I recently discovered that I love shepherd’s pie. It wasn’t always this way.
Up until now when I heard someone mention it, it didn’t excite me or make my taste buds go crazy. Maybe it is because growing up I only remember eating ‘shepherd’s pie’ that came in the Marie Calendar frozen variety. And my sister was kind of obsessed with them.
I couldn’t figure out what was so special about it growing up.
And I especially couldn’t figure out why my sister loved them so much. I’ll have to ask her what her current take is on the lovely frozen variety of shepherd’s pie. It could spark a lively discussion hehe.
Fast forward 10 years and here I am—an avid shepherd’s pie lover.
At least when it is made this way with REAL ingredients and tasty as all get out. There is something so comforting and homey about this AIP Shepherd’s pie. I love that I get a dash of vegetables, satisfying carbs from the Japanese sweet potatoes, and a healthy dose of grass fed ground beef all in one bite. Although I would suggest adding some more greens to your plate if you want to up your nutrient density even more!
This shepherd’s pie is perfect for a busy weeknight.
Well, it works for any night of the week really. And it reheats wonderfully!! I hope you add it to your meal rotation as this is one you won’t want to miss!!
- BOTTOM LAYER:
- 4 thick cut slices bacon
- 2 cup celery, sliced
- 2 cups carrots, sliced
- 2 lbs grass fed ground beef
- 1 teaspoon sea salt
- 1 teaspoon dried savory
- ½ teaspoon garlic powder
- TOP LAYER:
- 3 japanese sweet potatoes (weighing about 2.5 lbs total)
- 2 T ghee or fat of choice
- ¼ cup additive free coconut milk
- ½ teaspoon sea salt
- Steam japanese sweet potatoes using your preferred method (I used my Instant Pot steam function for 15-20 minutes).
- Preheat oven to 375 degrees
- Cook bacon over medium high heat and set aside.
- Brown ground beef and add in sliced carrots and celery when the meat is halfway browned. Season with 1 teaspoon sea salt, 1 teaspoon dried savory, and ½ teaspoon garlic powder. Cook until beef is browned and vegetables are softened. About 5-10 minutes. Covering if necessary.
- Puree steamed sweet potatoes with 2.5 T ghee, ¼ cup coconut milk, and ½ teaspoon sea salt. Whip until fluffy with a handheld mixer.
- Spoon ground beef/carrot/celery mixture into a 9x11 inch pan and add bacon (chopping it up into small pieces)
- Layer sweet potato mixture on top of the ground beef and bake at 375 for 20 minutes. If you want it slightly browned, broil for 1-2 minutes watching carefully to make sure it doesn't burn.