Sweet Potato Shepherd’s Pie

Who says eating healthfully can’t be delicious?!
One of my favorite “comfort” food recipes of all time, here is a cozy, satisfying, nutritionally enhanced Shepherd’s pie that can satisfy any biological, emotional, or spiritual craving for a rich and hearty meal.
Enjoy!
Sweet Potato Shepherd’s Pie
Ingredients
- 2 pound sweet potatoes, cut into 1” chunks
- 3 tablespoons butter
- ½ cup milk alternative
- Salt and pepper, to taste
- 1 tablespoon coconut oil
- 1 large onion, chopped
- 1 large carrot, chopped
- 1 pound ground turkey or lamb
- ½ cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1 cup frozen peas
Directions
- Bring potatoes to a boil in a large stockpot full of salted water. Cook until tender, approximately 20 minutes. Drain potatoes.
- In a large bowl, mash the potatoes with butter, milk, salt and pepper. Set aside.
- Preheat the oven to 375.
- Heat coconut oil in a large pan over medium heat. Add onion, carrot and turkey or lamb and cook until browned, approximately 10 minutes.
- Add broth, tomato paste, rosemary, and parsley and simmer until juices thicken, about 10 minutes. Add frozen peas and mix well.
- Pour mixture into the bottom of a ceramic baking dish and then top with the mashed sweet potatoes. *You can save a step and reduce cleanup if you simply use a Dutch oven to cook meat-vegetables mixture and then simply top with potatoes before transferring to the oven.
- Bake the pie until golden brown, approximately 30 to 35 minutes.