Sweet Potato Shepherd’s Pie

This delicious Sweet Potato Shepherd’s Pie is full of hearty vegetables and flavorful ground beef. The sweet potato topping is creamy and luscious. This main dish recipe is a family favorite! Gluten-free, grain-free, Whole30, and paleo.

Shepherd’s pie is traditionally made with ground lamb and mashed white potatoes, but this paleo version uses ground grass-fed beef topped with mashed sweet potatoes.

The correct culinary term for this recipe would be actually be cottage pie, but most Americans associate Shepherd’s Pie with meat and veggies topped with mashed potatoes.

Whether you’re cooking for just yourself or a crowd, this is a great meal prep recipe that everyone loves. Cook this on the weekend and enjoy it for several nights. This is one of those recipes that tastes even better when it’s reheated.

Let me show you how easy it is to make this gluten-free, grain-free, and Sweet Potato Shepherd’s Pie recipe.

Why You Need This Recipe

• This shepherd’s pie makes 6 servings. It’s perfect for a family, or for meal prepping for the week.
• You can use a variety of vegetables you have on hand, including carrots, fennel, peas, celery, or onion.
• Swap out the sweet potatoes for white potatoes, if you prefer. You can also use ground lamb instead of ground beef.

Key Ingredients

Sweet potatoes get mashed into a rich and creamy topping for the meat and veggies. Sweet potatoes are rich in antioxidants, fiber, and beta-carotene, and are also budget-friendly. You can even use frozen sweet potatoes that are already mashed for this recipe.

Ground meat gets cooked and then mixed with vegetables for a delicious and flavorful filling for your clean eating shepherd’s pie.

Vegetables like celery, peas, and onion add texture and nutrition to this healthy casserole.

Seasonings like garlic, tomato paste, and dried herbs take this meal to the next level.

Recipe Steps

Step One

The first step to making a shepherd’s pie is to make the mashed potatoes. For this paleo version, we’re using sweet potatoes.

I like using my Instant Pot Sweet Potatoes for this recipe. It’s the easiest way to make cooked sweet potatoes, in my opinion. After you cook the potatoes, just remove the skins so you have just the flesh.

Whether you like to make mashed potatoes in the pressure cooker or on the stovetop, you’ll need about four cups of cooked mashed potatoes to make the shepherd’s pie.

Please see the printable recipe card at end of this post for the exact ingredients and measurements.

Step Two

The next step to this recipe is to cook your vegetables and ground beef in a large skillet over medium heat on the stovetop. Then, add them to the bottom of a baking dish or casserole dish.

Step Three

Lastly, spread the cooked and mashed sweet potato mixture on top of the vegetables and ground beef and then bake the whole thing for 20 minutes in the oven at 350 degrees F.

Step Four

Let the shepherd’s pie cool for a few minutes before serving. I hope you’ll agree that this is a tasty and fairly easy-to-make casserole.

Recipes Tips & Substitutions

• Want a lighter version? You can use ground turkey in this recipe instead of the beef mixture.
• Feel free to use regular potatoes instead of the sweet potato mash. But, please note that white potatoes aren’t approved for strict paleo diets.
• Feel free to get creative with the vegetables and herbs that you use in this dish. You can use mushrooms, fresh herbs, garlic powder, or whatever you have on hand.
• Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.

Recipe FAQs

More Gluten-Free Casserole Recipes You Might Like

• Chicken, Broccoli & Rice Casserole
• Spaghetti Squash Casserole
• Sweet Potato & Kale Casserole
• Sweet Potato Casserole

What to Serve with Shepherd’s Pie

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Broccoli Crunch with Bacon Salad (Whole Foods Copycat)

Romaine Salad with Simple Vinaigrette Dressing

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Sweet Potato Shepherd’s Pie

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Print Recipe

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This delicious Sweet Potato Shepherd’s Pie is full of hearty vegetables and flavorful ground beef. The sweet potato topping is creamy and luscious. This main dish recipe is a family favorite! Gluten-free, grain-free, and paleo.

• Total Time: 75 minutes
• Yield: 6 1x

Ingredients

Units USM Scale 1x2x3x

• 8 medium sweet potatoes
• 2 tablespoons butter or ghee (for dairy allergies, use vegan butter or coconut oil)
• 1/4 cup unsweetened almond milk or your favorite plant milk
• 1 onion, chopped
• 4 celery stalks, chopped
• 2 garlic cloves, minced
• 1 pound 85%-90% lean grass-fed ground beef
• 2 tablespoons tomato paste
• 1 cup frozen petite green peas
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon ground dried thyme

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Instructions

1. To cook the sweet potatoes, you can either make them in the Instant Pot or in the oven. 
2. When they are done cooking, carefully remove the skins and place the flesh in a medium bowl. Add the ghee or butter and almond milk, and stir to combine. Set the mashed potatoes aside.
3. Preheat your oven to 350 degrees F. 
4. Heat a large nonstick skillet over medium heat. Add the onion, celery, garlic, beef, and tomato paste. 
5. Use a spatula to break up the beef as is starts to cook. When the beef is no longer pink, turn off the heat and add the frozen peas, salt, pepper, and dried thyme. Stir and pour the mixture into a medium baking dish.
6. Use a spatula to spread the cooked sweet potatoes over the top of the ground beef and vegetable mixture. 
7. Place the baking dish in the oven for 20 minutes, or until the sweet potato topping starts to brown.
8. Remove the dish from the oven and let it cool for a few minutes before serving. 

Notes

1. Want a lighter version? You can use ground turkey in this recipe instead of the beef mixture.
2. Feel free to use regular potatoes instead of the sweet potato mash. But, please note that white potatoes aren’t approved for strict paleo diets.
3. Feel free to get creative with the vegetables and herbs that you use in this dish. You can use mushrooms, fresh herbs, garlic powder, or whatever you have on hand.
4. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Main dish
• Method: Oven
• Cuisine: Paleo
• Diet: Gluten Free

Nutrition

• Serving Size:
• Calories: 314
• Sugar: 10.4 g
• Sodium: 603.6 mg
• Fat: 6.5 g
• Saturated Fat: 3.6 g
• Carbohydrates: 42.6 g
• Fiber: 7.6 g
• Protein: 21.4 g
• Cholesterol: 55.5 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.