This shepherd's pie recipe is the best simple classic fall or winter meal that is paleo, AIP and whole30 compliant. Made with grassfed ground beef and veggies, it's a hearty, affordable and healthy dinner staple.
Preheat the oven to 400°F. 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 to cool.
To make the shepherd's pie filling, chop the onions, garlic, mushrooms and carrots.
Add 2 tbsp of oil to a pan on medium high heat. Once the oil is hot add in the onions and sauté for about 3-5 minutes, stirring occasionally. Add in the garlic, oregano, thyme, marjoram and sage and sauté for a couple more minutes until the onions are almost translucent and starting to brown a bit.
Add in the ground beef in small chunks then sprinkle with salt, pepper and cumin. Stir and break up the beef with a spatula. Sauté until the beef is browned on all sides.
Then add in the carrots, mushrooms, peas and 1/4 cup of broth and stir. Put a lid on the pan and allow to cook, stirring occasionally, until the carrots have softened. Then, turn off the heat and set the pan aside.
Once the roasted sweet potatoes have cooled enough to handle, remove the skin and place the potatoes into a separate bowl and add 2 tbsp chicken broth, 1 tbsp butter and sea salt. Use a potato masher, immersion blender or regular blender to puree the mixture until smooth and creamy.
To assemble the shepherd's pie, place the beef and vegetable mixture in a 9 inch 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°F for 20 minutes. Let cool and serve.
© 2021 Healy Eats Real. Shepherd's Pie Recipe with Sweet Potato (Paleo, AIP, Whole30) https://healyeatsreal.com/shepherds-pie-recipe-sweet-potato/