Last updated on September 9th, 2019
It’s finally here- the heartiest and most delicious Whole30 paleo shepherd’s pie you’ll ever try. This warm and comforting recipe is full of nutrient dense veggies and topped off with a creamy, olive oil sweet potato mash. Just delicious!
Just wanted to let you know this fabulous recipe is sponsored by my friends at Lindsay Olives!
A one bowl paleo shepherd’s pie recipe
I feel like this paleo shepherd’s pie recipe has truly been in the works for a very long time. I really enjoy creating heart, one pot dishes, and this is a recipe I’ve been making different versions of for years. However, I never took the time to develop it properly until now.
I knew I wanted to top off this shepherd’s pie with a creamy white sweet potato mash. I decided to team up with the folks over at Lindsay Olives, as they offer a super buttery extra virgin olive oil that I knew would be perfect for incorporating into the mash.
Have you had olive oil mash before? The combination of fresh garlic and olive oil, mixed with the starchy white sweet potatoes is absolute heaven. Just wait until you try it.
There is something so gratifying about creating a dish that can be made in one pot, as it makes for quick and easy preparation and clean up time. I decided to boil the sweet potatoes first and simply rinse out the pot to then use for the shepherd’s pie. Perfection.
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Real comfort food = this paleo shepherd’s pie recipe
Sometimes, when I make something that is this comforting and delicious, I just want to sit down with the entire pot and absolutely go to town. Luckily, I have Tim nearby to do the honors so I don’t have to.
I was pleasantly surprised by how much he enjoyed this dish. He tends to not be a huge fan of ground meat, but he said that the combination of it with the fragrant herbs & spices was just heavenly.
The white sweet potato mash is an absolute game changer, too. This was my first time incorporating olive oil into mashed sweet potatoes, and I am never going back!
Speaking of never going back– we are moving into our new home at the end of the month! Ahh, it’s so crazy exciting, as we’ll have our work really cut out for us before our little babe is born in July.
We definitely want to do a good amount of work in the kitchen, as it’s basically my home office and haven. I cannot wait to share all of the improvements we are going to be making- ahh! 🙂
You are welcome to get as creative as you’d like with this paleo shepherd’s pie. If you’d like to use a ground chicken or pork instead of the beef, you sure can! You can alternatively use russet potatoes, yukon gold or red potatoes for the mash topping.
I tend to prefer using white sweet potatoes, as their flavor and starch content is my absolute favorite, but don’t be shy if you’d like to experiment.
This dish will be a welcome addition to your weekly meal plan, and an added bonus is that it is 100% Whole30 compliant – woo hoo!
You’re going to absolutely love this shepherd’s pie, and I cannot wait for you to try it! Be sure to let me know if you get to trying it… your feedback means the world to me.
This post is sponsored by the lovely folks at Lindsay Olives. Thank you for allowing me to continue creating such incredible content by supporting relationships with incredible brands and companies that The Movement Menu enjoys working with! Opinions will always remain 100% my own!
Whole30 Paleo Shepherd's Pie
- 2 tablespoons avocado oil or ghee
- 1/2 cup yellow onions diced
- 4 carrots diced
- 6 garlic cloves minced
- 2 red bell peppers diced
- 16 ounces mushrooms sliced
- 1 tablespoon avocado oil
- 2 pounds grass-fed ground beef
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 cup bone broth- Find Here!
- 6 ounces tomato paste
- 1/2 teaspoon fish sauce
- sea salt and black pepper to taste
Ground Beef Layer
- Melt the oil in a large enameled cast-iron pot or saucepan over medium-high heat.
- Add the onions and carrots. Stir fry for 5-7 minutes until onions are translucent. Add the garlic cloves and stir frequently for 30 seconds, making sure it does not burn. Add in bell peppers and mushrooms. Cook for another 5 minutes with the lid on, until mushrooms begin to release water.
- Add the other tablespoon of oil and ground beef, along with the salt, pepper & seasonings. Cook over medium heat, stirring regularly to break up the meat well, until all of the moisture has evaporated and some pieces are starting to develop a brown color.
- Add in the tomato paste, bone broth and fish sauce. Stir well to combine and set aside.
- Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position. Wash and dry sweet potatoes. Peel and cut into 1-inch pieces.
- Bring cold water to a boil in a large saucepan. Add the potatoes, garlic and about 2 teaspoons salt. Cook at a rolling simmer until potatoes are fork tender. This will take about 15 minutes.
- Drain potatoes and garlic, reserving about 1 cup of the cooking liquid. Mash potatoes and garlic together. Add in the coconut milk and mix in the olive oil and thin to desired consistency with reserved cooking liquid. Check for salt and pepper seasoning. Spread the potato mash over the meat mixture.
- Bake for 30 minutes and let cool for 10 minutes. Garnish with chopped parsley and a bit more of drizzled olive oil and serve!
|Monica Stevens Le|
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.