Sweet Potato Shepherd’s Pie With Porcini Mushrooms

Delicious, paleo-friendly sweet potato Shepherd’s Pie with porcini mushrooms It’s healthy and affordable with a little gourmet twist.

Paleo Shepherd's Pie With Porcini Mushrooms & Sweet Potatoes
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Shepherd’s pie, also known as the Cottage pie, is a dish that pleases all ages and tastebuds. It’s quite inexpensive to make, even with grass-fed meat. My sweet potato Shepherd’s pie version with porcini and shiitake mushrooms is a little more gourmet but it’s still as hearty and rustic as the traditional Shepherd’s Pie.

This recipe is paleo, gluten-free and Whole30 friendly (omit the cheese).

Recipe Tips

  • Instead of making these as individual mini pies, feel free to bake them as a large pie in a casserole dish.
  • Dried porcini or shiitake mushrooms can be purchased in most supermarkets and deli stores. You can use leftover shiitake mushrooms or get some dried porcini mushrooms as well. They add an amazing flavour to any soup or stew.
  • AIP: Omit the tomatoes and paprika and use regular beef stock instead.
  • Dairy-free: Cheese can be easily omitted from this recipe.
Sweet potato shepherd's pie paleo and gluten-free
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Sweet potato Shepherd's Pie paleo recipe
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Sweet Potato Shepherd’s Pies With Porcini Mushrooms

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Author: Irena Macri
Servings: 4 servings
Course: Main
Cuisine: British
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5 from 1 vote
Calories: 658kcal
Delicious, paleo-friendly Shepherd's pie with porcini mushrooms and mashed sweet potato crust top. It's healthy, and affordable with a gourmet twist.


  • 1 cup dried shiitake mushrooms and/or porcini
  • 1 medium onion peeled and diced
  • 1 tablespoon ghee or coconut oil, butter can also be used
  • 850 g ground beef about 2 lbs. grass-fed beef mince
  • 2 medium carrots peeled and finely diced
  • 3 cloves garlic finely diced
  • 1/2 cup red wine
  • 1 1/2 teaspoon sea salt
  • 2/3 teaspoon black pepper
  • 1 star anise optional
  • 2 dry bay leaves
  • 1 teaspoon mixed dried herbs
  • 1 cup chicken stock water, vegetable or beef stock is also fine
  • 4 tablespoons tomato paste
  • 1 tablespoon Tamari wheat-free soy sauce or coconut aminos, optional
  • 2 teaspoons arrowroot or tapioca flour for thickening

Sweet potato mash

  • 2 medium sweet potatoes peeled and cubed
  • 2 tablespoons Parmesan cheese grated, aged (optional)
  • 1 tablespoon butter or ghee, olive oil
  • 1/2 teaspoon sea salt


  • Soak the mushrooms in a cup of hot water for 10 minutes.Then chop roughly. Reserve the liquid.
  • Sauté the onion in a large pan with ghee or coconut oil over medium heat for 7-8 minutes. In the meantime, prepare the rest of ingredients.
  • Add the beef and bring the heat to high. Break the meat apart using a spatula, pressing it down and stirring through as it cooks, for about 5 minutes, until the colour changes. Add the carrots, garlic, red wine, salt, pepper, star anise, bay leaves, herbs and bring back to boil.
  • Add the mushrooms and the reserved soaking liquid, extra water or beef stock, tomato paste, and Tamari sauce. Stir through and bring to boil. Turn the heat down to simmering and cover with a lid. Cook for 35 minutes, stirring occasionally.
  • Once beef is under way, place sweet potato in a saucepan of water. Bring to boil and cook for 10-15 minutes, until soft. Drain and return to the saucepan. Mash well, then add the butter, cheese and salt and mash again until well incorporated and smooth.
  • Preheat the oven to 200 C / 400 F.
  • After 35 minutes of cooking, uncover the beef and add the arrowroot flour dissolved in 2 tablespoons of water. Mix through for a minute until slightly thickened. Remove from heat.
  • Spread the beef mixture in a baking tray or small oven pie dishes, leaving some space for the mash. Carefully spread the mash evenly over the top. Bake in the oven for 10-15 minutes. If you want to brown the top even further, pop the dishes under a hot grill for 5 minutes. Prepare a side salad or some steamed greens in the meantime.


Calories: 658kcal | Carbohydrates: 43g | Protein: 49g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 1916mg | Potassium: 1602mg | Fiber: 6g | Sugar: 11g | Vitamin A: 21483IU | Vitamin C: 11mg | Calcium: 127mg | Iron: 7mg
Keywords: Beef Mince, Sweet Potatoes, Dinner, Shepherd’s Pie, Cottage Pie, Ground Beef
Tried this recipe?Mention @cookedandloved or tag #cookedandloved
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Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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  1. Delicious – and perfect for chilly winter evenings – thank you! Would these be ok to freeze for future meals?

    1. You can definitely freeze the sauce and I don’t see why you couldn’t freeze the whole thing.

  2. Incredible! This can be just one of the practical blogs We have ever occur all around within this topic area. Essentially Awesome. We are yet another practitioner from this topic i really can easily know your energy.

  3. Just made this. It was excellent.
    I made a few modifications to make it toddler-friendly for our 3 year old and simplify things: diced the mushrooms after soaking them in boiled water, used the mushroom-soak water to make the stock from a beef stock cube. Also grated the carrot, which was easier than dicing. Our daughter gets cranky finding things of different (e.g. slimey or chunks) textures, so this was an easy way to avoid any arguments.

    I really loved the combination of the musky porcini flavor with the robust Parmesan aromas.

    Top work! Hope I see you at the Workbench.ch when you’re back in Oz.

  4. This looks amazing! Can’t wait to try it!

    Just FYI – There is a difference between Shepherd Pie and Cottage Pie. Shepherd Pie uses lamb and Cottage Pie uses beef. Otherwise, they’re the same. 🙂

  5. Holy crap! That was the best pie i’ve ever made. The star anise def brought out awesome flavours. I made 5 single serve pies and still had left overs. One of the most delicious recipes i’ve ever made.

    1. Thanks Jaime! I’m very happy you you liked it so much and thanks for leaving your lovely comment.

  6. 5 stars
    I don’t usually like traditional Shepherd’s pie, but this dish tastes amazing! I didn’t have dried mushrooms, so I used regular baby portabellas and fried them with the onions. It turned out wonderful! Would definitely make this again! Thanks for the recipe Irena!

    1. Thanks, Juliana. I am so glad you enjoyed these. Portabellas are great, they have a slightly stronger flavour than regular white mushrooms, so that was a great choice to swap the dried porcini mushrooms.

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