Whole 30 Sweet Potato Shepherd’s Pie




  1. Preheat oven to 400 degrees and line a large rimmed baking sheet with parchment paper.  
  2. 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.
  3. 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.
  4. 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.  
  5. 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
  6. When potatoes are done roasting, add to a blender or food processor along with Ghee and blend until smooth & creamy. Set aside.
  7. 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.  
  8. 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.
  9. 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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