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Delicious Paleo Shepherd's Pie with sweet potato topping

Paleo Sweet Potato Shepherd's Pie

A creamy and comforting twist on the classic shepherd's pie, featuring a sweet potato topping and a flavorful meat filling, this recipe is easy to prepare and perfect for the whole family.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Paleo
Calories: 400
Ingredients Method Notes

Ingredients
  

Meat Filling
  • 1 tablespoon olive oil For sautéing
  • 1 pound ground lamb or beef Use a mix for more flavor
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 cup beef broth For added flavor and moisture
  • 1 tablespoon tomato paste
  • Salt and pepper to taste
Sweet Potato Topping
  • 2 large sweet potatoes, peeled and cubed
  • 2 tablespoons coconut milk For creaminess
  • 1 tablespoon ghee or coconut oil For flavor

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
  3. Add ground meat and cook, breaking it up, until browned. Drain excess fat.
  4. Add chopped onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes.
  5. Stir in minced garlic, thyme, and rosemary. Cook for 1 minute more until fragrant.
  6. Pour in beef broth and stir in tomato paste. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken. Season with salt and pepper.
  7. While the meat mixture simmers, boil the cubed sweet potatoes in salted water until tender, about 15-20 minutes. Drain well.
  8. Mash the sweet potatoes with coconut milk and ghee or coconut oil until smooth and creamy. Season with salt and pepper.
Assembly and Baking
  1. Spread the sweet potato mash evenly over the meat filling in the skillet.
  2. Bake in the preheated oven for 20-25 minutes, or until the topping is lightly golden and the filling is bubbling.
  3. Let stand for a few minutes before serving.

Notes

Garnish with freshly chopped parsley and pair with a side salad and red wine. Store leftovers in the fridge for up to four days or in the freezer for two to three months. Prep everything a day ahead for make-ahead convenience.