Sweet Potato Shepherd’s Pie

Sweet Potato Shepherd's Pie | Cook Like a Cavewoman! | Easy Paleo Recipes for Feel-Good Eating

Shepherd’s pie is not just a budget-friendly meal; it’s also warm, deeply comforting, and utterly delicious! This recipe puts a few twists on the modern classic, while keeping everything Paleo-friendly!

The switchouts: sweet potatoes for white potatoes, coconut aminos and several spices for Worcestershire sauce, and a veggie medley that doesn’t contain peas (legume) or corn (grain). Other than that, it’s made in pretty much the same fashion as the traditional version. And it’s super delish!

Sweet Potato Shepherd's Pie | Cook Like a Cavewoman! | Easy Paleo Recipes for Feel-Good Eating My mom used to make regular ol’ shepherd’s pie for our family all the time when we were growing up, and it was wonderful. I always looked forward to those nights, I guess because it’s such a “homey” dish that made me feel so full and just…. ahhhhhh. You know?!

I particularly like this version of shepherd’s pie because of the sweet potatoes. I actually prefer them to any other kind of potato, both before and after going Paleo. In fact, it’s quite possible that I may have a slight obsession with sweet potatoes. And if you love these orange-fleshed beauties, too, then you don’t want to miss my recipes for sweet potato fries and a sweet-n-savory breakfast scramble!

Sweet Potato Shepherd's Pie | Cook Like a Cavewoman! | Easy Paleo Recipes for Feel-Good Eating The basic method behind this recipe is exactly that: basic. You just make your mash, prepare the filling, and then put it all together so it can be baked to a golden luster! Indeed, it’s the sheer simplicity that makes meals like this stand the test of time (in this case, nearly 225 years)!

Pretty much any one can make this dish with relative ease, as it doesn’t require any fancy equipment or techniques. The only thing you WILL need is an hour to cook, since there are several components that go into making a proper shepherd’s pie.

Sweet Potato Shepherd's Pie | Cook Like a Cavewoman! | Easy Paleo Recipes for Feel-Good Eating Once you’ve got the filling and the mash made, you’re nearly in the clear! You don’t have to get crazy with the top layer, although when I’m done assembling everything, I like to use a fork to lightly scrape the the mash because it creates more surface area for browning while in the oven. Plus, it creates a nice, rustic look! :)

I’ll be sending lots of warm fuzzies your way as you make this recipe!

Share your thoughts… what was your favorite comfort food as a kid?

Sweet Potato Shepherd's Pie | Cook Like a Cavewoman! | Easy Paleo Recipes for Feel-Good Eating

5.0 from 3 reviews
Sweet Potato Shepherd's Pie
 
Prep time
Cook time
Total time
 
Author:
Serves: (1) 8x8" casserole dish
Ingredients
For the sweet potato mash:
  • 2 large sweet potatoes (approx. 1 ½ lb), peeled and chopped into large chunks
  • 2 tbsp grass-fed butter or ghee
  • 1 tsp freshly chopped rosemary
  • Sea salt, to taste
  • Ground black pepper, to taste
For the filling:
  • 1½ lb ground beef
  • 1 tbsp olive oil (+ ½ tsp for greasing)
  • 1 medium yellow onion, diced
  • 1 stalk of celery, chopped/sliced
  • 8 baby carrots, sliced (about 1 medium carrot)
  • 1 cup small cauliflower florets
  • 4 cloves garlic, minced
  • 1 ¼ cups beef broth
  • 1 tbsp tomato paste
  • 1 tbsp coconut aminos
  • 1 tsp freshly chopped rosemary
  • 2 shakes of ground cinnamon
  • Sea salt, to taste
  • Ground black pepper, to taste
  • Ground paprika (for garnish only)
Instructions
Prepare the sweet potatoes:
  1. Put the sweet potato chunks into a medium pot, cover with water, and bring to a boil over high heat. As soon as it starts boiling, reduce heat to medium and simmer for 8 to 10 minutes. The potatoes are done when one of the larger chunks can be easily pierced with a fork.
  2. Drain the water, and put potatoes back into the dry pot (no heat). Add grass-fed butter, rosemary, salt, and pepper. Mash the potatoes with a masher, and stir everything together thoroughly (or, mix with a hand mixer if you like a really smooth mash). Cover pot with a lid and set aside.
Prepare the filling:
  1. Preheat the oven to 400 degrees F. Grease an 8x8” (or similar sized) glass casserole dish with ½ tsp olive oil. Set aside.
  2. In a large nonstick skillet over medium-high heat, brown the ground beef. Drain the fat, and transfer beef to a large bowl and set aside (or leave in a colander in the sink).
  3. Heat the olive oil over medium heat in the large skillet you just used for the beef. Add the onions, and saute for 3 minutes until they begin to soften.
  4. Add the celery, carrots, and cauliflower florets to the skillet. Stir, then cover with a lid and allow to saute/steam for 6 minutes. Remove lid, add the garlic, and saute for an additional 1 to 2 minutes, stirring periodically.
  5. Add everything else (except paprika) to the skillet: cooked ground beef, beef broth, tomato paste, coconut aminos, rosemary, cinnamon, sea salt, and pepper. Stir everything thoroughly and simmer for 8 to 10 minutes, until most (but not all) of the liquid has been absorbed/evaporated.
Put it all together:
  1. Scoop the beef mixture into the casserole dish so that it covers the whole bottom. Layer the sweet potatoes on top of the beef mixture, using a silicone spatula or wooden spoon to help spread it out evenly. Lightly scrape the top of the potatoes with a fork, and lightly sprinkle with paprika.
  2. Bake for 20 minutes, remove from oven, and allow to cool for 10 minutes before serving.
  3. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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13 Responses to Sweet Potato Shepherd’s Pie

  1. I disliked shepherd’s pie back in my college days — they collected leftovers, marginal ground beef, and marginal white potatoes to top it with, and served it up for Sunday Supper. We had another name for it, which I won’t write here, but which fully expressed our attitude. THIS rendition looks awesome (and as is your photography). I’m putting this on the Short List of things I Need to Make SOONEST. Thanks.

  2. I just found this recipe via Pinterest. I changed it up a bit–I’m a vegetarian but not paleo–and it looks and smells SO good. It’s in the oven now. I can’t wait to eat dinner! :) Thanks for sharing!

    For those who are wondering, I subbed lentils and peas for the meat and veggie broth for the beef broth. :)

  3. Danielle, I’m so glad you were able to adapt this recipe to your needs. And I’m SO happy that you liked it because I, too, think it’s deeeeelicious! :) Thanks for sharing the vegetarian subs you used, always very useful to know.

  4. I am not a huge califlower fan (so I would be buying it for this recipe) do you think I could substitute broccoli? I am new to this Paleo/Whole 30 lifestyle (W30 day 4) and am so thankful for all your recipes!

    Kristen

  5. I just couldn’t resist trying this recipe once I discovered it on here… We made it a few nights ago & it was absolutely DELICIOUS! I actually caught my husband just about licking his plate clean… haha! Thanks so much for such a wonderful recipe… it is most definitely going to become a staple at our house.

  6. This was my favorite thing I ate on my entire whole 30! I have only 4 days left and I am making it again! I am making two so I can take one to my sister-in-law who just had her baby. Thanks for this amazing recipe. BTW, I didn’t have the coconut aminos and it still tasted amazing. Perfect fall comfort food!

    • Wow, thank you so much for the kind words! I’m SO happy you loved it. It’s also one of my favorite fall dishes, although I’ve been known to make this in the middle of summer, too… :P*

  7. I’ve been craving Shepherds Pie and just made this tonight. Boy did it hit the spot! It’s the perfect meal for a chilly Sunday evening. Thanks for the great recipe! I’ll definitely be making it again and again.

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