Celebrate National Pie Month with Shepherd’s Pie & Sweet Potato Topping

Shepherd’s Pie with Sweet Potato Topping

This Shepherd’s Pie recipe from The Real Food Dieticians calls for sweet potatoes, making it paleo & Whole 30 friendly! (You can substitute regular potatoes if that’s your thing.) Perfect for freezing and reheating on a busy weeknight, it’s a great tummy-warming, chilly weather option.

INGREDIENTS

Filling
  • 1 lb. ground beef, lamb or bison
  • 2 medium carrots, peeled and chopped
  • 1 small green pepper, chopped
  • 1 small onion, chopped
  • 1 cup mushrooms, diced
  • 4 cloves garlic, minced
  • 1 tsp. chili powder
  • 1/2 tsp. dried rosemary or dried herb of choice
  • 1/2 tsp. sea salt or to taste
  • 1/4 tsp. black pepper
  • 3 oz. organic tomato paste (about 6 Tbsp.)
  • 1/4 cup water
Sweet Potato Topping:
  • 2 large sweet potatoes, peeled and cubed (~5 cups cubed)
  • 1 Tbsp. coconut oil or ghee
  • 1/2 tsp chili powder
  • 1/4 tsp. sea salt
INSTRUCTIONS
  1. Preheat oven to 375℉.
  2. In a skillet on medium heat, add the ground beef, chopped carrots, onions, peppers, mushrooms and minced garlic.
  3. Cook on medium heat until carrots are soft, about 12-15 minutes. Begin making the topping while the meat filling cooks.
  4. Once the carrots are soft, stir in tomato paste, water, seasonings, salt and pepper.
  5. For the topping: Steam or bake (at 375℉) the sweet potatoes until fork tender. Then add all of the topping ingredients to a food processor (or blender) and process until smooth. NOTE: If using white potatoes, we recommend mashing them by hand rather than blending to prevent them from getting pasty.
  6. Final step: Transfer the meat filling to a casserole dish (9 x 9 inch dish will work) or 10 inch cast iron skillet and top the meat filling with the sweet potato mash. Dash with sea salt and chili powder.
  7. Bake for 10 minutes. Remove from oven and serve.

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