Root Veggie Shepards Pie


  • 2 Tbsp coconut oil
  • 1/2 onion, chopped in medium slices
  • 3 cups root vegetables (parsnips, turnips, carrots, rutabaga, etc.)
  • 1/3 cup bone broth
  • 2 tsp balsamic vinegar
  • handful of mixed greens
  • 8 small (around fist size) potatoes, peeled and chopped
  • 1/4 cup coconut milk
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp dried thyme
  • 1 Tbsp dried oregano
  • sea salt and pepper to taste


  1. In a large pot, melt the coconut oil over medium heat.
  2. Add the onions and cook for 5 minutes or until golden
  3. Add the root veggies and continue to heat for 10 minutes, stirring occasionally – add more oil if needed
  4. Add the broth and balsamic vinegar
  5. Cover the pot and cook until the veggies are soft
  6. While the veggies are cooking, steam the potatoes in a steamer basket
  7. When the potatoes are soft (can easily be poked with a knife) remove from stove and cool slightly
  8. Mash the potatoes and add coconut milk, apple cider vinegar and seasonings, mixing together well
  9. Add the greens to the pot and cook until they wilt
  10. Preheat oven to 400 degrees F
  11. In a glass dish layer the root veggies on the bottom and top with the potato mixture
  12. Cook for 20 minutes or until the top has browned

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