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Sweet Potato Shepard’s Pie

Sweet Potato Shepard’s Pie

Course Main Course
Cuisine Gluten Free, Michelle Approved, Paleo
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 5 people
Calories 275kcal

Ingredients

  • 1 lbs ground beef can sub lamb or bison
  • 2 whole carrots peeled & chopped
  • 1 whole green pepper chopped
  • 1 whole onion chopped
  • 4 cloves garlic minced
  • 1 tsp chili powder
  • 1/2 tsp rosemary dried
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 3 oz tomato paste
  • 1/4 cup water
Topping
  • 2 whole sweet potatoes peeled, cubed
  • 1 tbsp coconut oil sub ghee
  • 1/2 tsp chili powder
  • 1/2 tsp sea salt

Instructions

  • Preheat oven to 375*F
  • In a skillet on medium heat add ground beef, chopped carrots, peppers, onions and minced garlic.
  • Cook on medium heat until carrots are soft (12-15 min). Start on topping.
  • Once carrots are soft, stir in tomato paste, water, seasonings, salt and pepper.

Topping

  • Steam or bake the cubed sweet potatoes until fork tender.
  • Add all topping ingredients to blender or food processor and process until smooth.

Final Step

  • Transfer meat filling to a casserole dish (9×9) or 10" cast iron skillet and top the meat filling with sweet potato mash. Sprinkle with chili powder and sea salt.
  • Bake for 10 minutes! Enjoy!

Nutrition

Calories: 275kcal | Carbohydrates: 5g | Protein: 17g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 64mg | Sodium: 672mg | Potassium: 435mg | Fiber: 1g | Sugar: 2g | Vitamin A: 561IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 2mg