Paleo Shepards Pie Recipe

Paleo Shepards Pie RecipeThis Paleo Shepards Pie Recipe has all the satisfaction of the traditional comfort food but with much fewer carbs since you are using a combination of mashed cauliflower and Japanese sweet potatoes instead of starchy mashed potatoes. This meal was always one of my favorites growing up and it was easy to adapt to Paleo. Most recipes just call for mashed cauliflower on top but I find that adding some Japanese sweet potatoes gives it that potato taste and feel without bumping up the carbs too much.

Paleo Shepards Pie Recipe


1 pound ground beef, elk, buffalo or emu (any lean red meat)

1 pound ground pork

1 onion, diced

2 cloves garlic, minced

sea salt and pepper to taste

1 tbsp Worcestershire sauce

1 small can tomato paste

1 tsp cider vinegar

1 tsp Dijon mustard

2 cups carrots or any of your favorite veggies, chopped

1 1/2 cups low sodium beef stock or water

1 head cauliflower, quartered

3-4 Japanese sweet potatoes, peeled and quartered

2-3 tbsp coconut oil or butter


Boil the sweet potatoes and cauliflower until tender. Drain thoroughly and mash adding the coconut oil or butter and salt and pepper to taste. If the mixture is watery place the pot back on the stove and heat while stirring to prevent burning until most of the moisture evaporates and mixture is the desired consistency. Set aside until you are ready to assemble.

In a large skillet brown the ground meats with the onions and garlic. Drain off any excess fat. Add the remaining ingredients to the skillet and bring to a boil. Reduce heat and simmer until vegetables are tender and most of the liquid is reduced. You can thicken the gravy with a bit of almond flour if desired.

Pour the meat mixture into a large casserole or baking dish. Top with the mashed cauliflower/sweet potato mixture. Bake in a 350F oven until the top is slightly golden (approx 30 minutes).

This Paleo Shepards Pie Recipe makes a really large pan full which makes it perfect for potluck dinners or a large family get-together. I usually divide it in half and make two smaller pans so I can put one in the freezer for a later date.


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