Paleo Shepherd's Pie

Paleo Shepherd's Pie

If you're looking for a comfort dish, especially when it's cold outside, then check out my Paleo Shepherd's Pie that is gluten, grain, dairy and egg free.
Course Dinner
Keyword Paleo Shepherd's Pie
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 282kcal
Author Carol Lovett


  • 1 large sweet potato, peeled & diced
  • 1 pound ground beef, raw
  • 1 cup carrot, finely chopped (about 1 carrot)
  • 1 cup onion, finely diced
  • 1/2 cup celery, finely diced
  • 1 clove garlic, finely diced
  • 1/2 cup beef broth
  • 1 tsp barbecue sauce replaces Worcestershire sauce
  • sea salt
  • ground pepper


  • Preheat the oven to 400 degrees F.


  • Place the sweet potato in a pot of salted water. Turn to a boil and cook until tender. *You can easily put a fork through the sweet potato.
  • Drain and mash the sweet potato.


  • On medium heat, in a frying pan, sauté carrots, onions and celery. Cook until the onions are translucent.
  • Add the ground beef, garlic and sprinkle generous amounts of salt and pepper.
  • Cook until the beef is cooked.
  • Add the broth and barbecue sauce. Cook on low for 10 minutes.
  • Place everything in a 6 x8 oven proof dish.

Putting it all together

  • Drop spoonfuls of the sweet potato over the beef mixture. Then spread it all over. *I used a fork to create an artistic swirl in the topping.
  • Bake for 30 minutes. Broil on high for 5 minutes.
  • Serve warm.