Shepherd’s Pie

Instagrammed because I should have taken a better photo

Instagrammed because I should have taken a better photo

WINTER IS COMING! The Starks know what’s up. Instead of battling for the iron throne (last Game of Thrones reference, I promise), I’m handling it by experimenting with some paleo comfort foods. This one came together last night as a way for me to use up a pound of ground beef, incorporate a bunch of veggies, and have something that would reheat well as leftovers. This tastes even better the next day, after all of the flavors have had a little mix and mingle party in the fridge overnight.

Paleo Shepherd’s Pie

  • 1 Tbs fat of choice (I used bacon grease and a splash of olive oil)
  • 1 yellow onion, chopped
  • 1 package sliced baby bella mushrooms
  • 1 lb grass-fed ground beef
  • 1 bag or large bunch of spinach (baby spinach or curly spinach works)
  • 3 small or 2 large sweet potatoes
  • 2 garlic cloves, minced
  • 1 Tbs chopped fresh rosemary
  • 1 tsp chopped fresh oregano
  • ½ tsp garlic powder
  • ¼ tsp crushed red pepper flakes (more to taste)
  • sea salt to taste
  • ground pepper to taste
  • ¾ cup coconut milk
  • 2 Tbs grass-fed butter (optional)


For mashed sweet potato topping:

  • Preheat oven to 400. Pierce each potato in several places with a fork. Place on a baking sheet lined with foil and roast whole until soft (about 45 minutes). Alternatively—and this is faster—peel them, slice into ¼” rounds and sauté with butter (optional) or a bit of your fat of choice until soft and mashable.
  • If you bake the sweet potatoes, you can prep the rest of the filling (see below) while they’re in the oven.
  • Once you have soft sweet potatoes, place them in a large bowl and use a potato masher to mash them with the butter, coconut milk, and a bit of salt and pepper to taste. (A food processor would work here, too!)

For the rest of the pie:

  1. Heat oven to 400 if you don’t already have it on for your mashed sweet potatoes. In a large skillet over medium heat, melt your fat of choice.
  2. Add onions and mushrooms to the pan and sprinkle with sea salt and cracked black pepper. Saute, stirring occasionally, until mushrooms are brown and onions are caramelized (about 10 minutes).
  3. Add ground beef, breaking up with a wooden spoon and cooking until no longer pink. Add spinach and toss with the beef mixture until wilted.
  4. Stir in garlic, garlic powder, red pepper flakes, rosemary, and oregano. Cook until fragrant (about 30 seconds) and remove from heat.
  5. Pour this mixture into an 8 x 8 baking dish. Top with the mashed sweet potato mixture. Sprinkle extra garlic powder, salt, and pepper on here if you’d like a little extra flavor.
  6. Place in the oven and bake until heated through (about 10 minutes).

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