This Whole 30 Sweet Potato Shepherd’s Pie is the ultimate cozy, comforting, and delicious Fall dish.
I’m not gonna lie, I was the least bit thrilled that today was Monday yet again. Why do the weekends have to fly by so incredibly fast? I’m a strong believer that 3 day weekends should be a regular thing.. Don’t you think the world would be a better place? A gal can only dream…But hey, we’ve almost made it to Tuesday, which is one day closer to hump day.
The good news is, however, I have a lot of delicious meals on the horizon that I’m so excited to share with you guys. Like this Whole 30 Sweet Potato Shepherd’s Pie. When we attempted Whole 30 last Spring, this was one of the first meals I made, and I literally had no idea I would love it THIS much. I say attempted Whole 30 because we weren’t exactly successful…. we definitely followed it during the week, but we were traveling a ton that month and had numerous weddings/events to attend, so it made it nearly impossible since quite a few of the meals weren’t up to us.
I learned so much though, and would definitely consider doing it again one day. I also love incorporating a lot of the same principles in my cooking, but am also not strict if I add cheese, dairy, or carbs every now and then.
This dish, however, I want to eat it all day, every day, forever.
Okay, that might be extreme, but it’s pretty much amazing, and Alessandro totally raves about it, too.
The key to that oh-so-fluffy sweet potato mash is roasting the potatoes beforehand. Toss the potatoes in olive oil and generously season with salt and pepper and spread them around on a parchment paper lined baking sheet.
Roast at 400 degrees for 25-35 minutes, or until a toothpick inserts easily. Now, toss those cute little cubes with a few T of Ghee (or butter if you aren’t going the Whole 30 route), and blend em up! Trust me, you will want to eat it straight out of the blender with a spoon, but please don’t.. Save it for the real deal- it’s so worth it.
Can you prep this Whole 30 Sweet Potato Shepherd’s Pie ahead of time?
Absolutely!! This dish can be made ahead of time if that’s more convenient with your schedule, just store it in the fridge until your ready to bake, but keep in mind you may need to bake it a few additional minutes.
This would also make a fantastic meal to bring to friends that recently had a baby or maybe someone that just needs a little TLC. Prep it ahead of time and simply provide them the baking instructions. It also freezes really well, so they can pop it in the freezer as well– just make sure it has completely cooled before doing so.
I hope you enjoy!! Please share your creations with me by either leaving a review/comment below or by posting on instagram and tagging @tippsinthekitch I Would love to see!!!Print
Whole 30 Sweet Potato Shepherd’s Pie
- Prep Time: 45 mins
- Cook Time: 35 mins
- Total Time: 1 hour 20 mins
- Yield: 4-5 1x
- 3 sweet potatoes, peeled and cut into 1 inch cubes
- 1 lb grass-fed ground beef
- 4–5 T Olive Oil
- 3 T Ghee
- 1 yellow onion, diced
- 1 large shallot, finely chopped
- 5 cloves garlic, minced
- 1 green bell pepper, finely diced
- 2 carrots, cut into small pieces
- 1/2 T chipotle chili powder
- 2 1/2 T chili powder
- 1 tsp smoked paprika
- 1/2 tsp italian seasoning
- 1/4 tsp oregano
- 1/3 c tomato paste
- Salt + Pepper to taste
- Chopped parsley, as garnish
- Preheat oven to 400 degrees and line a large rimmed baking sheet with parchment paper.
- Toss cubed sweet potatoes with 2-3 T olive oil and generously season with salt and cracked pepper; toss to coat. Spread sweet potatoes into an even layer on parchment paper and roast for 25-35 minutes, until nicely roasted and toothpick inserts easily.
- Meanwhile, heat remaining 2 T oil in a large cast iron skillet. Once oil is hot, add onion, shallot, garlic, bell pepper, and carrots. Cook for 7-9 minutes, stirring every few minutes, until veggies are tender.
- Transfer cooked veggies to a bowl on the side and using the same skillet, add a little more olive oil and add ground beef. Cook, breaking up with the back of your spoon until fully cooked through and no longer pink.
- Transfer veggies back to the skillet with the ground beef, and add spices and tomato paste; reduce heat to medium-low, and stir to combine. Season to taste with salt and pepper.
- When potatoes are done roasting, add to a blender or food processor along with Ghee and blend until smooth & creamy. Set aside.
- Spread beef mixture into an even layer in skillet and top with pureed sweet potatoes. Spread potatoes into an even layer on the top and create peaks in the mash with a spoon.
- Bake at 400 degrees covered for 15 minutes, uncover and bake an additional 18-20 minutes. I like to broil for the last 2 minutes to crisp those taters up a bit.
- Garnish with fresh parsley and serve.
*You can prepare the dish ahead of time, cover and store in the fridge until you are ready to bake.
*This would make a great dish to bring to friends that recently had a baby. It freezes really well too, so if you are prepping before you have a baby, this would be great for that too!