Sweet Potato Shepherd's Pie Recipe

This recipe is our version of the traditional shepherd’s pie. Instead of mashed potatoes, we use the less-starchy Sweet Potato Mash. We’ve also upped the veggie factor significantly and made sure not to overcook them. This is a delicious meal for a cold winter’s night – hearty and warming.

1 tspn ghee
1/2 red onion, small diced (approximately 1/2 cup)
1/2 tspn sea salt
2 celery sticks, small diced (approximately 1/2 cup)
1/4 tspn chili powder
1 tspn paprika
2 tbsp thyme
1 pound ground grass-fed beef or ground turkey
1 cup chopped (into 1/2 inch pieces) green beans
1 14.5oz. can of no-sodium diced tomatoes
Sweet Potato Mash

  1. Heat the ghee in a large skillet over medium heat. Sauté the onion with the salt for 2 minutes until just translucent. Add celery, chili powder, paprika, thyme, and mix well. Add the ground beef and stir to mix. Chop the green beans and add them to the meat as it cooks. Add tomatoes and mix well. Cook for 3 to 4 minutes.
  2. Spread the meat mixture into and 8 inch by 8 inch pan. Using a spatula, press down so that there are no air bubbles. Spread the sweet potato mash on top of the meat mixture, using the spatula to smooth out the top.
  3. Turn on the broiler to high and cook pie for 5 to 7 minutes, until top is a nice shade of brown. Remove from the oven and let cool for a few minutes before slicing and serving warm.
Makes 6 servings

Recipe courtesy of the Naked Foods Cookbook by Margaret Floyd and James Barry

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1 comment:

  1. Interesting take on an old favorite. I'm left wondering which country the shepherds would have lived in to make this version. Ghee suggests to me India.  


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