Paleo Classic Shepherd's Pie

Ingredients

For the Rich Savory Meat Filling:

• 2 lbs 100% grass-fed ground beef (or pasture-raised ground lamb) (85/15 lean ratio)
• 1 tbsp grass-fed ghee or unrefined avocado oil
• 1 large yellow onion, finely diced
• 3 medium organic carrots, peeled and diced
• 2 stalks organic celery, finely diced
• 5 cloves fresh garlic, minced
• 3 tbsp organic tomato paste (no sugar added)
• 0.33 cup organic coconut aminos (replaces Worcestershire sauce for deep umami)
• 1 cup rich organic beef bone broth
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh garden thyme leaves
• 1.5 tsp coarse Celtic sea salt and 1 tsp freshly cracked black pepper
• 1.5 tbsp arrowroot starch (whisked with 2 tbsp cold water to thicken gravy)

For the Whipped Sweet Potato Mash Topping:

• 3 lbs organic orange Garnet sweet potatoes (or jewel yams), peeled and cubed into 1-inch pieces
• 3 tbsp grass-fed ghee or melted coconut oil
• 0.33 cup unsweetened culinary coconut milk or almond milk
• 1 tsp fine Celtic sea salt and 0.25 tsp ground nutmeg
• 1 large pasture-raised egg yolk (optional, for gorgeous golden crust browning)

Step-by-Step Instructions

1. Boil & Mash Sweet Potatoes: Place cubed sweet potatoes in a large pot of salted water. Bring to a boil and cook for 12 to 15 minutes until fork-tender. Drain thoroughly. Return potatoes to the pot, add ghee, coconut milk, sea salt, nutmeg, and egg yolk. Mash with a potato masher or hand mixer until completely smooth, fluffy, and lump-free. Set aside.
2. Brown Meat & Mirepoix: Preheat oven to 400°F (200°C). In a large 12-inch oven-safe cast-iron skillet (or Dutch oven), heat 1 tbsp ghee over MEDIUM-HIGH heat. Add ground beef and cook for 6 to 8 minutes, breaking it into small crumbles with a wooden spoon, until browned. Remove excess rendered grease if necessary.
3. Sauté Aromatics & Herbs: Add diced onion, carrots, celery, and minced garlic to the meat. Sauté for 5 to 6 minutes until vegetables are tender-crisp. Stir in tomato paste, chopped rosemary, thyme, Celtic sea salt, and black pepper, cooking for 2 minutes until fragrant.
4. Simmer Thick Gravy: Pour in beef bone broth and coconut aminos. Bring to a simmer. In a small bowl, whisk arrowroot starch with 2 tbsp cold water and pour into the bubbling meat sauce. Stir constantly for 2 minutes until the gravy thickens into a glossy, rich filling. Remove from heat.
5. Layer & Crosshatch Mash: Spread meat filling evenly across the bottom of the skillet (or transfer to a 9x13-inch baking dish). Spoon warm whipped sweet potato mash over top, gently spreading it edge-to-edge to seal in the meat gravy. Use the tines of a fork to create textured ridges and crosshatch patterns across the top (these peaks will caramelize into crispy golden tips).
6. Bake to Golden Perfection: Bake at 400°F (200°C) for 25 to 30 minutes until the filling is bubbling vigorously around the edges and the sweet potato ridges are lightly browned. (Switch to HIGH BROIL for the final 2 minutes for extra crispy crust peaks).
7. Rest & Serve: Let cool for 10 minutes to allow the layers to settle. Garnish with fresh thyme sprigs and serve generous scoops of bubbling comfort food!

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

100% grass-fed ground beef provides bioavailable zinc, selenium, Vitamin B12, and conjugated linoleic acid (CLA). Sweet potatoes supply abundant beta-carotene (pro-Vitamin A), potassium, and complex dietary fiber that fuels beneficial gut flora without causing rapid blood sugar spikes.

Frequently Asked Questions