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Comfort Food Friday: How to make shepherd's pie with this Whole30 recipe

Chef Josh Ingraham of Go Buddha shows us his favorite Whole30 recipe.

CLEVELAND — As we stay home more in 2021, the temptation to eat out, or eat unhealthy, is real! That's why Comfort Food Fridays on GO! will share easy recipes to make at home that save money and satisfy your winter cravings.

This week, Chef Josh Ingraham with Go Buddha Meals shows us an easy Whole30 shepherd's pie. Whole30 is a 30-day clean-eating plan designed to revamp your eating habits by cutting out certain foods.

Here is the recipe and for shepherd's pie:

For the Filling 

1 ½ lbs. grass-fed ground beef  

1 onion, diced  

2 large carrots, diced  

3 stalks celery, diced  

2 cloves garlic, minced  

6 oz. green beans, blanched and bias cut  

1 tablespoon tomato paste  

¼ teaspoon fresh thyme  

½ teaspoon paprika  

¾ cup to 1 cup Kettle + Fire beef bone broth  

Pinch of red pepper flakes  

Salt and pepper TT 

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For the Mashed potatoes 

3 large russet potatoes peeled and cubed  

Cold water as needed  

1 cup almond milk  

1 clove garlic, minced  

Salt and pepper as needed 

2 tablespoons clarified butter  

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1. Preheat oven to 400 degrees  

2. Heat a sauté pan over medium-high heat. Add the ground beef and cook 3-4 minutes until fat has begun to render and the beef is starting to brown. If needed, drain excess fat.  

3. Add the onions, celery and carrots. Season with salt, pepper, paprika, thyme and red pepper flakes. Cook 4-5 minutes until the vegetables are soft and the beef is completely browned. Add the tomato paste, distributing throughout the pan.  

4. Reduce the heat to medium, add the garlic and cook until fragrant (about 45  seconds). Add the green beans and ¼ cup of the stock, stir to combine. Taste  and adjust seasonings as needed.  

5. Begin to cook the potatoes. Add the potatoes to a large pot and cover with  cold water by 2". Add a generous pinch of salt and boil for 10-12 minutes  until the potatoes are fork tender. As the potatoes are cooking, add the oat  milk, garlic, clarified butter, to a small sauce pan. Heat until the butter has  melted and it is hot to the touch.

6. Drain the potatoes and return to the pot. Mash the potatoes while slowing  adding the oat milk. Mash until desired consistency achieved.  

7. When ready to assemble, transfer the filling to a 9x9 baking dish or 12”  round dish. Spoon over the mashed potatoes and spread evenly, smoothing  the top with the back of a spatula or spoon. If desired, use a fork to create a swirl pattern in the potatoes. Dot with more butter (if desired) and bake 30 minutes then broil for 5 minutes until the potatoes are golden brown.


You can get this recipe and similar ones from local products sold through Cleveland Central Kitchen. Check them out, here.


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