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I love the newness type of feel that January has. It’s so fresh and clean and new. I love it so very much. Like everyone else in the world, I’m eating a bit lighter and fresher this month. Let’s make this: Sweet Potato Shepherd’s Pie (Whole30).
Have any of you done Whole30 before? Last year January I did Whole30 and it was a really interesting experience. I’m not doing it this year but I am definitely implementing a few Whole30-approved recipes into my routine because, like everyone else, I need a bit of break from indulgent foods.
One requirement that Whole30 asks is to use 100% Grass Fed Ground Beef. This shepherd’s pie has it!
Whole 30 is Hard!
I love this recipe because the filling is so comforting and delicious, when sometimes healthy food can feel cold and crisp. I think sometimes healthy food can sometimes feel cold and crisp but it’s January and I know all of us are seeking comfort and health.
This fits the bill. This recipe is also super easy to throw together. The sweet potatoes bake in the oven for a while but it’s really a hands-off element to the dish. And then The filling is made on the stove top. I loaded the filling with baby bella mushrooms, carrots and a bunch of spices. Cumin and oregano are not traditional in shepherd’s pie but I added them because I need flavor, you know?!
The top is super delicious. If you like, you can always make the topping with russet potatoes—they’re Whole30 approved, too. In fact, being able to have potatoes, makes Whole 30 doable. I know a lot of people love to do Whole 30 at the beginning of the year and being able to have this comforting food makes it tolerable for sure! And this Sweet Potato Shepherd’s Pie fits the bill perfectly. I needed that added comfort!
For some other Whole 30 Recipes, click here!Â
Sweet Potato Shepherd’s Pie (#Whole30)
Ingredients
Sweet Potato Topping:Â
- 4 small sweet potatoesÂ
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Pinch crushed red pepper
Filling:
- 2 teaspoons olive oil
- 1/2 yellow onion
- 3 cloves garlicÂ
- 2 small carrots, peeled and diced
- 4 ounces baby bella mushrooms, diced
- 1 pound grass fed ground beef
- 1 teaspoon kosher salt
- 1/4 teaspoon of crushed red pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 (6-ounce) can tomato paste
- 1/2 cup water
- 1 tablespoon minced Italian parsley
Instructions
- Preheat the oven to 350 degrees. Add the sweet potatoes to a baking sheet and cook for about 1 hour, until a knife cuts into them very easily. Set aside to cool until they can be handled. Scoop out the sweet potato into a medium bowl. Add the salt, olive oil, garlic powder, onion powder and red pepper flakes. Mash it together until smooth. Give it a taste and add more salt if you like. I added a few pinches more. Set aside.Â
- In a medium saucepan, set over medium heat, add the oil. When warm, add the onion, garlic, carrots and mushrooms. Cook until mostly softened, about 5 minutes. Add the ground beef and break up using a spoon. Add the salt, crushed red pepper, dried oregano and cumin. Mix and cook until the beef has mostly cooked, about 5 to 7 minutes. Add the tomato paste and water and mix once more. Cook for an additional 5 minutes. Give it a taste and adjust the salt or any seasoning to your liking.Â
- To a 2-quart baking dish, add the ground beef mixture. Smooth it out into an even layer. Add the sweet potato mixture to the top and smooth out the top. If you’d like to (it’s completely optional), you can drag a fork across the top of the sweet potato to create that traditional shepherd’s pie look.Â
- Transfer to the oven to bake for about 30 to 40 minutes, until bubbling and the top starts to get a bit crispy. Garnish with parsley and serve.Â
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you know if you can freeze this before or after cooking? If so, how long might it keep? Expecting first baby in June and would love to prep this!
this would be a great recipe to freeze!
If I were going to make a couple days in advance, freeze, and then bake how long do you think I might need to bake it for? Should I cover it since it would be frozen? Or would it be best to make in advance, let it thaw, and then bake for the same amount of time as listed above?
Thnaks!
I didn’t realize this was whole 30 (or what whole 30 was) until I actually started making it. I was worried it would be healthy and disgusting.
It was very good. Even my husband didn’t mind it! And he doesn’t like sweet potatoes
Plus, it’s simple and easy. Will make again.
Hahaha it’s the best when something is healthy AND delicious! 🙂
Today is Day 1 of my Whole30 and I just made this. I didn’t have tomato paste, so I used tomato sauce instead and left out the water. I had a few bites here and there as I was making it and I think it’s going to be awesome! Can’t wait! Thank you for the recipe.
love it!
I love this healthy version of Shepherd’s Pie (and tbh not a fan of it normally/however my mom makes it). I made it last night with Yukon Gold potatoes because I didn’t have any sweet (also boiled the potatoes instead of baking them) and it was so good and filling.
Ohhhh yum! Looks incredible!
I’m doing Whole30 too! Totally agree about the potatoes making it doable, I’ve had like… 3 today o.0
This looks amazing!
I am doing my 4th whole 30 right now! Shepherds pie is a staple in my family, I love the sound of this recipe.
I’m Southern, and I love sweet potatoes. Most French fries down here are made from sweet potatoes, and we dip them in brown sugar marshmallow or vanilla maple dipping sauce, but I digress…
I will make this next week. YUM!!!! Thanks so much for posting! I love shepherd’s pie, but I’ve never thought to make it with sweet potatoes!
As a non sweet potato fan, my gut reaction was to make this with half sweets and half russets. But – any thoughts on using a butternut squash mash instead?
I actually think half butternut squash mixed with a russet potato would be good. Sometimes butternut squash can be a bit too sweet on its own, I think the potato will help with that!
yay! thanks!