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
  • 34 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 1/2 tsp salt
  • 1 tsp pepper
  • 1/2 tsp italian seasoning
  • 1/4 tsp oregano
  • 1/3 c tomato paste
  • Chopped parsley, as garnish


  1. Preheat oven to 400 and line a large baking sheet with parchment paper and grease a large cast iron skillet.
  2. Toss sweet potatoes with 2-3 T olive oil, 3/4 tsp salt and 1/2 tsp pepper. Place onto parchment lined baking sheet and roast for 25-35 minutes, until nicely roasted and toothpick inserts easily.
  3. Meanwhile, heat remaining 2 T oil in a large skillet. Once oil is hot, add onion, shallot, garlic, bell pepper, and carrots. Cook for 8-10 minutes, stirring every few minutes, until carrots are tender.
  4. In a separate skillet, brown the beef until totally browned and cooked through. Add to onion mixture.
  5. Add spices and tomato paste to skillet, reduce heat to medium-low, and stir to combine.
  6. When potatoes are done roasting, add to blender or food processor with Ghee and pulse until smooth & creamy. Set aside.
  7. Option to leave beef mixture in the cast iron skillet and cook in that, otherwise, transfer to a greased casserole dish.
  8. Spread sweet potato mash over beef mixture, and using a large spoon, create peaks in the mash.
  9. Bake covered for 15 minutes, uncover and bake an additional 20 minutes. I like to broil for the last 2 minutes to crisp those taters up a bit.
  10. Garnish with fresh parsley and serve.

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