Paleo Sweet Potato Shepherd's Pie

Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins | Serves 4

It’s an ongoing debate: the sweet potato vs. the regular potato and which one is better for your health? But we say both regular potatoes and sweet potatoes are healthy, awesome, and delicious ancient foods originating in Central & South America and have since spread throughout the world.

Read here for more nutritional information and a full comparison between these two potatoes. 

In this recipe, simply swap out the quantity of sweet potato for regular potatoes or try both?

Shepherd’s Pie is a super easy dish to convert to paleo and when it comes steaming out of the oven with an enticing smell that will waft through the whole house – you’ll know your effort has been worth it. Having a freezer full of ready-made meals to take to work or easy weeknight dinners will save you time, money and reaching for quick take-away food.

INGREDIENTS

Pie Filling:

• 500g grass-fed ground beef or organic lamb mince
• 2 medium organic carrots, chopped
• 1 small organic green or red capsicum, chopped
• 1 small organic onion, chopped
• 1 cup organic mushrooms, diced
• 2 organic celery stalks, diced
• 4 cloves organic garlic, minced
• 1 tsp. organic chilli powder or cayenne pepper powder
• 1/2 tsp. organic dried rosemary or organic dried herb of choice
• 1/2 tsp. Himalayan pink salt
• 1/4 tsp. organic black pepper
• 1 tsp dry mustard (optional)
• 85g organic tomato paste
• 1/4 cup organic beef bone broth

• 2 large organic sweet potatoes, peeled and cubed (about 5 cups)
• Note: you can swap out the organic sweet potatoes for organic potatoes
• 1 Tbsp. organic coconut oil
• 1/2 tsp organic chilli powder or cayenne pepper powder
• 1/4 tsp. Himalayan pink salt

INSTRUCTIONS

For the Filling:

• Preheat oven to 190 degrees.
• In a skillet or wok and on medium heat, add the grass-fed beef, chopped carrots, onions, capsicums, mushrooms and minced garlic.
• Continue cooking until carrots are soft, (about 15 mins). Begin making the topping while the filling is cooking.
• When the carrots pass the fork test and are soft, stir in tomato paste, water, seasonings, salt and pepper.

For the Topping:

• Bake or steam the sweet potatoes until fork tender. Add all topping ingredients into a food processor (or blender) and blend until smooth. 
• NOTE: If you’re going to use regular potatoes, you will need to mash them the old-fashioned way by hand rather than blending as they will become to pasty.
• Transfer the meat filling into a casserole dish, select from either (9 x 9 inch dish or 10 inch skillet) and add the sweet potato mash on top of the meat filling. Dash with sea salt and chili or cayenne pepper powder.
• Bake for 10 minutes.
• Remove from oven and serve.

Nutrition:

• Serving size ¼ of recipe
• Calories: 394
• Sugar: 7g
• Sodium: 350mg
• Fat: 16g
• Carbohydrates: 40g
• Fibre: 16g
• Protein: 26g