If I had to pick only one meal to eat during my next Whole30 this would be it. What’s funny about it is I had never even made a shepherd’s pie until this year. Tracy and I did a meal exchange earlier in the month and she brought me one. It was great, don’t get me wrong, but I thought it could be even better. After making my own version a few times and tweaking it up a little more each time I came up with what I’m calling the Mexican Shepherd’s Pie.
When I do a Whole30 I feel like I spend a whole lot of time in the kitchen. I like this Mexican Shepherd’s Pie recipe because it’s easy, quick, and I only have 2 dishes to clean with I’m done. Also, all the ingredients are things I typically always have.
As I mentioned in my last post, Can I do a Whole30 While Breastfeeding?, sweet potatoes are my saving grace on Whole30. I eat them almost every single day. When they are baking I swear it smells like candy is in my oven. I love the sugary goodness that seeps out of the sweet potatoes when baking. I’m pretty sure if it wasn’t boiling hot I would lick it off the pan.
This post contains affiliate links. If you purchase something from this link, we could earn a small commission. This would be at no additional cost to you.
One thing’s for sure when making this dish-You must bake the potatoes. Don’t try to microwave them to save time, it just won’t be as good. Trust me, baking is ALWAYS the way to go with sweet potatoes.
If you give this dish a try let me know what you think! When my husband first tried my Mexican Shepherd’s Pie he said, “Mmm, this is really good. What did you put in it this time to make it taste that way?”
Mexican Shepherd’s Pie
- 2 lbs. ground beef or turkey
- 1 cup chopped carrots
- 1/2 cup chopped bell peppers
- 1/2 cup chopped onion
- 8oz. can tomato sauce
- 1/2 salsa verde
- 1 avocado or 1/2 cup wholly guacamole
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 4 large sweet potatoes
- 4-5 tablespoons full fat coconut milk (fat from the top of 1 can)
- 1 tablespoon ghee
- salt and pepper to taste
- Place sweet potatoes in oven and bake for approximately 1 hour at 400 degrees.
- While the potatoes are baking, cook your ground beef, carrots, bell peppers, and onions over medium heat in your cast iron skillet. (I used my 12″ skillet) Season with a dash of both salt and pepper.
- If using an avocado, blend it up with the salsa verde.
- Once the beef and veggies are fully cooked drain the fat and add the cumin, tomato sauce, & salsa verde/avocado mix. Set aside.
- Once sweet potatoes are cooked peel off the skin and place them all in your food processor, or mixing bowl. Add your coconut milk fat, ghee, and a dash of salt & pepper. Blend until smooth.
- Pour sweet potato mixture over beef in your skillet.
- Bake for 1 hour at 350 degrees.