Shepherd’s Pie

I’ve been doing a whole lot of cooking and not so much blogging lately.  I just realized I only did ONE blog last week and I have no idea why???  Although, thanks to Pinterest I’ve got a list a mile long of recipes I’m dying to try out… so, hopefully this week will be more productive in the blog department!  🙂

I love ONE-POT-MEALS!  It actually feels like fall here today!!!  I couldn’t be more excited!!!  Yesterday was 85 degrees and HUMID.  It was so humid my hair grew a foot off my head as soon as I stepped outside.  Today, on the other hand, was 70ish with a nice breeze and lots of clouds in the sky.  PERFECT running weather.  It made me happy!  I don’t re-call ever making a Shepherd’s Pie, but I saw a recipe on Pinterest and decided I needed to make it and it needed to be Paleo of coarse!  So…here ya go!  I hope you like it as much as we did!

Meat & Veggie Mixture:

Yields: 4 Servings

  • 1 lb grass-fed ground beef, lamb, or turkey
  • 1 tbsp butter plus 1 tbsp olive oil
  • 1 onion, small diced
  • 2-3 carrots, peeled and small diced
  • 1 cup white mushrooms, small diced
  • 1 bell pepper (any color), small diced
  • 8 oz can organic tomato sauce
  • 2 tbsp Italian seasoning
  • 1.5 tsp kosher salt
  • couple sprinkles of cayenne (optional)


  • 2 large sweet potatoes (or 3 medium size)
  • 2 tbsp butter
  • 1/2 cup coconut milk
  • 2 tsp dried rosemary
  • 1 tsp garlic powder
  • 1 tsp salt
  • couple sprinkles of cayenne (optional)


  1. Preheat oven to 350 degrees.  Peel and cut potatoes into chunks and boil in salted water for about 20 minutes or until tender.
  2. Sauté chopped onion, bell pepper, garlic, mushrooms and carrots in a skillet over medium-high heat about 10 minutes with 2 tbsp of olive oil and butter.
  3. Add the ground beef (lamb or turkey) to the sautéed veggies, along with the meat seasonings; sauté until beef is cooked through.
  4. Add the tomato sauce.  Stir until well combined.
  5. Simmer together about 10 minutes.
  6. Spoon meat mixture into in an oven-safe glass pie dish or casserole dish.  I used an 8×11 inch casserole dish.
  7. In a medium size saucepan or mixing bowl, mash cooked potatoes and add 1/2 cup of coconut milk.  You want the potatoes creamy, but still stiff so they hold their shape.
  8. Add 2 tbsp of butter to the mashed potatoes.
  9. Stir in rosemary, garlic powder, salt, and cayenne.
  10. Gently spread mashed potatoes over the beef filling.
  11. Bake at 350 degrees for about  20-30 minutes.
  12. Optional: after baking, place dish under oven broiler for 2-3 minutes to add a little brown crust (watch closely to avoid burning).
  13. Let it sit for about 10 minutes before you start dipping.
  14. EAT and ENJOY!  We enjoyed so much, we had 2 servings!  Thank God it’s healthy!







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