This is 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 sweet potato mash. It is gluten free, dairy free, paleo, and Whole30.
Just wanted to let you know this fabulous recipe is sponsored by my friends at Lindsay Olives!
Why is paleo shepherd’s pie the best?
This dish is one of my favorite and most comforting meals ever. It is warm, hearty, and full of nutrient dense goodness.
There are so many reasons why this dish is so wonderful. I’ve tweaked it multiple times over the past few years, and I’m finally the happiest I’ve ever been with it.
- A perfect comfort meal for any time of the year. It’s quite filling with plentiful sources of good quality carbs, protein, and fat.
- Meal prep goodness. It’s wonderful reheated throughout the week.
- It’s customizable. If you aren’t into sweet potatoes, use white potatoes. If you want to use ground chicken or pork instead, you can!
- It is gluten free, dairy free, paleo, and Whole30 compliant.
What’s inside this shepherd’s pie recipe?
Inside the ground beef mixture, we have:
- Grass-fed ground beef
- Onions
- Carrots
- Garlic
- Red bell pepper
- Mushrooms
- Spices
- Bone broth
- Tomato paste
- Fish sauce
- Seasoning
The sweet potato mash is made with:
- Sweet potatoes
- Garlic cloves
- Coconut milk
- Olive oil
- Salt
- Pepper
This is one of my favorite dishes to make when I know I won’t have time to cook the rest of the week. I’m notorious for eating it cold as well, and it is delicious.
It can be made in a cast iron pot or a ceramic pot, and it’s going to be one of your go-to’s after you try it for the first time.
Recipe substitutions and notes
- You can use ground chicken or pork instead of beef.
- White potatoes can be used in place of sweet potatoes.
- It can be stored in an airtight container in the refrigerator for up to 5 days.
You’re going to absolutely love this paleo 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.
How to make paleo shepherd’s pie
Melt the oil in a large enameled cast-iron pot or saucepan over medium-high heat.
Add onions and carrots. Stir fry for 5-7 minutes until onions are translucent. Add garlic cloves & stir frequently for 1 minute, making sure it does not burn. Mix in ground beef and sauté until it begins to turn brown, about 4-5 more minutes. Add in bell peppers and mushrooms and cover the pot.
Cook for another 10 minutes with the lid on, stirring every 5 minutes until the mushrooms begin to release water. Uncover and cook for an additional 5 minutes, stirring occasionally.
Add tomato paste, bone broth, fish sauce, and seasonings. Cook for 5 minutes and stir to combine. Turn off the heat and set aside.
Preheat the oven to 375 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 2 teaspoons of salt. Cook at a rolling simmer until potatoes are fork tender. This will take about 15 minutes.
Drain potatoes and garlic. Mash potatoes and garlic together or add to the bowl of a food processor and pulse a few times until creamy. Add in the coconut milk and mix in the olive oil. Taste for salt and pepper. Spread the potato mash over the meat mixture.
Bake for 10 minutes and let it cool for 10 minutes. Garnish with chopped parsley and a bit more of drizzled olive oil and serve.
More Whole30 recipes you’ll love:
Whole30 Paleo Shepherd's Pie
Ingredients
Ground Beef Layer
- 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
Sweet Potato Mash
- 2 pounds large sweet potatoes
- 8 garlic cloves peeled
- 2 teaspoons kosher salt to taste
- 1/4 cup canned coconut milk
- 2 tablespoons California extra virgin olive oil
- kosher salt to taste
- black pepper to taste
Instructions
Ground Beef Mixture
- 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 1 minute, making sure it does not burn. Add in ground beef and sauté until it begins to turn brown, about 4-5 more minutes. Add in bell peppers and mushrooms and cover the pot. Cook for another 10 minutes with the lid on, stirring every 5 minutes until the mushrooms begin to release water. Uncover and cook for an additional 5 minutes, stirring occasionally.
- Add tomato paste, bone broth, fish sauce, and seasonings. Cook for 5 minutes and stir to combine. Turn off the heat and set aside.
Sweet Potato Mash
- Preheat the oven to 375 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 2 teaspoons of salt. Cook at a rolling simmer until potatoes are fork tender. This will take about 15 minutes.
- Drain potatoes and garlic. Mash potatoes and garlic together or add to the bowl of a food processor and pulse a few times until creamy. Add in the coconut milk and mix in the olive oil. Taste for salt and pepper. Spread the potato mash over the meat mixture.
- Bake for 10 minutes and let it cool for 10 minutes. Garnish with chopped parsley and a bit more of drizzled olive oil and serve.
Notes
- 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.
- It can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
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.
If we are prepping this to eat later, do we need to do the baking step?
Since everything is already cooked, and there’s nothing to crisp on top, just trying to understand why bake 🙂 (very new to cooking)