{Comfort Food} Shepherd’s Pie

Shepherd’s pie is one of my favorite fall comfort foods.

It’s hot, and hearty.

And also delicious.

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I decided to use sweet potatoes instead of mashed cauliflower.

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Because sweet potatoes are delicious.

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Grass-fed beef with mushrooms, carrots, peas and onion.

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{Comfort Food} Shepherd's Pie
Prep time
Cook time
Total time
This recipe is based off of Paleo Comfort Food's Farmer's Pie, The mashed sweet potato recipe is from Food Lover's Kitchen.
Recipe type: Dinner
Serves: 8
  • 2 lbs ground beef (preferably grass-fed)
  • 4 cloves garlic, minced
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 1 container (~8oz) of mushrooms, sliced
  • 1 bag of frozen peas, thawed
  • 1 can tomato paste
  • 2 tbsp balsamic vinegar
  • 1 Tbsp fresh rosemary, chopped
  • 2 tsp fresh thyme
  • 4 to 6 medium sweet potatoes
  • ½ cup coconut milk
  • 1 Tbsp butter plus more for the pan
  • sea salt and pepper
  • butter
  1. Preheat your oven to 350 F.
  2. In a large skillet, brown the meat with the cloves of garlic in butter.
  3. Once the meat is browned, remove it from the pan, and cook the onions, carrots and mushrooms until carrots are soft and onions are translucent.
  4. Add the meat back to the pan, add the tomato paste, balsamic vinegar, rosemary, thyme and salt.
  5. Cook until all of the excess liquid has cooked off.
  6. Stir in the peas.
  7. Pour the meat mixture into a large baking dish-- 9X13" works well.
  8. Bake your sweet potatoes: place the sweet potatoes on a foiled lined baking sheet and bake until soft-- about 40 minutes depending on the size of your sweet potatoes. (You could also do this step while you are cooking the meat on the stove top).
  9. Allow the potatoes to cool for a few minutes, then peel and place into a medium-sized bowl with coconut milk, butter, sea salt and pepper.
  10. Mash the sweet potatoes into a paste, and spread on top of your meat mixture.
  11. Bake the shepherd's pie for 15 to 20 minutes, or until the sides are bubbling and the center is hot.


When the weather gets cold, I find myself craving hearty meals like this one.

What do you crave in the fall? What are your favorite fall comfort foods? Feel free to tell me in the comments below.

About Allison

Allison is a Certified Holistic Health and Nutrition Counselor. She specializes in empowering individuals through 1 to 1 Health Counseling Programs to cultivate a carefree relationship with food, and to have more vibrant, natural energy by transitioning to a whole food, often Paleo, diet. DISCLOSURE: In order for me to support my blogging activities, I occasionally may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. However, I only recommend products or services I believe in and trust.

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14 Responses to {Comfort Food} Shepherd’s Pie

  1. Sheila November 12, 2013 at 2:16 PM #

    The recipe sounds great, except for the tomatoes (which are night shade), is there a substitution I could use? Thank you:)

    • Allison November 13, 2013 at 5:12 PM #

      Hi Shelia,

      I’m not sure what you could use as a tomato paste substitution…I would just leave it out all together. The tomato paste gives it a little bit of texture and a different flavor, but you could add 1 or 2 tbsp of coconut aminos and I’m sure it would taste delicious.

      • Sheila November 13, 2013 at 10:14 PM #

        Thank you for the reply. I’m on such a strick diet, no night shades and I have allergies to fermented foods i.e. soy sauce, miso, tamari and Braggs aminos. Do you think coconut aminos would be in the same category ? If so, I’ll just leave it out. Thanks….

        • Allison November 22, 2013 at 11:36 AM #

          Hmm…I think that coconut aminos might be in the same category. I would just go with the balsamic vinegar– I think it will taste good without the aminos too!

          • Sheila November 23, 2013 at 1:06 PM #

            Thanks so much, I will try that! Have a great day:)

  2. Jaffney November 22, 2013 at 11:33 AM #

    I made this last night with just over 2# of ground beef and just over a tbsp. of coconut amino acids. I didn’t have rosemary but this still came out SO TASTY. The peas were a great addition for texture and flavor and not something I would have added on my own. I can see this being a go-to fall & winter dinner. Thanks Allison!

    • Allison November 22, 2013 at 11:36 AM #

      Yay! I’m glad you liked it!

  3. Jane December 8, 2013 at 6:50 PM #

    Just made this for dinner tonight and it was delicious!!! Thanks for sharing, Allison! I’m def adding this to the regular rotation.

  4. Katja Jefferys August 12, 2014 at 2:14 AM #

    Just made it and used turkey mince and also added a jar of spaghetti sauce and loved the coconut through the sweet potatos, great idea and sooo yummy…

  5. Vera October 12, 2014 at 10:33 AM #

    Hi, this recipe is so amazing. Thanks for posting. I made it a few weeks ago, and my husband who is sensitive to a wide variety of things that we are still tracking down, reacted. Do you have a recommendation for mushroom substitution? Also, I am going to replace the balsamic with coconut aminos, any concerns? Thanks again!

    • Allison October 13, 2014 at 9:34 AM #

      Hi Vera! I’m glad that you like the recipe! You can definitely substitute coconut aminos for the balsamic– off the top of my head, I don’t have a substitution for the mushrooms– you might be able to just skip them and add more peas and carrots (or just skip them). You could also try adding another kind of fall veggie– like parsnips or turnips! Let me know how it goes!


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