Savory Sweet Potato Shepard’s Pie

February 4, 2017

I couldn't think of a better way to twist up a hearty classic. Enjoy this satisfying meal that will warm your tummy and your heart!

Mantra: I am satisfied!

*Anti-oxidants, *Heart Health, *Eye Health

Prep: 25 mins
Cook: 30 mins
Yields: 6-8 Servings

Ingredients

Filling:

1 pound grass-fed ground beef

2 Tablespoons grass-fed butter (divided)

4 medium carrots, peeled and chopped

1 package organic mushrooms, washed and sliced

1 large onion, chopped

1 small bunch (4-5 celery stalks), washed and sliced

2 cloves garlic, minced

½ teaspoon fresh rosemary

¼ teaspoon sea salt or to taste

¼ teaspoon black pepper

3 ounces tomato paste (about 6 Tablespoons) (such as Muir Glen)

1/4 cup Chicken or Beef Broth (such as Pacific Foods)

Sweet Potato Topping

6 medium sweet potatoes, skin on

4-6 cups of water

2 Tablespoon butter or ghee

Salt and pepper to taste

Rosemary salt (optional)

Directions

1Preheat oven to 375℉.

2Add sweet potatoes to a pot with four cups of water to cover them and boil for 10-15 minutes until soft.

3Saute carrots and celery in a skillet over medium heat with butter.

4Once carrots and celery have softened (about 5-7 minutes), add onions and mushrooms and saute until soft. Simultaneously, in a skillet over medium heat, brown grass-fed ground beef.

5Once beef starts to brown, add your vegetables into the ground beef pan.

6After 5-10 minutes of stewing vegetables and beef together, chicken stock, tomato paste, seasonings (including rosemary, salt and pepper).

7Allow the flavors to meld together over low heat for another 10-15 minutes until mixtures thickens.

8For the sweet potato topping: Check the sweet potatoes to make sure they're tender with a fork. Remove from pot and drain. Peel the skin off the sweet potatoes. The skin should fall off.

9In the same pot, add the drained sweet potatoes, chicken stock, butter, salt and pepper and whip up with a hand blender.

10Transfer the filling into a Pyrex glass dish (8 x 8 inch dish will work) or you can use a pie dish.

11Final step: Top the meat and vegetable filling with the Sweet Potato Mash.

12Bake for 20 minutes and broil the top for 5 minutes to crispen the potatoes.

13Remove from oven, let cool and serve with a sprig of Rosemary.

My favorite broth to use is either my own chicken or beef stock, but when I run out of that, I use Pacific Foods broth.

Pro Tip: Need a cheaper grass-fed beef option? Try Trader Joe's - they have a pound typically for $5 or $6.00. It is the cheapest I've seen.

Adapted from The Real Food Dietitians

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