Whole30-Inspired Shepherd’s Pie

Dinner, Sausages
Whole30-Inspired Shepherd’s Pie
Prep Time

25 min

Cook Time

45 min



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Organic Sweet Italian Chicken Sausage Product Packaging Purchase from True Story


  • 3 links True Story Sweet Italian Chicken Sausage
  • 1 cup pearl onions, frozen
  • 4 carrots, diced
  • ½ cup frozen peas
  • 1 garlic clove, minced
  • 2 tbsp tomato paste
  • 1 tbsp Italian seasoning
  • 1 head cauliflower, washed and cut into florets
  • 4 cups chicken broth + 2 tbsp separated
  • 2 tbsp butter (or ghee for Whole30)
  • 3 tsp salt, separated
  • 1 tsp pepper
  • Fresh Parsley, chopped


  1. Preheat oven to 350.
  2. In a large saucepan, add a dash of olive oil then add onion and carrots. Sauté vegetables for about 5 minutes then add garlic and peas.
  3. Slice the sausage into coins then add to the saucepan with the vegetables. Cook another 5 minutes on medium/low heat.
  4. Stir in tomato paste and two tablespoons chicken broth. Cook until all the liquid is evaporated. Add 1 tsp salt, and Italian seasoning. Add filling to your baking dishes. Set aside.
  5. Boil chicken broth and add cauliflower adding water if needed to cover completely. Boil until soft.
  6. Using a slotted spoon remove cauliflower and add to a food processor, reserving some of the broth. Add butter/ghee and the rest of the salt and pepper. Pulse until smooth adding a little broth at a time to create a mashed potato like consistency.
  7. Add this to the top of each filling. Bake at 350F for 20 minutes.
  8. Remove from heat and garnish with green parsley. Serve hot.

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