Shepherds pie was a staple in my house growing up. With cream of corn, peas, and mashed white potatoes. I wholeheartedly love both renditions, but thought I’d remake one with a bit more nutritional street cred. Such a cozy (and easy to make) spread for those chilly winter evenings when a salad just really isn’t gonna cut it. I also like this recipe because the name of it is SPx2 (sweet potato, shepherd’s pie). I’m a sucker for alliteration, what can I say.
Sweet Potato Paleo Shepherds Pie
Warming, nurturing twist on the classic shepherds pie.
- 1 package grass fed beef (ground turkey would also work)
- 1 onion (diced)
- 4 medium/large sweet potatoes
- 1 cup frozen pees
- 1 tbsp ghee
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
- 1/4 tsp thyme
- 1/4 tsp garlic powder
- 1/4 cup parsley
- Preheat oven to 400F.
- Poke holes in sweet potatoes with a fork, then place in oven for 45-60min, until they are fully tender and a fork can easily pass through them.
- As the sweet potatoes are baking, chop the onion and begin to saute until fragrant and softened.
- Add grass fed beef, garlic, and spices (salt, pepper, paprika) and saute until beef is browned.
- Add in pees and stir until tender, then remove beef mixture from stove top. Transfer to serving dish.
- Once sweet potaotes are finished, remove from oven and remove skin.
- Place in food processor and add spices (salt, pepper, garlic powder, thyme) and ghee and blend until smooth.
- Spread mashed sweet potatoes on top of beef mixture.
- Add parsley on top.