Listen, I want it to be spring and warm just as much as the next person, but since we just got a layer of freezing rain that attempted to destroy my garden over the weekend, I'm thinking this homey, warm, comforting, typically made for cold weather dish, might actually be super appropriate.
So, shepherd's pie, like so many comfort foods, tend to be on the less healthy side. But, food should nourish the body AND the soul, and when good comfort food can do BOTH of those things, well, that's just about the best. This version of shepherd's pie uses grass-fed beef (venison would work, too), a plethora of veggies, and sweet potatoes on top instead of their more bland counterparts, for an added nutrient kick. It was a huge hit for all of us; N ate two bowlfuls! And it reheated wonderfully the next day for a leftover lunch for me.
If the weather finally turns nice, just stick this one in your back pocket for the cooler months when they return, but if Mother Nature continues to be a bit frigid, I recommend this make an appearance on your table asap!
Sweet Potato Shepherd's Pie
makes 1 8x8 inch pan, enough for 4
2 large sweet potatoes
2 Tbsp butter
salt and pepper to taste
egg yolk
milk as needed, perhaps a Tbsp or 2
shredded cheddar cheese (2-4 Tbsp), optional
1 lbs grass-fed ground beef or venison
2 Tbsp coconut oil
1 large sweet onion, diced
3-4 carrots, diced
2 cloves or tsp garlic, minced
1/2-1 cup peas (I used frozen)
2 Tbsp coconut flour (can probably omit; I had leftover from my homemade coconut milk)
2 tsp tomato paste or 1 Tbsp tomato sauce or even a diced tomato
1 cup chicken/veggie broth
1 tsp soy sauce
1-2 tsp rosemary, finely diced (fresh will dice better, but use more if using fresh)
1-2 tsp thyme (more if using fresh)
salt and pepper
Cook sweet potatoes; either bake them in the oven until soft and then scoop out their flesh, or peel and dice and then boil until soft and drain. Allow to cool slightly while you prepare your meat filling.
Preheat oven to 400*F. Heat coconut oil over medium high heat in a large skillet. Add the onions and carrots, sautéing for about 4 minutes. Add the garlic and the peas, then toss in your meat. Cook, stirring and breaking up the meat chunks periodically, until the meat is browned and cooked through. Sprinkle the coconut flour over everything, stir, and cook for another minute. Add the tomato version of your choosing, broth, soy sauce, herbs, and salt and pepper. Raise the heat until everything is boiling, then reduce to a simmer. Continue simmering for about 10 minutes, until things have thickened up a bit.
Lightly grease an 8x8-inch baking dish. Spread the meat filling in the bottom. In a separate bowl, mash the sweet potatoes with the butter, salt and pepper, and egg yolk. Add a bit of milk as needed to make it into a smoother, more spreadable consistency. Smooth over top of the filling with a spatula and then sprinkle with grated cheese. Bake for about 25 minutes, or until the topping is starting to brown. Allow to sit and cool for 10 minutes or so and then serve.
If the weather finally turns nice, just stick this one in your back pocket for the cooler months when they return, but if Mother Nature continues to be a bit frigid, I recommend this make an appearance on your table asap!
Sweet Potato Shepherd's Pie
makes 1 8x8 inch pan, enough for 4
2 large sweet potatoes
2 Tbsp butter
salt and pepper to taste
egg yolk
milk as needed, perhaps a Tbsp or 2
shredded cheddar cheese (2-4 Tbsp), optional
1 lbs grass-fed ground beef or venison
2 Tbsp coconut oil
1 large sweet onion, diced
3-4 carrots, diced
2 cloves or tsp garlic, minced
1/2-1 cup peas (I used frozen)
2 Tbsp coconut flour (can probably omit; I had leftover from my homemade coconut milk)
2 tsp tomato paste or 1 Tbsp tomato sauce or even a diced tomato
1 cup chicken/veggie broth
1 tsp soy sauce
1-2 tsp rosemary, finely diced (fresh will dice better, but use more if using fresh)
1-2 tsp thyme (more if using fresh)
salt and pepper
Cook sweet potatoes; either bake them in the oven until soft and then scoop out their flesh, or peel and dice and then boil until soft and drain. Allow to cool slightly while you prepare your meat filling.
Preheat oven to 400*F. Heat coconut oil over medium high heat in a large skillet. Add the onions and carrots, sautéing for about 4 minutes. Add the garlic and the peas, then toss in your meat. Cook, stirring and breaking up the meat chunks periodically, until the meat is browned and cooked through. Sprinkle the coconut flour over everything, stir, and cook for another minute. Add the tomato version of your choosing, broth, soy sauce, herbs, and salt and pepper. Raise the heat until everything is boiling, then reduce to a simmer. Continue simmering for about 10 minutes, until things have thickened up a bit.
Lightly grease an 8x8-inch baking dish. Spread the meat filling in the bottom. In a separate bowl, mash the sweet potatoes with the butter, salt and pepper, and egg yolk. Add a bit of milk as needed to make it into a smoother, more spreadable consistency. Smooth over top of the filling with a spatula and then sprinkle with grated cheese. Bake for about 25 minutes, or until the topping is starting to brown. Allow to sit and cool for 10 minutes or so and then serve.