Paleo Shepherd’s Pie

by | Jan 12, 2017

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Paleo Shepherd’s Pie

Servings 6


  • 4 sweet potatoes medium peeled and cut into 1-inch cubes
  • ½ Tbsp coconut oil
  • 1 pound Grass-Fed Ground beef or lamb
  • ½ large onion
  • 2 cloves garlic minced
  • ½ bell pepper chopped
  • 1 ¼ tsp Celtic sea salt
  • ¼ tsp black pepper ground
  • ½ tsp oregano dried
  • ¼ tsp thyme dried
  • 8 ounces mushrooms sliced
  • 2 Tbsp balsamic vinegar
  • 2 ½ tbsp butter organic
  • 2 carrots diced
  • 1 cup green beans
  • 1 Tbsp rosemary fresh, chopped


  • Preheat oven to 375 degrees,
  • Place potatoes in medium stock pot & cover with water.
  • Boil until fork tender (approx. 25 minutes)
  • While potatoes boil, add ½ T oil to skillet & brown ground beef on med-high heat.
  • Add onion, garlic, peppers, 1/2 salt, herbs & spices once meat is browned. (approx. 10 minutes)
  • Add balsamic, 1/2 T. butter & mushrooms. Cook 5 minutes.
  • Place ground beef mixture in casserole dish & layer raw vegetables on top of meat.
  • When potatoes are done, drain & reserve about ¼ cup liquid & set aside.
  • Add 2T. butter & ¾ tsp salt to potatoes & mix with hand mixer. Add water if needed.
  • 9 Layer sweet potatoes into casserole dish & bake 30 minutes.





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