SHEPHERD'S PIE WITH SWEET POTATO TOPPING
Prep time
25 mins
Cook time
15 mins
Total time
40 mins
A hearty and satisfying meal for the entire family to enjoy. This dish freezes well, so go ahead and double the recipe and freeze half for a future meal. Having a freezer full of already prepared meals makes for easy weeknight dinners. Feel free to substitute regular potatoes for the sweet potatoes if you wish.
Author: The Real Food Dietitians
Recipe type: Main Entree - Paleo - Whole 30
Serves: 4 servings
INGREDIENTS
Pie Filling:
- 1 lb. grass-fed ground beef
- 2 medium carrots, peeled and chopped
- ½ green pepper, chopped
- 1 small onion, chopped
- 2 cloves garlic, chopped
- ½ tsp. dried rosemary
- ¾ tsp. chili powder
- ¼ tsp. sea salt or to taste
- ¼ tsp. black pepper
- 3 oz. tomato paste (about 6 Tbsp.) (such as Muir Glen)
- 1 Tbsp. flaxseed meal (such as Bob's Red Mill) + 2 Tbsp. water (may substitute 1 egg white)
Sweet Potato Topping:
- 2 medium sweet potatoes, peeled and cubed (~3 ½-4 cups cubed)
- 1 Tbsp. coconut oil or butter
- ½ tsp chili powder
- ¼ tsp. sea salt
INSTRUCTIONS
- Preheat oven to 375℉.
- Combine the flaxseed meal with water and set aside.
- In a skillet on medium heat. Begin to brown ground beef.
- Once beef is partially browned, add chopped carrots, onions, peppers and minced garlic.
- Cook on medium heat until carrots are soft, about 10 minutes. You may begin making the topping while the meat filling cooks.
- Once the carrots are soft, stir in tomato paste, flax gel, 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.
- Final step: transfer the meat filling to a casserole dish (9 x 9 inch dish will work) and top the meat filling with the Sweet Potato Mash.
- Bake for 15 minutes. Remove from oven and serve.
NOTES
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NUTRITION INFORMATION
Serving size: ¼ of recipe Calories: 394 Fat: 16 g Carbohydrates: 40 g Sugar: 17 g Sodium: 350 mg Fiber: 8 g Protein: 26 g
