Sweet Potato Shepherd's Pie Recipe

I am so tired today. It's funny how I wake up at 4:30 Mondays and Wednesdays for a group fitness class, and I'm generally not tired on those days. The NEXT day, after having time to rest and sleep a little extra, I'm completely exhausted. Today was definitely one of those days.

Work was also exhausting. I planned to go for a run this afternoon, but I expended so much physical energy at work (our students had quite a rough day) that I could do nothing more than collapse into the lazyboy when I got home.

Fortunately, I made two enormous casserole recipes in the last two days so there are more than enough leftovers to feed us :)

Two days ago I made the Paleo Pesto Chicken Casserole recipe, and yesterday I made a Paleo Sweet Potato Shepherd's Pie.

I really enjoyed it, but the only problem is that there were really far too many potatoes. So I made a few changes, and here is the resulting recipe with the changes included :)

Ingredients! Except you really only need half of those potatoes.

First, peel 1 pound of sweet potatoes and cut into one-inch thick cubes. Put sweet potatoes in a stock pot and cover with water. Heat on high until water comes to a boil, then lower heat to medium and let potatoes cook for about 15 minutes or until soft enough to mash.

As you're mashing, slowly add 1/4 cup coconut milk and one tablespoon of butter to the potatoes. Then, mix in salt, pepper, and rosemary to taste. Set potatoes aside. 

Next, cook 1.5 pounds of ground beef in a cast iron skillet. Cook until there is no more pink meat. While the meat is cooking, place the following into a food processor: 1 stalk celery, 2 carrots, 1 red onion, and 4 cloves of garlic. Remove meat from the skillet leaving behind the fat. Add veggies to the skillet and cook until softened, about 5-7 minutes. 

Once veggies are done, add in 1 teaspoon Worcestershire sauce, 1/2 cup chicken stock, 1 teaspoon thyme, 1 teaspoon rosemary, 1 tablespoon tomato paste, and a pinch of salt. Mix well with veggies and remove skillet from heat. Stir in ground beef and 3/4 cup frozen peas. 

Lastly, use a spatula to cover meat and veggies with sweet potatoes. 

Bake in oven at 450 for 30 minutes. While it's cooking, make a yummy veggie side dish! I opted for brussel sprouts. I drizzled olive oil and sprinkled salt, pepper, and garlic powder over them and baked them along side the shepherd's pie for about 18 minutes. 

It was delicious! Well, I thought it was delicious :) Ryan may need more convincing on the brussel sprouts. 

Here's a more compact recipe:

Ingredients:

1 pound sweet potatoes

1/4 cup coconut milk

1 tablespoon butter

salt, pepper, and rosemary to taste

1 1/2 pounds ground beef

1 red onion

1 celery stalk

2 carrots

4 cloves garlic

1/2 cup chicken stock

1 tablespoon tomato paste

1 teaspoon Worcestershire sauce

1 teaspoon rosemary

1 teaspoon thyme

pinch of salt and pepper

3/4 cup frozen peas

Instructions:

Preheat oven to 450.

1. Peel potatoes and slice in to one-inch thick cubes. 

2. Place potatoes in stockpot, cover with water, and bring water to a boil. Lower heat to medium and allow potatoes to cook for about 15 minutes or until soft enough to mash. 

3. While potatoes are cooking, roughly chop veggies and garlic. Place them in food processor and pulse until they reach a desired consistency. (I prefer "finely diced.")

4. Once potatoes are done, drain water, add coconut milk and butter, and mash until smooth. Add in salt, pepper, and rosemary to taste. Set potatoes aside.

5. Brown ground beef in a cast iron skillet until meat is cooked through. Remove meat from skillet, but leave in fat. 

6. Add veggies to skillet and cook until softened, about 5-7 minutes. 

7. Add in Worcestershire sauce, chicken stock, tomato paste, rosemary, thyme, salt, and pepper.  Mix well and remove skillet from heat. 

8. Add in ground beef and frozen peas. Mix well. 

9. Using a spatula, spread potatoes evenly over meat and veggies. 

10. Place skillet in oven and bake for 30 minutes.

Serve with veggies and enjoy!

This recipe makes 8 servings.

Question: Are you a big brussel sprouts fan? If so, how do you prepare them???

Good night!