Sweet Potato Shepherd’s Pie {Paleo Shepherd’s Pie}

Once upon a time, a young mama made an audition video for a network reality cooking show.

This mama had little ones at her feet and needed more sleep but was always long on ideas and she thought it would be a great idea to pursue a cooking show. So she made a video and shared a recipe she’d created that her family loved, and she flew to New York and was greeted by a limo and a late-night tour of the city as a guest of The Food Network.

True story – I very nearly joined a cast of amazing home cooks that year… and a couple other years as well!  I’m still sad I didn’t get to hang with the crew for a full season, but I’m sure grateful for the fun opportunity!  I credit the moment (well, the near-moment!) to my  second child, who played along with my “supermom in the kitchen” idea and acted the ultimate charmer for the video. My oldest pointed out recently that he clearly remembers that audition video, where his brother sacrificed his tongue to taste a bite that was apparently hotter than we realized… on camera.  He barely flinched.  My sweet boy – he will probably need therapy. I’m convinced today that the casting directors fell in love with the child who ironically least seeks the spotlight.  However, that sweet potato shepherd’s pie has seen countless variations over the years and is still an all-time family favorite, and that son is an incredible cook today (I think his bride agrees with this assessment!).

My son’s poor injured tongue aside, this recipe is simple enough that you don’t really need my recipe if you’re a “cook-by-feel” person… I hardly ever measure ingredients any more.  But if sharing it inspires you to make it, I’ll be happy, because this sweet potato shepherd’s pie is a perfect fall dish.  And a perfect winter dish.  You get the picture.  Here’s why:

It’s easy to make ahead (meal prep) and freeze double portions.

Sweet potato shepherd’s pie is easy to thaw in the fridge and re-heat!  With no extra work, you have two meals instead of one.

It’s perfect for friends with allergies or for your healthy self.

It’s Paleo, dairy-free, gluten-free, and very filling… but it feels like a soul-warming dish your grandma might make!

You can share this dish with a friend who could use a pick-me-up.

It’s inexpensive and flexible; use whatever ground meat you prefer or what’s on sale.  Double the recipe easily, pop half into a disposable pan, and brighten someone’s dinner table!  Surprise a neighbor!  Give the gift of a warm, flavorful meal with likely enough for leftovers.

{Just in case you like a good giggle, I made this dish on Facebook live.  I forgot a couple things.  But I’m told it was amusing…}

I’ve been making some version of sweet potato shepherd’s pie for years.  Like, more years than I want to tell you, because it would certainly age me unfairly.   I’m  a huge fan of meals that can be made in advance but don’t taste like leftovers. This shepherd’s pie actually tastes even better the next day.  I recommend you double it, and freeze half for another day, or to take to a friend who could use a pick-me-up.  (It’s even easier if you make these instant pot mashed sweet potatoes while your meat mixture is cooking!)

This sweet potato shepherd’s pie is sweet, a little bit spicy, and very filling.  It’s also dairy-free, grain-free, Paleo-friendly and Whole 30 compliant.  It’s the perfect homey, healthy weeknight meal.  (Don’t forget to check out the instant pot mashed sweet potatoes to make it even easier!)

A little note: I re-created this recipe originally for Gluten Free Living Magazine.  Enjoy!!

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Autumn Sweet Potato Shepherd’s Pie

This sweet potato shepherd's pie is grain-free, dairy-free, and Paleo-friendly.  It's also easy to prep ahead and freeze for a busy weeknight dinner.

Course: Main Course

Keyword: autumn main dish, gluten free, make-ahead, meal prep, Paleo

Author: Angela Sackett | Everyday Welcome

Ingredients

• 1 tablespoon olive oil
• 2 pounds ground turkey
• 1 cup chopped onion
• 1 cup chopped bell peppers
• 4 cloves garlic minced
• 1 teaspoon each salt and pepper
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon ancho chili powder
• ½ teaspoon ground cinnamon
• 1 cup canned pumpkin
• 1 15- ounce can chopped tomatoes drained
• 4 cups mashed seasoned sweet potatoes
• 1 teaspoon smoked paprika

Directions

1. Preheat oven to 350 degrees.
2. Brown turkey in olive oil in a large iron skillet or oven-safe skillet.
3. Add onion, peppers, and spices and cook until onion and peppers have softened.
4. Stir in pumpkin and tomatoes, and top with mashed sweet potatoes.
5. Sprinkle with smoked paprika and bake at 350 degrees for 30 minutes.

Inspiring (warm, spicy, comfort-food) welcome,

Angela