With the colder weather digging it’s heels in, there’s no better time than ever for comforting, warm and nourishing food. In the busyness of the season I’ve been trying to make dishes that will last more than one meal, so if things get away from me and not all of the meals get prepped and made, I know I’ll have a few bigger dishes that can get us through the week.
And this isn’t a new tactic for me. I’ve done with this with enchiladas, many soups, quiche, and now a shepherd’s pie. One slice of this Paleo Sweet Potato Shepherd’s Pie has everything you need in it: all the veggies, a comforting layer of mashed sweet potato and grass-fed ground beef. A traditional shepherd’s pie has a white potato layer, but I love sweet potatoes more, so I decided to mix it up.
I went with a classic mirepoix: onions, carrots and celery, with the addition of Brussels sprouts to enjoy even more seasonality. If you want to, swap out the Brussels with another vegetable you enjoy. If you do this, adjust the stove time with the vegetable mixture. I took the approach of cooking more of the filling and the baking is minimal on this, which is not how everyone approaches shepherd’s pie.
This recipe also gives you two options on how to create the sweet potato mash: on the stove and with an Instant Pot. It’s so fast with an Instant Pot, so if you have one, take full advantage of it. If you don’t have one, consider investing in it, it’s seriously worth it (this is the one I use and LOVE).
You don’t have to make this in a pie dish like I did, if you have a square baking dish that will also work, or if you want a thinner shepherd’s pie you can also bake in a larger, rectangular dish.