Paleo Shepherd’s Pie

This recipe is really quick to throw together and so tasty. The combination of lamb with creamy mashed sweet potatoes is so delicious. If you don’t like the taste of lamb or can’t get access to it, you can substitute ground beef. You can mix in your favorite vegetables or mix up the spices however you want. This recipe is really versatile! Serve it with a green salad and you have a complete meal.

Enzo and I are heading back to Omaha next week solo again. This time we’re flying straight from Austin as opposed to driving to Houston first. Hopefully the 3 hour layover we have will go well! At least now that I’ve done it once I don’t feel so nervous and intimidated about it. Though now Enzo is very mobile and wants to go everywhere! So we’ll see how that goes. 🙂



Paleo Shepherd’s Pie

Serves 4-6
Prep time 30 minutes
Cook time 15 minutes
Total time 45 minutes


  • 1lb ground lamb or beef
  • 1 zucchini (chopped)
  • 1 yellow squash (chopped)
  • 3-4 sweet potatoes (cut into large chunks)
  • 1/4-1/2 cup canned coconut milk
  • Chili powder
  • Dried basil
  • Garlic powder
  • Salt/pepper


Step 1
Preheat oven to 350 degrees F. Heat coconut oil in a large skillet over medium-high heat. Add ground lamb and cook for about 10 minutes until almost cooked through.
Step 2
Add in chopped zucchini and yellow squash along with spices to the lamb and cook another 10 minutes until vegetables are soft.
Step 3
Meanwhile bring a pot of water to a boil and add sweet potatoes. Cook about 20-25 minutes until potatoes are cooked through. Drain and mash with coconut milk, salt and pepper.
Step 4
Place meat/vegetable mixture in a 9 x 13 pan. Layer mashed potatoes on top. Place in the oven and cook about 15 minutes until heated through. Enjoy!
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