Shepherd's Pie with Sweet Potato

A CLASSIC WITH A TWIST


Grocery List

Pie Filling:

  • 1 lb. grass-fed ground beef or lam
  • 1 1/2 cup frozen peas and carrot blend
  • 1 small onion, chopped
  • 1 cup mushrooms, diced
  • 4 cloves garlic, minced
  • 1 tsp. chili powder
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. sea salt or to taste
  • 1/4 tsp. black pepper
  • 1/4 cup organic tomato paste
  • 1/4 cup water

Sweet Potato Topping:

  • 2 large sweet potatoes, peeled and cubed (~5 cups cubed)
  • 1 Tbsp. olive oil or butter
  • 1/2 tsp chili powder
  • 1/4 tsp. sea salt

How to make it

  1. Preheat oven to 375℉.
  2. In a skillet on medium heat, add the ground beef, onions, 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. Add frozen carrots and peas.
  5. Once the carrots are soft, stir in tomato paste, water, seasonings, salt and pepper.
  6. 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.
  7. Final step: Transfer the meat filling to a casserole dish (9 x 9 inch dish will work) or cast iron skillet and top the meat filling with the sweet potato mash. Dash with sea salt and paprika.
  8. Bake for 10 minutes. Remove from oven and serve.

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