Paleo Shepherds Pie

Wooden spoon pulling out some sweet potato shepherds pie from a baking dish.

A savory, meaty base topped with fluffy mashed sweet potatoes, this paleo Shepherds pie recipe is just as delicious freshly made as it is prepped in advance for busy nights.

Course dinner

Cuisine American

Keyword gluten free dinner,

Prep Time 20

Cook Time 20

Cooling time 10

Total Time 50

Servings

Calories 406kcal

Author Shelby Stover

Equipment

2 8x4 loaf pans

Ingredients

For the sweet potato topping

2 Large Sweet potatoes peeled and cut into chunks
1 tablespoon Vegan butter or tallow
1 tablespoon Dairy-free milk as needed
Salt to taste

For the pie

2 pounds Lean ground beef
1 ¼ cup Frozen mixed vegetables
1 tablespoon Garlic mined
1 can Tomato paste
2 tablespoons Broth or water
2 teaspoons Coconut aminos
Salt and pepper to taste
1 teaspoon Dried thyme optional
1 teaspoon Dried parsley for topping

Instructions

Bring a large pot of water to a rolling boil and add the sweet potato chunks. Cook until the potatoes are soft then remove them from water and drain.
While mashing the potatoes, mix in the butter, milk, and salt. Adjust each of these to your preferred tastes. Set aside.
Heat a skillet just over medium heat and brown the beef making sure to break it into chunks as it cooked.
Once cooked through, drain any excess grease.
Put the skillet back on the burner and add in the garlic. Cook 1-2 minutes until fragrant. Stir in the mixed vegetables followed by the remaining ingredients until everything is mixed well.
Cook for another 2 minutes to combine the flavors and then remove it from heat.
Portion the beef mixture into an 8x8 baking pan (or two smaller loave pans) and top it with the mashed sweet potatoes. Smooth out the potatoes and sprinkle with parsley (if using).
Preheat the oven to 375F.
Wrap the baking pan in aluminum foil and bake for 20 minutes until hot in the middle. Remove the foil and broil for 2-3 minutes taking care not to burn. Enjoy.

Video

Notes

Only cook the ground beef most of the way through before you drain it. This way it’ll absorb more of the flavors you add to it and not dry out.

I prefer to make my Shepherds pie in two loaf pans (5x9 ish), but you can do this in an 8x8 baking pan too.

If you don’t have coconut aminos on hand you can use both Worcestershire sauce and gluten-free soy sauce. Just know the substitutions aren’t pale-approved.

If you like more of a “gravy” with your Shepherds pie, make sure to use broth and not water for taste and double the amount listed.

To meal prep it: Make the sweet potato Shepherds pie but don’t bake it. Instead, let it cool fully before wrapping it in aluminum foil and storing it in the fridge or freezer.

Hot tip: If storing it in the freezer, wrap the foil all the way around the baking pan to prevent freezer burn.

Served 5-6 but the nutrition is based off of 5 servings.

Nutrition