Very Kale Shepherd’s Pie

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings


  • 1 pound lean ground beef
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 2 teaspoons minced oregano
  • Pinch red pepper flakes
  • Sea salt and freshly ground black pepper to taste
  • 1/4 cup low sodium beef broth (or use bone broth)
  • 1 cup chopped carrot
  • 3 cups chopped kale
  • 1 large stalk celery chopped
  • 2 cups cauliflower florets
  • 2 large sweet potatoes mashed
  • 2 tablespoons ghee melted


  • Preheat oven to 375 degrees.
  • In a large skillet over medium heat, add the first 6 ingredients (beef through salt and pepper). Cook for 5 to 10 minutes, until beef is brown. To the skillet, add the next 5 ingredients (beef broth through cauliflower) and cook for 5 minutes, until vegetables are slightly tender.
  • Into a large baking dish, pour the beef and vegetable mixture. Top with mashed sweet potatoes, and then drizzle over the melted ghee. Cover with aluminum foil.
  • Bake for 20 minutes, then remove foil and bake for 15 minutes until potatoes are brown on the edges and the inside is bubbling.
  • Serve warm.


SERVING SUGGESTION: Sauteed Brussels sprouts with bacon.
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