Paleo-Friendly Shepherd’s Pie

From Frisky Lemon Nutrition

Prep time: 10 min. | Cook time: 1 hour 10 min. | Total: 1 hour 20 min.


  • 5 medium sweet potatoes, halved
  • 2 lbs grass-fed beef*
  • 4 cloves garlic, chopped
  • 1 medium yellow onion, chopped
  • 2 carrots, sliced
  • 1 cup mushrooms, chopped
  • 1 can (6 oz) tomato paste
  • 2 TBSP balsamic vinegar
  • 1 TBSP fresh rosemary, chopped
  • 2 tsp fresh thyme
  • salt, to taste
  • 2 cups peas (if from a can, drained; if frozen, thawed)
  • ½ cup coconut milk
  • 1 TBSP butter
  • pepper


  1. Preheat oven to 350º F
  2. Bake sweet potatoes on a foil-lined baking sheet, cook until soft–about 40 min.
  3. Meanwhile, in a large skillet over medium heat, add beef and garlic, cook until beef is browned–about 5 min
  4. Remove beef from pan and add onions, carrots, and mushrooms; cook until onions are translucent–about 5 min
  5. Return beef to pan and add tomato paste, balsamic vinegar, rosemary, thyme, and salt; cook off excess liquid–about 10 min
  6. Pour mixture into large baking pan (9×13″ works well) and stir in peas, set aside
  7. When sweet potatoes are done, remove and allow to cool; then peel
  8. Place sweet potatoes into a medium bowl and add coconut milk, butter, salt, and pepper
  9. Mash sweet potatoes (preferably with an electric mixer) until whipped and creamy
  10. Spread mashed sweet potatoes over beef mixture in baking pan, bake until outsides bubble and center is hot–about 15-20 min

*beef must be grass-fed to be Paleo

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