Paleo Shepard’s Pie

Posted on November 18, 2012


As the weather cools off, and hearty root vegetables start to become staples on the dinner table, this paleo version of a traditional shepard’s pie is an excellent choice for a Sunday evening meal.  As with all the recipes on this blog, you can substitute any ground meat you like for what I used, but in this instance, grass fed beef was my beast of choice.  You can also add more veggies to the pie itself for a one pot meal, or just steam some broccoli on the side like I did.

For filling:

1lb ground grass fed beef

2 large carrots chopped

1 medium onion finely chopped

5 cloves garlic finely chopped

1 Tbsp tomato paste

1 14oz can diced tomatoes

1/2 cup red wine

1/2 cup water

2 bay leaves

1/2 tsp cinnamon

1 tsp salt

1 tsp pepper

1 tsp coriander

1 tsp red pepper flakes

For potato topping:

2 large garnet yams or sweet potatoes

2 Tbsp grass fed butter

1/4 cup almond milk

1 tsp salt

1 tsp pepper

In a medium oven safe heavy pan, brown beef with a bit of olive oil until cooked through.  With a slotted spoon, remove cooked beef from pan and set aside leaving any fat and juices in the pan.  Add carrots and onions to hot pan, and saute in beef fat just until they begin to soften.  Add garlic and cook until fragrant.  Return beef to pan along with tomato paste, and mix together.  Add wine and allow to reduce by half.  Stir in all other filling ingredients and allow to simmer for about 30 minutes.

Meanwhile, peel and cube sweet potatoes.  Place cubes in a medium sauce pan and cover with water.  Boil potatoes just until soft.  Once they are cooked, drain well, then add butter, milk, sat and pepper and puree with a hand mixer or in a food processor until smooth and creamy.  Pour potato mixture over the top of the beef filling and smooth out until potatoes are evenly distributed.  Place pot in a preheated 375 degree oven and bake uncovered for about 45 minutes, or until potatoes begin to brown and filling starts to bubble up around the edges.  Serve with steamed veggies, or a side salad.  Enjoy!


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