When I think of traditional comfort food, Shepherd’s Pie always comes to mind.  It’s filled with such a rich depth of flavor, from the savory beef and vegetable mixture to the piping hot potato topping.  For this Whole30 version, I used ground beef, carrots, onion and green peppers as the base of the dish.  For the topping, I decided to switch it up and do sweet and savory sweet potatoes.  This fun twist added a ton of extra flavor and it has since become my favorite way to make Shepherd’s Pie.


There are two parts to this dish: the ground beef mixture and the sweet potato topping.  First, preheat oven to 400 degrees Fahrenheit.  Wrap sweet potatoes in aluminum foil and pierce several times with a fork.  Place potatoes on parchment lined baking sheet and bake for about an hour.  Sweet potatoes are done when they’re soft and tender.  Meanwhile, in an oven safe skillet, brown ground beef with onions, green peppers and ghee.  Once brown and crumbly, discard excess grease and add the remaining ingredients.  Bring to a light boil, stirring occasionally, and then reduce to a simmer for 20 minutes.  Once sweet potatoes are done, carefully remove from oven and peel them.  Add sweet potato flesh, ghee and coconut cream to a large bowl and mix until smooth and creamy.  Place sweet potato mixture on top of beef mixture.  Then, bake for 10 minutes until bubbly at the edges.


To ensure a smooth and creamy sweet potato topping, bake sweet potatoes until very soft and tender.  They should resemble mashed potatoes when peeled.  After mixing sweet potatoes with ghee and coconut cream, they should be very creamy.  If needed, add this mixture to a blender and blend until smooth.  Scoop this mixture down onto the ground beef mixture.  Then, bake until the edges of the skillet are just starting to bubble.  Serve warm for best results!

One of the best parts about this dish is that it reheats really well.  Make this on a Sunday afternoon and have the leftovers throughout the week. I actually think this recipe is better as leftovers; the flavors really marry together and become irresistible.  I hope this healthy comfort food makes its way into your kitchen soon!  Pair this dinner with a classic Paleo chocolate chip cookie for dessert!

Prep Time: 10 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 20 minutes
Course: Lunch, Dinner
Servings: 8 servings



Beef Mixture:
2 pounds ground beef (I used Teton Waters Ranch)
1 onion, diced small
1 TBL garlic ghee
1/2 green pepper, diced small
2 large carrots, chopped
1 cup beef broth
1 6 ounce can tomato paste
2 TBL coconut aminos
1 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder

Sweet Potatoes:
3 large sweet potatoes
2 TBL ghee
1/2 cup coconut cream


Preheat oven to 400 degrees Fahrenheit. Wrap each sweet potato in aluminum foil and pierce several times with a fork.

Next, place wrapped sweet potatoes on a parchment lined baking sheet.  Bake for about an hour, until soft and tender throughout.

Meanwhile in a large oven safe skillet (I used a cast iron), add ground beef, onion, green pepper and garlic ghee.  Cook until beef is browned.

Discard excess grease.  Then, add remaining ingredients and bring to a light boil.  Continue stirring.

Reduce heat and let simmer for 20 minutes.  Then, set aside.

Once sweet potatoes are done, carefully remove from oven.  Remove skins and add flesh to a large mixing bowl.  Stir in ghee and coconut cream and mix until smooth and creamy.  Alternatively, place sweet potatoes, ghee and coconut cream in a blender and blend until smooth.

Top meat mixture with sweet potatoes and bake at 400 degrees Fahrenheit for 10 minutes or until edges are bubbly.