Sweet Potato Shepard's Pie
Servings: 4 to 6 people
Ingredients
Ingredients (for the meat base):
- 2 TBSP ghee or coconut oil
- 1 large onion, diced
- 2 tsp. chilli powder
- 1 lb grass fed beef or ground turkey, chicken
- 1 14 oz can diced tomatoes
- 2 TBSP tomato paste
- 1 cup frozen peas
- 3 cups spinach, kale or chard
- Sea salt and pepper to taste
Ingredients (for the mashed sweet potato):
- 2 lbs sweet potatoes, peeled and cut into 1 inch chucks
- 3 TBSP butter
- 1 tsp sea salt
- 3 TBSP milk of choice
Instructions
Preparation for mashed sweet potatoes:
- Place diced potatoes in a medium pot. Fill pot ¾ with water. Bring to a boil, reduce to a simmer, and cook for about 10 minutes or until you can easily pierce the potatoes with a fork.
- Drain potatoes in a collander and place back in the pot. Add butter and salt. Mash with a masher, or a fork if you don’t have one. Place to the side to cool.
Preparation for base:
- Melt ghee in a medium pot or dutch oven. Once melted, add diced onion and saute for 5-6 minutes.
- Add chilli powder, sea salt, pepper and saute for another minute.
- Add meat, and saute until cooked, about 8-10 minutes.
- Add tomatoes, tomato paste and peas, cook for 3-4 minutes.
- Turn off heat and add greens.
- Pour mixture into an 8x8 baking dish, or a pie dish if you don’t have an 8x8. Add sweet potatoes on top to cover.
- Bake at 350 for 30 minutes. (You’re prepping this ahead of time and eating later, bake for 45 minutes because you'll be baking it cold).
Notes
- I usually make at least 2 of these at once - doubling all of the ingredients. I’ll often freeze the extra or give it to a friend!
- If you have any extra base and sweet potato, make a mini pie on the side!