This Paleo and Whole30 Shepherd’s Pie is filling and flavorful with a sweet potato or potato topping that is rich and creamy. Plus, it’s super easy to make and can be made Keto too!
Shepherds pie is a classic comfort food that just can’t be beat. Whenever my son finds out I’m making Paleo shepherd’s pie for dinner, he gestures and yells “YYEESSSS” very excitedly! But he’s not the only one who likes it, the rest of of us love it too – we just don’t yell about it 🙂
One of the things I like about this recipe, though, is how simple it is. If you can boil water and brown meat, you can make this – and everyone will think you are a hero! The meat is filling and extremely flavorful then topped with either mashed potatoes or mashed sweet potatoes, what’s not to love? And unless you have an egg allergy, I don’t recommend skipping the egg yolk because it adds a rich creaminess to the topping that you will love!
low-carb and keto
To make this recipe low carb and Keto, simply replace the potatoes with 1 head of steamed cauliflower. Then, add the remaining topping ingredients and blend until smooth and bake as directed – easy peasy!!!
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Paleo Shepherd's Pie
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- 4 Small or 3 Large Sweet Potatoes peeled (optional but recommended) and large diced (russett potatoes can also be used)
- Cold Water
- 1/4 C Ghee or Allowed Butter
- 1/2 tsp. Sea Salt
- 1/4 tsp. Ground Pepper
- 1/4 tsp. Garlic Powder
- up to 1/2 C Non-Dairy Milk I preferred canned coconut milk
- 1 Egg Yolk
- 1 1/2 Lb. Ground Beef preferrably grass-fed
- 1/2 C Carrots peeled and finely chopped
- 1/4 C Celery finely chopped
- 1 Onion finely chopped
- 2 cloves Garlic minced
- 1 tsp. Salt
- 1/2 tsp. Ground Pepper
- 1/4 tsp. Ground Thyme
- 1/2 tsp. Dried Oregano
- 1 tsp. GLUTEN FREE Worcestershire Sauce OR Paleo Barbeque Sauce *see link above, can omit for Whole30
- 1/2 C Frozen Peas
- 2 tsp. Tomato Paste
- Preheat oven to 375 degrees.
- Place sweet potatoes in a large pot and cover with cold water. Bring to a boil. Boil until potatoes are fork tender, about 10 minutes depending on how thick you cut the potatoes.
- Drain the water from the potatoes, turn off burner, and return to pot. Then, add the allowed butter, salt, pepper, garlic powder, and 1/4 C of the non-dairy milk. Mash with a potato masher or use an immersion blender or food processor for a creamier texture. Add the rest of the non-dairy milk as needed then stir in the egg yolk until well combined. Set aside.
- In a large, heavy bottomed pot or dutch oven, melt 2 Tbsp coconut oil over medium heat. Add the carrots, onion, and celery, and cook, stirring 5 minutes. Add the ground meat and garlic. Cook, stirring often and breaking up meat, until browned, 7 - 10 minutes. Drain meat of fat. Add the peas, tomato paste, salt, pepper, thyme, oregano, and Worcestershire sauce and mix well.
- Spoon the meat mixture evenly into a casserole dish or a 9x12 in glass baking dish. Carefully spread the mashed sweet potatoes over the top of the meat mixture. Bake for 30 minutes, letting the top slightly brown.* Cut into slices and serve.
*For more of a golden-brown topping on the sweet potatoes move the oven rack up one slot from the middle.
Nutritional information is approximate and may vary.
this post is part of Allergy Free Wednesdays and Real Food Fridays