Sweet Potato Shepherd’s Pie

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
  1. Preheat oven to 400F.
  2. 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.
  3. As the sweet potatoes are baking, chop the onion and begin to saute until fragrant and softened.
  4. Add grass fed beef, garlic, and spices (salt, pepper, paprika) and saute until beef is browned.
  5. Add in pees and stir until tender, then remove beef mixture from stove top. Transfer to serving dish.
  6. Once sweet potaotes are finished, remove from oven and remove skin.
  7. Place in food processor and add spices (salt, pepper, garlic powder, thyme) and ghee and blend until smooth.
  8. Spread mashed sweet potatoes on top of beef mixture.
  9. Add parsley on top.

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