When a cold rain was coming down in buckets last weekend, I decided a little paleo comfort food was in order.
Like most weekends, I was busy in the kitchen trying out some new recipes. Since I really didn’t want to hit the grocery store in the pouring rain, I took inventory of the remaining veggies in my kitchen. With carrots, celery and golden-skinned sweet potatoes on hand, I figured it was the perfect time to try a paleo version of just about everybody’s favorite cold-weather comfort food, Shepherd’s Pie.
I asked my hubby what he thought of the idea. His response? “I would die for a piece of that pie, and that’s no lie.” Really? Are you amazed were still married? Me too.
Truthfully, he said Shepherd’s Pie was a childhood favorite that he hadn’t enjoyed in a very long time. He encouraged me to go for it, so I did.
Traditional Shepherd’s Pie is made with lamb of course, but I kept mine simple with grass-fed ground beef. Technically I think this one should be called a Cottage Pie. You also could make it with ground turkey instead and it would be just as good I’m sure.
I added a little spice to the white sweet potato topping to give this one a little extra kick, but if you prefer to keep it more on the savory side with herbs, you can do that as well.
My husband started raving about this dish as soon as he dug in, but I honestly wasn’t expecting to love it. I’m usually not a meat and potatoes kinda girl. But then I tried it, and then I went back for seconds. My husband raised his eyebrows and looked at me with a crooked smile that said, “Yeah, told ya it was good.” He was right.
I will be making this one again and again.
This paleo Shepherd’s Pie recipe is like a warm hug on a cold night. Except it’s better because it leaves your tummy full and puts a big smile on your face. 🙂