Okay, so I was craving chicken pot pie the other day. Now I’m sure there is a paleo recipe for it, but I found a recipe for paleo shepherd’s pie and I thought that was a close second. And I remember my friend Cassie mentioning how she makes it all the time so I thought I should give it a try.

**This can also be made with a cauliflower topping as well. I’m just on a huge sweet potato kick lately. I’ll absolutely be giving the cauliflower one a try as well.

This paleo shepherd’s pie was the perfect meal and it lasted Thomas and I two nights, which is always a plus.

Paleo Shepherd’s Pie

Ingredients

Pie Filling: 

• 1 pound of grass-fed ground beef (you can also make it with lamb, bison, or turkey)
• 2 medium carrots, peeled and chopped
• 1 small green pepper, chopped
• 1 small onion, chopped
• 1 cup mushrooms, diced
• 2 cloves garlic, minced
• 1 tsp. chili powder
• 1/2 tsp. dried rosemary
• 1/2 tsp. sea salt
• 1/4 tsp. black pepper
• 3 oz. tomato paste (about 6 tbsp.)
• 1/4 cup of water.

Sweet Potato Topping: 

• 2 large sweet potatoes peeled and cubed (should be about 5 cups in total)
• 1 tbsp. of coconut oil or ghee
• 1/2 tsp of chili powder
• 1/4 tsp of sea salt

Instructions

Pie Filling:

1. Preheat the oven to 375 degrees.
2. In a skillet on medium heat add the ground beef, chopped carrots, onions, mushrooms, pepper, and minced garlic.
3. Cook on medium heat until carrots are soft. It should take about 15 minutes. Begin making the topping while the filling cooks.
4. Once the carrots are soft, stir in the tomato paste, seasoning, salt & pepper.

Sweet Potato Topping: 

1. Steam or bake your sweet potatoes until fork tender. I steamed mine on the stove for about 15 minutes.
2. Then add all your topping ingredients into a food processor and blend until smooth.

Final Step: Transfer the meat filling into a casserole dish and top with the sweet potato topping. Dash with some extra sea salt and chili powder. Bake for about 10 minutes. Remove from the oven, serve, and enjoy!