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Shepherd’s Pie with Sweet Potato Topping

A hearty and satisfying meal for the entire family to enjoy. This dish freezes well, so you can go ahead and double the recipe and freeze half for a future meal. Having a freezer full of already prepared meals makes for easy weeknight dinners. Feel free to substitute regular potatoes for the sweet potatoes if you wish.

  • Author: The Real Food Dietitians
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Yield: 4 servings 1x
  • Category: Main Entree - Paleo - Whole 30


Pie Filling:

  • 1 lb. grass-fed ground beef, lamb or bison
  • 2 medium carrots, peeled and chopped
  • 1 small green pepper, chopped
  • 1 small onion, chopped
  • 1 cup mushrooms, diced
  • 4 cloves garlic, minced
  • 1 tsp. chili powder (such as Simply Organic)
  • 1/2 tsp. dried rosemary or dried herb of choice (Such as Simply Organic)
  • 1/2 tsp. sea salt or to taste
  • 1/4 tsp. black pepper
  • 3 oz. organic tomato paste (about 6 Tbsp.)
  • 1/4 cup water

Sweet Potato Topping:

  • 2 large sweet potatoes, peeled and cubed (~6 cups cubed)
  • 1 Tbsp. coconut oil or ghee
  • 1/2 tsp chili powder (such as Simply Organic)
  • 1/4 tsp. sea salt


  1. Preheat oven to 375℉.
  2. In a skillet on medium heat, add the ground beef, chopped carrots, onions, peppers, mushrooms and minced garlic.
  3. Cook on medium heat until carrots are soft, about 12-15 minutes. Begin making the topping while the meat filling cooks.
  4. Once the carrots are soft, stir in tomato paste, water, seasonings, salt and pepper.
  5. For the topping: Steam or bake (at 375℉) the sweet potatoes until fork tender. Then add all of the topping ingredients to a food processor (or blender) and process until smooth. NOTE: If using white potatoes, we recommend mashing them by hand rather than blending to prevent them from getting pasty.
  6. Final step: Transfer the meat filling to a casserole dish (9 x 9 inch dish will work) or 10 inch cast iron skillet and top the meat filling with the sweet potato mash. Dash with sea salt and chili powder.
  7. Bake for 10 minutes. Remove from oven and serve.


To reheat if frozen: Remove from freezer and place in fridge the day before you plan to serve it. Simply reheat in the oven set at 375℉ for about 20-30 minutes or until center is hot (~165℉). You can reheat from frozen, it will however take a little longer. If reheating from frozen, cover with foil for the first 30 minutes. Remove foil and continue to bake until center is hot (~165℉).


  • Serving Size: 1/4 of recipe
  • Calories: 394
  • Sugar: 17 g
  • Sodium: 350 mg
  • Fat: 16 g
  • Carbohydrates: 40 g
  • Fiber: 8 g
  • Protein: 26 g