This shepherds pie recipe is the best simple classic fall or winter meal. Made with grassfed ground beef and veggies, it’s a hearty, affordable and healthy dinner staple.
I have made this shepherd’s pie recipe countless times over the years…it’s actually surprising to me that I’m just getting around to posting it on my blog now. I love making it when I have company over for dinner because it’s soo tasty and filling. It also looks really impressive but it’s pretty easy to make. Since sweet potatoes are in season fall through winter, this is the perfect dish to warm you up for the cold weather months.
Having People Over for Dinner as a Paleo or AIP Eater…
Having people over for dinner when you are paleo and try to eat only responsibly raised pastured meats can be a challenge. On the one hand you don’t want to break the bank by providing super expensive meat for a group of people, but on the other hand you don’t want to support factory farms by buying cheap unhealthy meat. Plus, you want to provide a meal that everyone will like, not just the paleo eaters.
So I find that using grass fed ground beef is a good compromise. It’s one of the least expensive pasture raised meats you can get, so if you stretch it by adding lots of veggies like with this shepherds pie, it’s sure to be a hit with your dinner guests! Add a salad and maybe another side and you’re good to go!
Are Peas AIP?
If you are on the autoimmune protocol, you’re probably wondering about the peas in this recipe. From what I understand, peas are a “gray area food” so they are not a strict yes or no. I think it’s probably fine to have a little bit, but if you’re concerned about it, you can omit the peas and add another veggie like cauliflower.
Shepherds Pie Recipe with Sweet Potato Topping (Paleo, AIP, Gluten Free):
- 2 tbsp avocado oil ghee or refined coconut oil
- 1 small onion
- 6 cloves garlic
- 2 medium carrots
- 1 cup cremini mushrooms chopped
- 1 cup frozen peas (sub with finely chopped cauliflower for AIP)
- ½ tsp dried oregano
- ½ tsp dried sage
- ½ tsp dried marjoram
- ½ tsp dried thyme
- 1 lb grass-fed ground beef
- ½ tsp sea salt
- ½ tsp black pepper omit for AIP
- ½ tsp cumin omit for AIP
- Preheat the oven to 400°. Place all of the whole sweet potatoes on a baking sheet with the skin on in the oven and cook for about 45 minutes or until the sweet potatoes are soft and fork tender. Set aside.
- Once the potatoes are done, bring the oven to 425°.
- Dice the onions and sauté in 2 tablespoons of oil for about 1 minute. Add the garlic, oregano thyme, marjoram and sage and sauté until onions are almost translucent about 1-2 more minutes.
- Add the ground beef in small chunks then sprinkle with salt, pepper and cumin. Stir and break up the beef with a wooden spoon or a spatula. Sauté until the beef is browned on all sides, then add the carrots and peas and continue cooking.
- There should be a layer of liquid at the bottom for the peas and carrots to cook in. If there is minimal or no liquid add about 1/4 cup of bone broth. Cook until the carrots have softened. Then set aside.
- Once the roasted sweet potatoes have cooled, remove the skin and place the potato into a separate bowl and add about 2 tbsp chicken broth and sea salt. Use a mash potato masher, immersion blender or regular blender to puree the mixture. Add more broth if necessary to get the right texture.
- Place the beef and vegetable saute mixture in a pie dish or an 9x9 baking dish. Place the sweet potato purée on top of the beef and vegetable mixture in the pie plate and smooth evenly over the beef and vegetables.
- Cook at 425° for 20 minutes. Let cool and serve.
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By submitting your name and email you are consenting to receive a free copy of "6 Easy Tips to Quit Sugar" as well as regular newsletter emails from Healy Eats Real including information about our products and special offers. You can unsubscribe at any time.