I am not going to lie to you, I was not a shepherd’s pie fan. The idea of ground beef, cream of corn, and mashed potatoes just didn’t tickle my tastebuds. However, this paleo shepherd’s pie changed everything!
I loaded this baby up with vegetables so this is a complete meal! This is my favorite dish to meal prep as you’ll have enough for a week and then some for when you don’t want to cook. It really can’t get any better.
After healing from SIBO, I realized that regular potatoes and corn just don’t work with me. However, you won’t even miss those two ingredients (trust me)! This is a perfect dish for those who are allergic to turkey this Thanksgiving. Unfortunately, my mom is allergic to poultry and it truly breaks my heart.
This recipe is completely paleo-friendly, whole30, and I have the option to make it AIP and Low FODMAP. Even if you’re on a protocol, you shouldn’t have lackluster meals. This is will be a dish you and your family, friends, pets will love!
Not Your Mama’s Paleo Shepherd’s Pie
Sweet Potato Topping
- 2 Large Japanese Sweet Potato (Peeled and Cubed)
- 3 tbsp Ghee (Melted)
- 1/2-1 cup Water (or Bone Broth or Nut Milk)
- 2 tbsp Nutritional Yeast
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 2 tbsp Ground Beef
- 3/4 cup Carrots (Peeled and Cubed)
- 3/4 cup Peas
- 1/2 cup Mushrooms (Cubed)
- 1/2 cup Yellow Onion (Minced)
- 2 Garlic Cloves
- 3 tbsp Tomato Puree
- 1/2 cup Bone Broth
- 1 tsp Rosemary (dried)
- 1 tsp Thyme (dried)
- 1/4 tsp Sage (dried)
- 1/2 tsp Salt
- 1/4 tsp Pepper
Sweet Potato Topping
- Bring a large pot of water to a boil.
- Once boiling, put in the sweet potatoes and cook until softened (about 20-minutes).
- Drain the sweet potatoes, and let the cool overnight.
- The next day, put the rest of the topping ingredients into a blender with the sweet potatoes.
- Blend until smooth and creamy and set aside.
- Preheat oven to 375 degrees Fahrenheit and heat up a large pan to medium heat.
- Once the pan is hot, put the ground beef in and break up into small pieces and cook until brown.
- After the beef is cooked add in the rosemary, thyme, sage, salt, and pepper. Stir until incorporated.
- Then pour the meat in a dish and set aside.
- With the same pan, throw in the carrots, peas, and mushrooms and cook until softened.
- Next, pour in the onions and cook until translucent
- Gradually add back in the beef, and add in the tomato paste and bone broth.
- Let it simmer for 10-minutes or until the sauce has thickened.
- Turn the heat off, and add the garlic cloves and stir.
- Pour the filling into a large ceramic dish and pat down.
- Pour the sweet potato topping and make a swirly design on top.
- Bake for 20-30 minutes until the top is golden and crispy.
- Let cool for 10-minutes and serve immediately or store in the freezer!
What I love about this recipe is you can easily use regular sweet potatoes for the toppings. I usually find the Japanese sweet potatoes at Whole Foods or the Co-Op. Also, if you don’t like certain vegetables you can easily swap them out!
For Low FODMAP, remove the onions, garlic, mushrooms, and peas. You can add corn for another pop of color or another low fodmap vegetable. However for those who are AIP, swap out the sweet potato for cauliflower (follow the instructions the same way), remove the black pepper and use coconut oil instead of ghee.
Thank youu so much for reading and truly hope you love this recipe! I’d love to see your creations on Instagram!