Whole 30 Sweet Potato Shepherd’s Pie




  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. Transfer cooked veggies to a bowl on the side and using the same skillet, add a little more olive oil and cook ground beef, breaking up with the back of your spoon until fully cooked.  Remove any excess grease at this time. 
  5. Transfer veggies back to skillet with ground beef.  Add spices and tomato paste to skillet, reduce heat to medium-low, and stir to combine.
  6. When potatoes are done roasting, add to a blender or food processor along with Ghee and blend until smooth & creamy. Set aside.
  7. Grease casserole dish of choice (round/rectangle, up to you!), and spread beef mixture into the bottom. 
  8. Spread sweet potato mash all on top of beef mixture, and using a large spoon, create peaks in the mash.
  9. Bake at 400 degrees 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.


*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!

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