Name: Paleo Shepherd's Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: For the Sweet Potato Topping:; 2.5 lbs sweet potatoes, peeled and chopped; 1/2 cup full-fat canned coconut milk; 2 tbsp ghee or avocado oil; Salt and black pepper to taste; For the Meat Filling:; 1 tbsp ghee or avocado oil; 1.5 lbs grass-fed ground beef or lamb (80/20 fat content); 1 large onion, chopped; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 tbsp fresh thyme leaves, chopped; 1 tsp fresh rosemary, chopped; 1 bay leaf; 1.5 cups beef bone broth; 2 tbsp coconut aminos; 1 tbsp tapioca flour or arrowroot powder; 2 tbsp cold water; 1 cup frozen peas (optional, omit for Whole30); 1 cup frozen green beans (optional, omit for Whole30); Salt and black pepper to taste

Description

Indulge in this comforting and hearty paleo shepherd’s pie, featuring a savory ground meat and vegetable filling topped with a creamy, naturally sweet potato mash. It’s a wholesome, gluten-free, and dairy-free classic perfect for any night of the week.

Ingredients

For the Sweet Potato Topping:
2.5 lbs sweet potatoes, peeled and chopped
1/2 cup full-fat canned coconut milk
2 tbsp ghee or avocado oil
Salt and black pepper to taste
For the Meat Filling:
1 tbsp ghee or avocado oil
1.5 lbs grass-fed ground beef or lamb (80/20 fat content)
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 tbsp fresh thyme leaves, chopped
1 tsp fresh rosemary, chopped
1 bay leaf
1.5 cups beef bone broth
2 tbsp coconut aminos
1 tbsp tapioca flour or arrowroot powder
2 tbsp cold water
1 cup frozen peas (optional, omit for Whole30)
1 cup frozen green beans (optional, omit for Whole30)
Salt and black pepper to taste

Instructions

1. Prepare Sweet Potato Topping: Peel and chop sweet potatoes. Boil in salted water until fork-tender (15-20 mins). Drain well. Mash with coconut milk, ghee, salt, and pepper until smooth. Set aside.
2. Cook Meat Filling: Heat ghee in an oven-safe skillet over medium-high heat. Brown ground meat, breaking it up. Drain excess fat. Add onion, carrots, and celery; sauté 5-7 mins until soft. Stir in garlic, thyme, and rosemary; cook 1 min. Add broth, bay leaf, and coconut aminos. Simmer 10-15 mins.
3. Thicken Filling: Whisk tapioca flour with 2 tbsp cold water to form a slurry. Stir into simmering meat mixture; cook until thickened. Remove bay leaf. Stir in peas and green beans (if using); cook 2-3 mins. Season to taste.
4. Assemble Pie: Preheat oven to 375°F (190°C). Pour meat filling into the skillet/baking dish. Evenly spread sweet potato topping over the meat.
5. Bake: Bake for 25-30 minutes, until bubbly and topping is lightly golden. For extra browning, broil for 2-3 minutes (watch carefully). Let rest 5-10 minutes before serving.

Prep Time: 30 mins
Cook Time: 45 mins