shepherd's pie in a glass casserole dish with text overlay - AIP, Paleo, Gluten-Free, Dairy-Free Sweet Potato Shepherd's Pie

Sweet Potato Shepherd’s Pie [AIP, Paleo, Gluten-Free, Dairy-Free]

Anna AIP, Food is Medicine, Paleo, Recipes Leave a Comment

We are always on the search for big meals that may take longer to prep, but can last over a few days for dinner or lunch.  Our Sweet Potato Shepherd’s Pie is one of those meals.

We usually make it on a Sunday for dinner and eat the leftovers for lunch throughout the week.  It’s one of our favorites because it has protein, veggies, and starch all in one – no sides needed (except for maybe a salad).

Just a note that this recipe makes quite a bit.

If you and/or your family aren’t big eaters, you can either cut the recipe in half or add another pound of sweet potatoes and make 2 dishes instead of one.  Freeze one of them for a later date when you just aren’t feeling like cooking.

This Sweet Potato Shepherd's Pie is a perfect allergy-friendly comfort food dish! Autoimmune Protocol (AIP) and Paleo compliant, nightshade-free, and super delicious. Make two batches and freeze one for later. #Paleoshepherdspie #sweetpotatorecipes #AIPshepherdspie #groundbeefrecipes

Shepherd's Pie [AIP, Paleo, Gluten-Free, Dairy-Free]

Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 6 people

Ingredients

Mashed Sweet Potatoes

  • 3 lbs White Sweet Potatoes (Japanese or Hannah; we use/like Hannah)
  • 3 Tbsp Avocado Oil
  • 2 Cups Bone Broth
  • 1/2 Tbsp Sea Salt
  • 2 tsp Garlic Powder
  • 2 tsp Dried Thyme
  • 1 tsp Black Pepper

Meat

  • 2 Pounds Ground Beef (we use a 70/30 ground beef and liver combo)
  • 1 Tbsp Avocado Oil
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Crushed Pepper
  • 1/2 tsp Sea Salt
  • 1/2 tsp Italian Seasoning
  • Pinch Black Pepper

Veggies

  • 1 Tbsp Avocado Oil
  • 3 Large Carrots
  • 1 Yellow Onion
  • 2 Celery Stalks
  • 1 Pound Zucchini
  • 3 Cloves Garlic
  • 1 Cup Bone Broth
  • 3 Tbsp Balsamic Vinegar
  • 1 tsp Thyme
  • 1/2-1 tsp Cayenne Pepper (omit for AIP; reduce or eliminate if you don't want it spicy)
  • 1/4 tsp Sea Salt
  • Pinch Black Pepper

Instructions

Prep

  1. Preheat the oven to 425 degrees F.

  2. Peel and chop the sweet potatoes into approximately 1” cubes.
  3. Peel and dice the carrots and onions.  Dice the celery and zucchini.

  4. Measure and set aside the spices for the mashed potatoes, meat, and veggies.  This makes it easier later on.

Mashed Sweet Potatoes

  1. Place the chopped sweet potatoes into a large stock pot and pour enough water into the pot so that it is at least one inch above the potatoes.

  2. Add the sea salt into the water and bring to a boil.

  3. Boil the potatoes until they are soft enough for a fork to easily slide into them.

  4. Once the potatoes are soft, pour out the water and pour the bone broth and avocado oil into the stock pot with the potatoes.

  5. Add the garlic powder, black pepper, and thyme into the pot.

  6. Mash the potatoes until the desired consistency and set aside.
  7. Meat
  8. Pour the avocado oil into a 12” Pan and set heat to medium.
  9. Place the ground beef into the pan and start to brown.

  10. As the meat is cooking, sprinkle in the spices (sea salt, black pepper, red chili flake, garlic powder, onion powder, and Italian seasoning).

  11. Make sure the spices are mixed in evenly and continue cooking until the meat is browned.

  12. Once the meat is cooked through, strain out the fat and set aside.

Veggies

  1. In the same 12” pan, pour in the avocado oil and heat the pan to medium high heat.

  2. Add the carrots, onion, salt, and pepper and cook for about 8 minutes (onions should start to become translucent).

  3. Add in the celery and cook for another 4 minutes.
  4. Add in the garlic and zucchini and cook for 2 minutes.
  5. Once the vegetables are cooked, add the bone broth, cayenne pepper, thyme, and balsamic vinegar and bring to a boil.  Allow the mixture to cook for 2-3 minutes to reduce down slightly and mesh the flavors.

  6. OPTIONAL: Add the meat back in and cook for another 2 minutes to get the juices to blend – only if you have a large enough pan.  This step is not critical, you can just mix everything together in the baking dishes.

  7. Combine the meat and veggies if you haven’t already into a 9" x 13" baking dish.

  8. Gently scoop the mashed sweet potatoes on top of the meat and veggie mixture until evenly distributed.  Lightly press down on the mashed sweet potatoes and spread out until all of the meat and veggie mixture is covered.

  9. Place in the oven uncovered for 25 minutes or until the tops begin to golden.

  10. Remove the dishes from the oven and allow them to cool for 10-15 minutes prior to serving.  Eat it up for dinner or pack it for lunch.  This is a great dish for leftovers/reheating.

Looking for more AIP or Paleo recipes?  Follow us on Pinterest where we not only share our recipes but also the best recipes from others.

LIKE THIS RECIPE? SHARE AND SAVE IT TO YOUR FAVORITE PINTEREST BOARD!

This Sweet Potato Shepherd's Pie is a perfect allergy-friendly comfort food dish! Autoimmune Protocol (AIP) and Paleo compliant, nightshade-free, and super delicious. Make two batches and freeze one for later. #Paleoshepherdspie #sweetpotatorecipes #AIPshepherdspie #groundbeefrecipes

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.