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Shepherd’s Pie Recipe

Chef Noelle is a Nutritional Therapy Practitioner (NTP™), certified by the Nutritional Therapy Association, and a National Strength and Conditioning Association Certified Personal Trainer. She’s the writer behind the popular blog Coconuts and Kettlebells, and the voice behind the incredibly entertaining and fast-growing health and fitness podcast, The Paleo Women Podcast. She tells us “this Shepherd’s Pie recipe is quite possibly my most favorite recipe of all time. The combination of ground beef, bacon, and whipped sweet potatoes is something I haven’t been able to top… yet.”

Shepherd’s Pie


1.5 lbs ground lamb or beef (from grass-fed, local animals)
1.5 – 2 cups whipped Japanese sweet potatoes
4 pieces bacon (pasture-raised and local)
5-7 celery sticks, chopped
5-7 baby carrots, chopped
1/2 onion, diced
1/2 cup mushrooms, chopped
1 cup bone broth
2.5 tbsp tomato paste
1 tsp each of sea salt, pepper, garlic, paprika


Dice bacon and cook in skillet. Once fat is rendered, remove bacon and throw all of the chopped vegetables into the skillet with a little salt and pepper and cook down. Once vegetables are cooked, add the ground meat and the rest of the seasoning to the skillet and mix well. Once meat is browned, add the bone broth and tomato paste. Be sure to lightly stir the tomato paste into the mixture. Cook until liquid has reduced slightly (about 5-7 minutes) and then remove from heat.

Stir about three-fourths of the cooked bacon into the whipped Japanese sweet potatoes, and spread the potatoes on top of the mixture in the skillet. Because the mixture in the skillet is liquid, it’s easiest to spread the potatoes in small batches with a stainless steel spoon or spatula. Garnish the additional bacon on top of the pie. Place skillet in the oven and cook at 375 degrees for 20 minutes.

Have it Your Way

Short on time? Nix the bacon and cook vegetables in coconut oil instead. Don’t have all the ingredients on hand? Sub in different vegetables, or use a different variety of potatoes.