This healthy recipe for shepherd’s pie with sweet potato topping is so tasty, it’s almost too good to be true. This shepherd’s pie freezes really well, and makes the perfect weeknight meal when you don’t feel like cooking.
- 450g grass-fed ground beef
- 2 medium carrots, peeled and chopped
- 1 small green pepper, chopped
- 1 small onion, chopped
- 1 cup mushrooms, diced
- 2 cloves garlic, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon sea salt or to taste
- 1/4 teaspoon black pepper
- 3 ounces tomato paste (about 6 tablespoons.) (such as Muir Glen)
- 1/4 cup water
- Sweet Potato Topping
- 2 large sweet potatoes peeled and cubed (3 1/2 -4 cups cubed)
- 1 tablespoon coconut oil or butter
- 1/2 teaspoon chili powder
- 1/4 teaspoon sea salt
- Preheat oven to 190°
- In a skillet on medium heat, add the ground beef, chopped carrots, onions, peppers, mushrooms and minced garlic.
- Cook on medium heat until carrots are soft, about 12-15 minutes. Begin making the topping while the meat filling cooks.
- Once the carrots are soft, stir in tomato paste, water, seasonings, salt and pepper.
- 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.
- 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.
- Bake for 10 minutes. Remove from oven and serve.