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 we’re 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, but I kept mine simple with grass-fed ground beef. So technically, I think this one should really 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. :)
Paleo Shepherd’s Pie Recipe
Meat & Veggies Filling
- 1 onion diced
- 2 cloves of garlic minced
- 1 lb grass-fed beef (or ground turkey)
- 2 large carrots diced
- 2 celery stalks diced
- 1 tsp pepper
- 1/2 tsp thyme
- 1/2 tsp dried rosemary
- 1/2 tsp salt
- 3/4 cup of beef broth
- 2 tbs tomato paste
- 2 tbs of olive oil or coconut oil for sautéing
- 2 large white-fleshed sweet potatoes (or 3 medium-size)
- 1/4 tsp garlic
- 1/8 tsp cayenne (or up to 1/4 tsp) adjust to taste!
- 1/2 tsp rosemary
- 1/4 cup coconut milk
- 1 tbs butter or add a little more coconut milk instead
- Peel and cut potatoes into chunks and boil in salted water about 20 minutes until tender (or use pre-baked potatoes)
- Sauté chopped onion, celery and carrots in a skillet over medium-high heat about 10 minutes with 2 tbs of olive oil or coconut oil
- Add the ground beef (or turkey) to the sautéed veggies, along with the meat seasonings and garlic; pan fry until beef is cooked through
- Next add the tomato paste and stir in the beef broth
- Simmer together about 10 minutes – keep mixture moist by adding a little more broth if necessary
- Spoon meat mixture into in an oven-safe glass pie dish or casserole dish
- In a medium saucepan or mixing bowl, mash cooked potatoes and add about 1/4 cup of almond or coconut milk – you want the potatoes creamy but still stiff so they hold their shape
- Optional: add 1 tbs of butter to the mashed potatoes (or a little more coconut or almond milk if needed)
- Stir in potato seasonings, plus some salt and pepper to taste
- Gently spread mashed potatoes over the beef filling
- Bake at 350º F for about 30 minutes
- Optional: after baking, place dish under oven broiler for 2-3 minutes to add a little brown crust (watch closely to avoid burning)
- Serve steaming hot and enjoy!