Shepherd’s Pie


Meat & Veggies Filling

  1. 1 onion, diced
  2. 2 cloves of garlic, minced
  3. 1 lb grass-fed beef or ground turkey
  4. 2 large carrots, diced
  5. 2 celery stalks, diced
  6. 1 tsp pepper
  7. 1/2 tsp thyme
  8. 1/2 tsp dried rosemary
  9. 1/2 tsp salt
  10. 3/4 cup of beef broth
  11. 2 tbs tomato paste
  12. 2 tbs of olive oil or coconut oil for sautéing

Potato Topping

  1. 2 large (or 3 medium) white-fleshed sweet potatoes
  2. 1/4 tsp garlic
  3. 1/8 to 1/4 tsp cayenne (adjust to taste)
  4. 1/2 tsp rosemary
  5. 1/4 cup coconut milk
  6. 1 tbs butter (or add a little more coconut milk instead)


  1. Peel and cut potatoes into chunks and boil in salted water about 20 minutes until tender (or use pre-baked potatoes)
  2. Sauté chopped onion, celery and carrots in a skillet over medium-high heat about 10 minutes with 2 tbs of olive oil or coconut oil
  3. Add the ground beef (or turkey) to the sautéed veggies, along with the meat seasonings and garlic; pan fry until beef is cooked through
  4. Next add the tomato paste and stir in the beef broth
  5. Simmer together about 10 minutes - keep mixture moist by adding a little more broth if necessary
  6. Spoon meat mixture into in an oven-safe glass pie dish or casserole dish
  7. In a medium saucepan or mixing bowl, mash cooked potatoes and add about 1/4 cup of almond or coconut milk – you want the potatoes creamy but still stiff so they hold their shape
  8. Optional: add 1 tbs of butter to the mashed potatoes (or a little more coconut or almond milk if needed)
  9. Stir in potato seasonings, plus some salt and pepper to taste
  10. Gently spread mashed potatoes over the beef filling
  11. Bake at 350-degrees F for about 30 minutes
  12. Optional: after baking, place dish under oven broiler for 2-3 minutes to add a little brown crust (watch closely to avoid burning)

Serve steaming hot and enjoy!


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