Shepard’s Pie (wrong season but sure is comforting!)

I made this the other night and kept it in the fridge to be baked the next night when I knew I’d be home late. To my complete disbelief, Jesse had never had Shepard’s Pie so his only exposure is this paleo version. I have to say, it rivals the original.

By the time I remembered to take the photo is was partially gone, sorry about the leftovers looking presentation.


• 1 large sweet potato (I sort of wish I had used more than this… use 2!)
• 1/4 cup organic butter
• 1 1/2 pounds ground beef or bison
• 1 large sweet yellow onion, chopped fine
• 3 cloves garlic, finely minced
• 8-10 mushrooms, finely chopped
• 1 large zucchini, diced
• 3 celery sticks, diced
* In general I would go heavy on the veggies
• 1 cup organic beef broth
• 2 tbsp coconut flour
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• cilantro to taste (I didn’t use too much but found that it was really good, Jesse says he hates cilantro but didn’t seem to notice it was in there)
• sea salt and pepper

– Peel sweet potato and cut into small cubes. Boil the sweet potatos until they are soft and fork tender. When they are done mash with the organic butter and season with a little sea salt and pepper.

– Put the ground beef to a wok and fry until brown over medium high heat.
– Add to the beef: onion, garlic, herbs, salt and pepper and cook over medium heat for five minutes.
– Add the mushrooms and celery and zucchini and continue to cook for a five minutes.
– In a small bowl add the 2 tbsp of coconut flour and slowly add beef broth while whisking to make a paste. Add this paste to the beef mixture along with the remainder of beef stock.

– Pour the entire mixture into a casserole dish and top with sweet potatoes.

– Bake at 350 degrees for 1 hour (but as I found out it will take way longer if it’s been in the fridge overnight).