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's gluten free, dairy free, paleo, and Whole30.
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.
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.