Paleo Shepherd’s Pie might actually be better than the traditional version! With sweet potatoes and a rich tomato gravy, it’s fantastic comfort food.
How does your cooking change in the summer? Like, beyond grilling more often and eating more salads?
I find that I just have zero desire to cook. We’re just so busy and doing so many fun things that most days I don’t even realize that we missed dinner time until my kids are all hangry and we’re minutes away from a giant disaster.
I just don’t want to cook. I want to be outside. I was to be in water. I was to be hiking through the woods. I don’t want to cook anything.
So I kind of switch to things that I can prep in advance and just let hang out in the fridge until the hanger hits. Like this Paleo Shepherd’s Pie was super easy for me to prep ahead of time and then all I had to do was bake it until it was heated through.
I actually like Paleo Shepherd’s Pie so much better than the traditional version. Probably because I enjoy mashed sweet potatoes more than mashed regular potatoes.
So yeah, the topping is mashed sweet potatoes mixed with a bit of coconut milk (you could add coconut oil or even butter if you want a little bit of fat in your potatoes — I think it’s fine without though) and then the filling is fairly traditional.
It’s ground beef, onions, carrots in a rich tomato gravy. Instead of the usual peas and corn (neither of which are paleo), I added zucchini — you could throw in whatever veggies you like really!
It’s really delicious. The savory filling with the slightly sweet topping is just perfect. I love making a big pan of it on a Sunday and then having it for lunch all week. And the best part is that it’s delicious enough that even non-paleo people love it!
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Paleo Shepherd’s Pie Recipe
Ingredients
- 4 medium Sweet Potato
- 2-3 tablespoons Full Fat Coconut Milk
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 tablespoon Olive Oil
- 1 pound Lean Ground Beef
- 1 Onion diced
- 1 Zucchini Squash halved and thinly sliced
- 2 Carrot diced
- 2 cloves Garlic minced
- 1 6 ounce can Tomato Paste
- 1/4 cup Full Fat Coconut Milk
- 1 tablespoon Coconut Aminos
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch dish with paleo-friendly oil.
- Peel and cube sweet potatoes. Place in a large pot of water and bring to a boil. Let cook until fork-tender. Drain and return to pot. Mash with coconut milk, salt, and pepper. Set aside.
- Heat olive oil over medium-high heat in a large skillet. Add ground beef, onion, zucchini, and carrots. Cook, breaking up the beef, until the vegetables are tender and the beef is cooked through. Add garlic and cook until fragrant; only about 30 seconds. Stir in tomato paste, coconut milk, coconut aminos, dried thyme, salt, and pepper; mix thoroughly. Bring to a bubble and let cook until thickened.
- Pour into the prepared pan and spread mashed sweet potatoes over top.
- Bake in preheated oven for 15 minutes, until thoroughly heated through.