26 January 2016

Paleo Shepherd’s Pie

Paleo Shepherd's Pie

Paleo Shepherd’s Pie

My husband threw this healthy, anti-inflammatory Paleo Shepherd’s Pie together a while ago when he was inspired by a traditional shepherd’s pie recipe he saw in a magazine. Instead of regular potatoes, he switched them out with sweet potatoes and we have been making this delicious, healthy comfort meal ever since. The first time he made this Paleo Shepherd’s Pie he made a huge batch of it and we ate it non-stop, completely devouring it like cavemen. You can really use any vegetables you have on hand, but I highly recommend the ones listed in the recipe. I use grass-fed ground beef and make my own chicken stock.

Paleo Shepherd’s Pie

Rating: 51

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 20 minutes

Serving Size: 8

Paleo Shepherd’s Pie


  • For the sweet potatoes
  • 3 pounds sweet potatoes, peeled and cut into 1" pieces
  • 2 tablespoons extra-virgin olive oil
  • salt and freshly ground black pepper to taste
  • 1 tablespoon butter, melted
  • For the ground beef
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 teaspoons fresh thyme, or 1 teaspoon dried
  • 2 teaspoons salt
  • freshly ground black pepper
  • For the vegetables
  • 6 cups assorted vegetables:
  • carrots, chopped small
  • *French green beans (haricot vert), cut into 1" pieces
  • mushrooms, sliced
  • corn kernels
  • 1 cup chicken broth


  1. Preheat oven to 400 degrees.
  2. Place cut sweet potatoes on a large baking tray and coat with 2 tablespoons of olive oil. Sprinkle with salt and pepper.
  3. Roast for about 40 minutes until they are slightly browned and tender (if they start to burn cover them loosely with foil).
  4. Keep oven on and transfer sweet potatoes to a bowl and mash.
  5. Meanwhile, in a separate pan, sauté the ground beef and onion (unless the ground beef is very lean you do not need to add oil) over medium heat until beef is cooked and onions are translucent.
  6. Add the 2 teaspoons of fresh thyme (1 teaspoon if dried) and 2 teaspoons of salt along with the ground pepper. Turn off heat.
  7. In another pan with a lid, cook the vegetables with the broth covered over medium heat until tender, about 20 minutes.Then strain.
  8. In a rectangular 13" pan, layer the vegetables on the bottom, then the ground beef , and top with the mashed sweet potatoes.
  9. Drizzle a tablespoon of melted butter on top of the potatoes.
  10. Bake for 20 minutes.


*If you are using regular green beans you will need to parboil them first until they are nearly done as they will not cook in the 20 minutes indicated.


For another paleo recipe, try my low-carb corned beef hash!