hot. Add onions, ground turkey, Italian seasoning, celery salt and black pepper to taste. Saute until turkey is fully cooked.
  6. Combine meat and vegetables in one pan and mix thoroughly. Let cool 5 minutes.
  7. Combine 4 egg whites with parsley and stir into the meat and vegetable mixture.
  8. Combine the other 4 egg whites with parsnips.
  9. Coat an 8x8 baking dish with olive oil.
  10. Add meat and vegetable mixture, cover with parsnip mixture and top with crumbled bacon.
  11. Bake for about 25 minutes or until the top begins to brown.

This recipe inspired in part or in whole from here