Paleo Shepherd’s Pie
Winter is such a great time for casseroles because they not only warm up the house with the oven, but they’re also incredibly comforting and warming for the soul. That being said, before winter is over, I wanted to share this great twist on a classic recipe that I’m sure is a staple for many families.
Sweet Potato Lover
Personally, if I have an option between sweet potatoes and white potatoes, I will always choose sweet potatoes, no doubt, which is why I love this recipe. (Side Note: regular potatoes are not technically considered paleo, but more research is showing that they should be). Instead of the using regular white potatoes, this Paleo Shepherd’s Pie uses sweet potatoes, so it’s paleo-friendly and adds a boost of vitamins and nutrients! Plus, it makes a good-size portion, so there are usually leftovers that can even be frozen for a later date!
Another Quick Side Note
My dad hates eating leftovers, whether they’ve been in the fridge or especially if they’ve been frozen. HOWEVER, a couple months ago, I was craving some of my Paleo Shepherd’s Pie, but I didn’t have time to make it. I thawed the leftovers that were in freezer from the last time I had made it, put it in a casserole dish, reheated it in the oven, and then served it to my family. Guess what? My dad could not stop raving about how good it was and never even questioned that it had come from the freezer. Obviously, I didn’t tell him before he took a bite and wouldn’t let him come in the kitchen while I was preparing it ;). I guess he’ll find out now… Oh well.
Point being, this recipe is great for a nice Sunday family dinner and freezes well for leftovers to make for an easy lunch or dinner when you don’t have time to cook. Enjoy!
- 1 tablespoon avocado oil
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 stalks of celery, chopped
- 1 lb. ground turkey
- 4 garlic cloves, minced
- ½ teaspoon dried thyme
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon Fox Point from Penzey's (or a mix of your favorite herbs with onion and/or garlic powder)
- A sprinkle of cayenne pepper
- Salt, to taste
- 2 tablespoons tomato paste
- ¾ cup vegetable or chicken broth (homemade bone broth tastes the best)
- For the Sweet Potato Topping:
- 3 large sweet potatoes, cut into large chunks
- 2-3 tablespoons So Delicious unsweetened vanilla coconut milk
- 1 tablespoon coconut oil, melted
- 1 teaspoon fresh rosemary, chopped
- ¼ teaspoon garlic powder
- ⅛-1/4 teaspoon cayenne pepper
- Salt, to taste
- First, bring a large pot of water to a boil.
- Then, boil the large chunks of sweet potatoes until they're tender.
- Next, while the sweet potatoes are boiling, sauté the chopped onion, carrots, and celery with the avocado oil in a large skillet over medium-high heat.
- Then, add the ground turkey to the sautéed veggies and cook the meat until it's no longer pink, draining the excess juice.
- Next, add the garlic, thyme, rosemary, Fox Point (or herbs), cayenne pepper, salt, tomato paste, and broth to the meat and veggies. Simmer the turkey/veggie mixture for about 10 minutes.
- Then, while the meat is simmering, drain the sweet potatoes and mash them in a bowl with the coconut milk, coconut oil, garlic, rosemary, cayenne pepper, and salt.
- Next, after the meat has simmered, pour the mixture into a medium-sized baking dish (mine was a 9 x 13-inch baking dish). Then, top the meat/veggie mixture with the sweet potato mash. I scooped my sweet potatoes into a bag with a hole at one of the bottom corners and made swirls to make it more fun. See pictures.
- Then, bake the pie on low broil until it is nice and bubbly and the sweet potatoes are crispy, about 15 minutes. I turned the oven up to high broil for about 5 minutes at the end so that my potatoes would crisp up even more.
- Finally, remove the pie from the oven and let it stand for 5 minutes. This is an important step, otherwise the pie will just fall apart when you try to serve it.
- Once the pie has had a chance to sit, slice, serve, and enjoy!