Recipes, Weekly Meal Preps, Whole 30/Paleo

Sweet Potato Sheppard’s Pie

This Sheppard’s pie is not made with your traditional carrots and peas (mainly because I’m intolerant to peas 😞) but instead I used broccoli and cabbage. Recipe below!

Makes 12 servings


  • 5 large sweet potatoes
  • 1 tsp coconut oil
  • 1 red onion, diced
  • 5 cloves of garlic, minced
  • 2 lbs ground beef
  • 1/2 cup coconut milk
  • 1/4 green cabbage, grated
  • 2 broccoli heads, chopped in small bits
  • Salt & pepper to taste
  • 1 tsp garlic powder

Seasoning for beef:

  • 1 tbsp ground cumin
  • 1 tsp red pepper flakes
  • 1/2 tbsp chili powder
  • 1 tsp cayenne pepper
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees.
  2. On a large baking pan, line with parchment paper and place potatoes (skin on) on pan. Bake for 1 hour.
  3. While that’s baking, in a large pan, over medium heat, add coconut oil.
  4. Once oil is hot, add in onions and garlic. Stir for about 1 minute.
  5. Add beef and continue stirring for 2 minutes.
  6. Add in all of the beef seasoning and continue stirring until cooked.
  7. Remove skin of potatoes and add to food processor. Process until smooth then remove into a large mixing bowl.
  8. Add coconut milk and mix until well blended.
  9. In a deep baking pan (13x16x3), follow the video with layering of the pie!
  10. Bake for 40 mins at 400 degrees.

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