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.
- 2 medium sweet potatoes
- 2-3 tsp garlic powder
- 2-3 tsp paprika
- 2-3 tsp chipotle powder (optional)
- salt and pepper, to taste
- 1lb grass fed ground beef, chicken or turkey
- 1 bag of brussels sprouts, quartered
- 2 carrots, sliced and quartered
- 2 stalks of celery, sliced
- 1 onion, chopped
- 2-3 garlic cloves, minced
- 1/2 cup organic vegetable, chicken, or beef broth
- salt and pepper, to taste
Preheat oven to 425.
Make the sweet potato mash topping. To make on the stove, peel sweet potatoes and cube. Add the cubed sweet potatoes into a stock pot and fill with enough water to cover. Bring to a boil and reduce to a simmer, cook for 10-15 minutes, or until fork tender. Transfer into a bowl and mash with a fork. Add seasonings and adjust to taste.
To make in an Instant Pot, add in steamer tray and one cup of water. Halve the sweet potatoes lengthwise and place cut side down in the tray, two in one layer and two on top in a different direction. Set to high pressure and set the timer for 10 minutes. When done, quick release and transfer to a bowl. Scoop out flesh, mash and add seasonings.
In a medium sauté pan, add ground beef and bring to a medium high heat. Break apart with a wooden spoon and cook until browned, about 10-15 minutes. Add in vegetables and stir to combine and cook for 5-10 minutes. Pour in stock, reduce heat and cover for 10-15 minutes, until vegetables are soft. Taste and adjust seasonings to taste
Pour filling into a pie dish or baking dish and flatten down with a spoon. Spoon sweet potato mash over the top and spread to cover the filling in an even layer.
Bake for 10 minutes. Allow to cool for 5 minutes, then serve.