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.

Delicious