|Shepard’s Pie topped with Sweet Potato|
Here is a example of comfort food that I had as a kid. My mom made her shepard’s pie with frozen corn and peas and mashed white potato but this one would rival hers I think. The sweet potato makes this dish and it goes so well with the savory filling.
You can add whatever vegetable you may have around. I would have used mushrooms if I had them. Don’t be shy with the herbs because to be honest, shepard’s pie is a bit boring, so use fresh herbs if you have them.
This is a dish that can be made ahead, stored in the refrigerator and baked later.
Paleo Shepard’s Pie
• 1 large or 3 small sweet potatoes
• 1/4 cup organic butter
• 1 1/2 pounds ground beef or bison
• 1 large onion, chopped fine
• 3 cloves garlic, finely minced
• 2 carrots, peeled, diced
• 1 zucchini, diced
• 3 celery sticks, diced
• 1 cup beef broth
• 2 tbsp coconut flour
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• sea salt and pepper
- Peel sweet potato and cut into small cubes. Place in a pot with some water and boil the sweet potato until they are soft and fork tender. When they are done mash with the organic butter and season with a little sea salt and pepper.
- Add the ground beef to a large pot and fry until brown over medium high heat.
- Add to the beef: onion, garlic, herbs, salt and pepper and cook over medium heat for five minutes. Add the carrots and celery and zucchini and continue to cook for a five minutes.
- In a small bowl add the 2 tbsp of coconut flour and slowly add beef broth while whisking to make a paste. Add this paste to the beef mixture along with the remainder of beef stock.
- Pour the entire mixture into a casserole dish and top with sweet potatoes. Bake at 350 degrees for 1 hour.