Shepard’s pie is such a classic recipe and total comfort food! I love making this Whole30 version topped with sweet potatoes and I honestly think it’s way better than using white potatoes. It’s also getting to be that time of year again when we’re so over the raw salads and are ready to dive into the sweet embrace of foods that are just a bit hardier.

Don’t let the ingredient list scare you on this one. It’s actually pretty simple to make, and it’s even better the next day so leftovers are great. It also freezes really well, so it’s the perfect meal to make ahead. I like to brown my ground beef and cook my veggies in the cast iron frying pan and then use that as a baking dish. It cooks up perfectly this way and fills the house with a delicious aroma. Did you know that cooking with cast iron can actually help increase your iron consumption? It’s true! I love using my cast iron frying pans as baking dishes and actually, they’re the only frying pans we have.

You can switch this recipe up however you like and use whatever veggies you have on hand, but if you’re doing a Whole30, carrots, mushrooms, peppers, and onions are some of my favourite veggies to use since corn and peas are out for the 30 days. You could also experiment and use some cauliflower mash in with the potatoes if you’re looking to cut back on some of the carbs.

Have you heard of the Whole30 before? If not learn all about it here!