Shepherd's Pie Recipe with Sweet Potato (Paleo, AIP, Whole30)

Ingredients

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  6 clove or 18g

• Carrots

  Raw

  2 medium or 122g

• Mushrooms

  White, raw

  1 cup, whole or 96g

• Sugar Snap Peas, Baby Carrots Cauliflower & Broccoli Florets Combinations, frozen

  C&W

  1 cup or 85g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Sage

  Spices, ground

  ½ tsp or 0.3g

• Marjoram

  Spices, dried

  ½ tsp or 0.3g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Ground beef

  70% lean meat / 30% fat, raw

  1 lb or 453g

• Chicken broth

  Soup, canned, less/reduced sodium

  ¼ cup or 60g

• Salt

  Table

  ½ tsp or 3g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 tbsp or 30g

• Salt

  Table

  ½ tsp or 3g

• Coconut oil

  2 tbsp or 27g

• Sweet potato

  Cooked, boiled, without skin

  2 ½ cup, mashed or 820g

Directions

1. Preheat the oven to 400F. Place all of the whole sweet potatoes on a baking sheet with the skin on in the oven and cook for about 45 minutes or until the sweet potatoes are soft and fork tender. Set aside to cool.
2. Once the potatoes are done, bring the oven to 425.
3. To make the shepherd's pie filling, chop the onions, garlic, mushrooms and carrots.
4. Add 2 tbsp of oil to a pan on medium high heat. Once the oil is hot add in the onions and saute for about 3-5 minutes, stirring occasionally. Add in the garlic, oregano, thyme, marjoram and sage and saute for a couple more minutes until the onions are almost translucent and starting to brown a bit.
5. Add in the ground beef in small chunks then sprinkle with salt, pepper and cumin. Stir and break up the beef with a spatula. Saute until the beef is browned on all sides.
6. Then add in the carrots, mushrooms, peas and 1/4 cup of broth and stir. Put a lid on the pan and allow to cook, stirring occasionally, until the carrots have softened. Then, turn off the heat and set the pan aside.
7. Once the roasted sweet potatoes have cooled enough to handle, remove the skin and place the potatoes into a separate bowl and add 2 tbsp chicken broth, 1 tbsp butter and sea salt. Use a potato masher, immersion blender or regular blender to puree the mixture until smooth and creamy.
8. To assemble the shepherd's pie, place the beef and vegetable mixture in a 9 inch pie dish or an 9x9 baking dish. Place the sweet potato puree on top of the beef and vegetable mixture in the pie plate and smooth evenly over the beef and vegetables.
9. Cook at 425F for 20 minutes. Let cool and serve.
10. Recipe by: Hannah Healy (source: https://healyeatsreal.com/shepherds-pie-recipe-sweet-potato/)