Shepherd’s Pie


  • 1.5 lbs ground lamb or grass fed beef
  • 1.52 cups whipped Japanese sweet potatoes
  • 4 pieces bacon
  • 57 celery sticks, chopped
  • 57 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


  1. Dice the bacon and cook it in the skillet. Once the fat is rendered, remove the bacon and throw all of the chopped vegetables into the skillet with a little salt and pepper. Cook until the vegetables are tender.
  2. Once the vegetables are cooked, add the ground meat and the rest of the seasoning to the skillet and mix well. Once the meat is browned, add the bone broth and tomato paste. Be sure to lightly stir the tomato paste into the mixture. Cook until the liquid has reduced slightly, about 5-7 minutes. Remove from heat.
  3. 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.
  4. Garnish the additional bacon on top of the pie. Place skillet in the oven and cook at 375 degrees for 20 minutes.

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