Paleo Sweet Potato Shepherd’s Pie is the perfect healthy comfort food that is whole-30 approved! Ground beef and veggies topped with sweet potatoes make a flavorful, easy meal.

Paleo Sweet Potato Shepherd’s Pie (Whole 30)

Good morning my friends! With January in full swing, I’m craving all of the healthy comfort foods to get me through, and I’m extra excited about today’s recipe: Paleo Sweet Potato Shepherd’s Pie! I made this for my family back in December and it was quickly demolished, which is always a sign that I need to share a recipe with you guys!

Shepherd’s pie is the ultimate healthy-yet-filling comfort dish that I’ll be making well into March to get me through these short, cold days. I made a few adjustments to the recipe to make it paleo and to give it a fun new twist, but otherwise this is just a clean version of the dish you know and love!

Sweet Potato vs White Potato

I opted for sweet potatoes in this recipe since I personally find they agree better with my body and I prefer the taste when paired with the other ingredients in this shepherd pie. That said I also think that white potatoes are a great ingredient and that there isn’t any reason why you should avoid them just because some people say they aren’t “paleo.” I still eat white potatoes when I have them on hand for a project and they are a great carb source and a fun thing to cook with! You can easily use either one in this recipe depending on your preference.

How to Make Paleo Shepherd’s Pie

Like all truly great meals, this one is incredibly easy, which means it’s been on rotation here a lot lately. Here’s how the process goes:

1) Make the potato mash. Boil the sweet potatoes until soft, then mix with coconut milk, butter (optional), salt, and pepper
2) Preheat oven to 400 F and grease a large casserole dish with butter or coconut oil.
3) Melt the coconut oil in a large saucepan over medium-high heat and cook your veggies until soft, then set them aside and cook your beef until brown.
4) Mix together all filling ingredients and pour into the dish, then top with potato mash.
5) Bake for about 20 minutes.

That’s it! You can also make it all ahead of time and then keep it in the fridge until you’re ready to bake for 20 minutes and serve.

Ingredients and Substitutions for Shepherd’s Pie

Shepherd’s pie is the perfect weeknight meal that makes the BEST leftovers. I love making one for myself since it will last me many, many meals (and leftovers are life!) Here’s what you need:

Sweet Potato Mash:
Sweet potatoes, peeled and cut into cubes: can sub another potato of choice
Butter or ghee (optional): this adds a subtle creaminess, but is not necessary for a delicious shepherds pie
Canned coconut milk: can sub milk of choice, but use a good creamy one.

Other easy Paleo Dinner Ideas:

• Butternut Carrot Soup with Ginger
• Thai Curry Meatballs
• Harissa Chicken Skillet

Without further ado, it’s time to make some Paleo Shepherd’s Pie! I’d love to see your beautiful creations so don’t forget to tag me on Instagram or Facebook!

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Paleo Sweet Potato Shepherd’s Pie (Whole 30)

Paleo Sweet Potato Shepherd’s Pie is the perfect healthy comfort food that is whole-30 approved! Ground beef and veggies topped with sweet potatoes make a flavorful, easy meal.

COURSE Main Course

Cuisine American

PREP TIME 30 minutes

COOK TIME 20 minutes

TOTAL TIME 50 minutes

SERVINGS 6

INGREDIENTS

Sweet Potato Mash:

• 6 large sweet potatoes peeled and cut into cubes
• 2 tbsp butter or ghee optional
• 1/3 cup canned coconut milk
• 1/2 tsp salt
• 1/2 tsp pepper

Filling

• 2 tbsp coconut oil
• 1 onion diced
• 4 cloves garlic minced
• 2 ribs celery chopped
• 2 large carrots peeled and chopped
• 1 red bell pepper diced
• 2 lbs ground beef
• 1 cup peas
• 1/2 cup beef bone broth
• 1 tsp ginger
• 1/2 tsp pepper
• 1/2 tsp salt
• 1 tbsp thyme
• 3 tbsp coconut aminos

INSTRUCTIONS

1. Sweet Potato Mash

2. Bring water to a boil in a large saucepan. Add the potatoes and cook until soft, about 12-15 minutes. Drain and mash the potatoes until well mixed together. Add in coconut milk, butter (if using) salt, and pepper, and stir until smooth. Set aside.

3. -Preheat oven to 400 F and grease a large casserole dish with butter or coconut oil.

4. Melt the coconut oil in a large saucepan over medium-high heat.

5. Add the onions, garlic, celery, bell pepper, and carrots. Saute for 6-7 minutes, or until softened, then remove from skillet at set aside. Add beef to the same pot and saute until no longer pink, about 7-8 minutes. Drain excess liquid, then stir in peas and the other cooked veggies, along with the broth, ginger, salt, pepper, thyme, and aminos. Allow to simmer for about 5 minutes, then empty into the prepared dish.

6. Spread potatoes evenly over the top of the beef mixture.

7. Bake for 20 minutes, then cool for at least 10 minutes before serving.

8. Enjoy!