sweet potato shepherds pie, paleo sweet potato shepherds pie recipeThis Sweet Potato Shepherd’s Pie is a healthier version of the traditional English shepherd’s pie (or “cottage pie”) made with mashed potatoes. It’s definitely comfort food, which is welcome when the weather starts getting cooler.

The potatoes are swapped out here for sweet potatoes, and the filling has additional veggies like zucchini, carrots, and red pepper. I don’t like to overdo the carrots and prefer to finely grate them; I’ve tried a version with chopped carrots and they seemed to clash with the texture and flavor of the mashed sweet potatoes.

The traditional version of shepherd’s pie I grew up with in England with has a crispy mashed potato topping and peas, which is really tasty but isn’t considered Paleo or Whole 30 compliant. Obviously, if you’re not into the Paleo or Whole 30 low-carb way of eating, you can use those ingredients. Plus the filling is usually made with ketchup, gravy mix, and Worcestershire sauce, so I swapped these out for tomato paste, grated zucchini, coconut aminos, and broth/stock instead.

This recipe takes a while to make but it could be assembled the day before and then baked later.

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Paleo Shepherd's Pie with Sweet Potato Topping
sweet potato shepherds pie, paleo sweet potato shepherds pie recipe
Prep Time 15 minutes
Cook Time 90 minutes
Servings
Prep Time 15 minutes
Cook Time 90 minutes
Servings
sweet potato shepherds pie, paleo sweet potato shepherds pie recipe
Instructions
  1. Preheat oven to 350 degrees.
  2. Wrap sweet potatoes in foil and bake for approximately one hour or until soft. (An alternative is to peel, chop and boil the potatoes on the stove for about 30 minutes.). Cool slightly and scoop out the flesh and place in a bowl. Add the ghee or coconut oil and salt and mash or mix with a mixer until smooth.
  3. While the sweet potatoes are cooking, over medium heat, cook the ground beef until browned. Drain fat, if needed, and set aside. Add the onion, red pepper, zucchini and stir for about 5 minutes. Add the tomato paste, garlic, and salt and pepper and cook for another minute.
  4. Pour in the stock and simmer for another 20 minutes.
  5. Transfer the meat filling to a casserole dish or 9-inch pie pan and top with the sweet potato topping.
  6. Bake pie for 20-30 minutes. Remove from oven and serve.
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