Shepherd’s Pie

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This Shepherd’s Pie is one of those great comfort foods. It’s also a really handy meal to prep in advance if you have dinner guests. The dishes from cooking are done, the meal is prepped and all you have to do is heat and serve!

There’s a number of ways to prep this dish. I used white sweet potatoes in the photo above, but it also works really well with regular sweet potatoes. You can use what ever veggies you’d like in the filling. Beef, lamb or bison can be used for the meat.

Shepherd’s Pie (AIP, Paleo)

Author: Elaine Drake, chpmom.com

Serves: 6 adults

Mashed White Sweet Potato Topping Ingredients:

• 3 large white sweet potatoes, peeled and diced
• 2 large turnips, peeled and diced
• 1 cup bone broth (chicken or beef is fine)
• sprinkling sea salt
• sprinkling pepper (omit for AIP)

Topping Instructions:

Placed diced sweet potato and turnip in large pot. Fill pot with enough water to cover the potato and turnip. Cover and bring to a boil on stove. Once boiling, remove lid and allow to continue boiling for approx. 15 minutes or until potato and turnip pieces are tender enough to easily break apart with a fork. Remove from heat. Drain water. Add in bone broth, salt and (if using) pepper. Using a potato masher or immersion blender, mash or blend potatoes, turnips, bone broth and salt and pepper until desired consistency is reached.

Filling Ingredients:

• 2 tablespoons olive oil
• 1 lb ground beef (or lamb or bison)
• 3 cloves garlic, minced
• 1 yellow onion, diced
• 2 stalks celery, chopped
• 3 large carrots, peeled and chopped
• 1 cup frozen or fresh chopped kale or spinach
• 1 cup finely chopped green cabbage
• 1 zucchini diced
• 1/2 teaspoon thyme
• 2 tablespoons coconut aminos
• sprinkling sea salt
• sprinkling pepper (omit for AIP)

Filling Instructions:

In a large skillet, heat oil over medium heat. Add in garlic, celery and onions. Cook until slightly softened. Add in ground beef. Cook until meat is browned. Toss into skillet carrots, kale/spinach, cabbage and zucchini. Stir and cook for 5 minutes. Add thyme, coconut aminos, salt and (if using) pepper. Stir and allow to cook for 10 minutes, stirring frequently. Remove from heat. Pour filling mixture into a medium sized casserole dish. With a spoon, make sure mixture is evenly distributed across the dish. Top the filling with the mashed white sweet potato, evenly distributing to cover the filling. Sprinkle parsley on top if desired. Heat oven to 350. Bake the Shepherd’s Pie for approximately 20 minutes. Remove and serve hot or allow to cool, place in fridge for up to 24 hours and re-heat before serving.