Turkey Paleo “Sheppard’s Pie” w/ Paleo Bread™

Well, the New Year is here and thank goodness because that means the holidays are over and I can get back to my paleo diet!  I had some really good times over the holiday; spending it in South America with my in laws but MAN did I cheat on paleo or what?!  I will say that I skipped rice for the most part but I ate more bread than I think I have all of 2012 and that was just the beginning!  Now I’m back in the US though and excited to get back into my paleolithic lifestyle and to share some creative recipes while trying to figure out some new ways using meat and veggies.  One thing I miss a lot on the paleo diet is mashed potatoes and in the cold and blustery winter season, I used to LOVE to make Sheppard’s Pie.  Well no fear my mashed lovers, sweet potatoes are here!  So I made this meal and instead of mashing my sweet potatoes, I just diced them because I like their texture best diced and boy oh boy is this delish!  I had a couple cans of leftover pumpkin puree from the holidays so I made a wonderfully warm sauce to pour on top. 

Serves 4


2 Tbs. coconut oil

1 lb. ground turkey

½ onion, diced

1 large sweet potato, cubed

½ c. pumpkin puree

¼ c. coconut milk

1 tsp. cinnamon

2 slices of Julian Bakery Coconut Paleo bread, toasted


    1.  Cook the turkey in a large pan and break up until cooked.  Remove from pan and set aside
    2. Heat coconut oil over medium heat in a large pan and add onions, cook until slightly tender.  Add the sweet potatoes and cook until browned and tender
    3. In a small saucepan over low heat; add the pumpkin puree, coconut milk and cinnamon and stir to combine until steaming
    4. Serve the sweet potatoes and add the turkey meat on top then the pumpkin mixture.  Pair with bread and enjoy!  

By: Paleo Princess

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