Sweet Potato Shepherd’s Pie
Mashed sweet potatoes will be the secret to this dish, adding a bit of sweet to my savory Sweet Potato Shepherd’s Pie.
Pretty much the ultimate comfort food right here. Did you grow up with Shepherd’s Pie too? We sure did! Although we had regular potatoes as our topping, I’ve changed that just a bit to be Sweet Potato Shepherd’s Pie. A traditional home cooked comfort dish turned Whole30. Because we all need some comfort food (and kicking leftovers for lunches) during a Whole30…or simple a meal that is clean foods and no preservatives and loaded with unneeded sugars!
A lot of Shepherd’s Pie recipes that I came across called for “cream of mushroom soup” or “cream of chicken soup”…hmmm, well not really going to fly in my kitchen! So I started thinking, do we really need that cream-goopey-stuff to hold it all together? Short answer – nope. Even after perfecting my homemade cream of chicken recipe, everyone in our house really preferred Shepherd’s Pie without it! And it worked splendidly without the cream. Well that just made Whole30 a whole lot easier.
As this dish isn’t exactly a quick 10 minute prep dish for those busy weeknights, it can be made into a quick meal with a little planning. If you make a habit of having baked sweet potatoes in your fridge (hello Sunday meal preps!) it cuts the work time in half! Having the topping (mostly) made ahead of time really helps! Also chopping the veggies ahead of time and having them in the fridge is a time-saver. And oh, the veggies…you’ll be eating the rainbow with Sweet Potato Shepherd’s Pie! Sweet potatoes, broccoli, carrots…so many veggies added to one dish. The kids eat it, the hubby eats it…it’s pretty much the ultimate win-win in a Mom’s book!
Great on it’s own, but lip-smacking good with Paleo Ranch dressing drizzled on top! (Two of my favorites are Primal Kitchen Ranch and JUST Ranch dressing) The added creaminess and tang from the apple cider vinegar and the dill herb is almost too much amazingness! Ready to try it now?
- 1 lb ground beef or turkey or bison
- 1 tsp onion powder
- 2 cloves garlic minced
- 1/4 tsp sea salt
- 1/8 tsp coarse ground pepper
- 1-2 tsp fresh rosemary
- 1 Tbsp coconut oil
- 1/4 cup carrots, diced
- 1/4 cup broccoli, chopped
- 1/4 cup cauliflower,diced
- 1/4 cup yellow squash, diced
- 2-3 medium sweet potatoes
- 1 Tbsp coconut oil
- 1/2 tsp fresh rosemary
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Pre-heat oven to 350 degrees. Place sweet potatoes on a baking sheet and bake for 30 minutes or until soft all the way through. Remove from oven, let cool for 5 minutes. Scoop out sweet potatoes using a spoon, place in medium bowl. Add coconut oil, letting it melt then mash sweet potatoes together using a fork or potato masher.
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In a large skillet over medium-high heat, melt the coconut oil. Add all vegetables and cook, stirring occasionally for 7-10 minutes. Remove from pan.
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Add the ground beef, onion powder, salt, pepper, rosemary and garlic to the skillet, cook over medium-high heat for 10 minutes or until cooked all the way through.
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In a medium bowl mix together the cooked veggies and browned ground beef. Transfer to a 9" pie plate spreading evenly. Top with mashed sweet potatoes. Sprinkle with fresh rosemary. Bake for an additional 20 minutes.
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