This recipe was inspired by my husband’s childhood memories regarding his mom’s shepherd’s pie…

Makes 8 Servings | 40 Min. Prep | 45 Min. Cook

Finally, I made this version of a Paleo Shepherd’s Pie for dinner one night and Joe absolutely loved it! It was so unlike his mom’s, which he claimed was always dry and tasteless - everything mine is not! 

Now he often requests I make Shepherd’s Pie - a little untraditional without white potatoes, but packed with flavour! I enjoy using white yams (purple skin with white flesh) for this recipe because they add a beautiful sweetness and look like regular mashed potatoes. Due to their firmness, I highly recommend you use an emersion blender to make them ultra-creamy. I have also done this with regular orange yams, and it still turns out great! Experiment to see which you prefer.

Ingredients:

• 3-4 medium sweet potatoes or white Asian Yams (my preferred choice)

• 2 Tbsp butter

• 4 Tbsp full-fat coconut milk

• 1 lb Lean ground beef (grass-fed)

• 1 lb Lean ground bison

• 2 Cloves garlic, minced

• 1/2 Onion, finely diced

• 1/2 Cup chopped carrots

• 1/2 Cup frozen peas

• 1 Tbsp coconut oil (plus more for greasing the pan)

• 3 Tbsp coconut aminos

• 3 Tbsp tomato paste

• 1/4 Cup broth or stock of your choice

• 2 Cups spinach leaves (optional)

• 1/2 Tsp dried basil

• Salt and pepper to taste

Tools:

• 8x11 baking dish

• Sauté pan

• Sauce pan

• Kitchen knife

• Cutting board

• Emersion blender OR potato masher OR fork

Method:

1. Peel and chop yams in equal sized chunks (1-2 inch cubes)

2. Put them in a pot and cover with cold water. Add salt and lightly boil until yams are fork tender

3. When the yams are cooked through, drain the water and return them to the pot. Add butter and coconut milk to hot yams, and mash well or use an emersion blender to make them very smooth (I like them smooth, while Joe likes them chunky so I sometimes compromise and use a fork to make a slightly chunky mash)

4. While the yams are cooking, prepare an 8x11 baking dish by greasing it with coconut oil. Preheat oven to 175C or 350F

5. Sauté onion in coconut oil in a large sauté pan until translucent. Add garlic and heat until fragrant, about 30 seconds

6. Add ground beef and bison to the cooked onions and garlic and brown until cooked through. Stir often

7. Add a generous amount of kosher salt, pepper, garlic powder, and the basil. Incorporate

8. Add tomato paste, broth, coconut aminos, and carrots. Combine. Cover and cook for about 10 minutes to let the flavours blend and the carrots soften. Stir occasionally

9. Lastly, add frozen peas and spinach (if using), stir, cover and cook for 5 more minutes. If there seems to be too much liquid, leave the lid off and cook a few more minutes to allow some of the liquid to cook off. If it seems too dry and the meat sticks to the pan, add more broth

10. Transfer meat mixture to the prepared baking dish. Top with yam mash and bake for 30-45 minutes until bubbly

11. Let cool for 5minutes before serving

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