Sweet Potato Shepherd's Pie
Prep Time: 15 minutes | Cook Time: 1 hour | Serves: 4
Warm and comforting, this dish is sure to satisfy your hunger. As an added bonus, it is also rich in vitamins and protein. Have fun serving up a sweetened, wheat-free spin on this English classic.
Ingredients
- 4 medium sweet potatoes
- 2 quarts water
- 1 small onion
- 1 teaspoon olive oil
- 1 pound (16 oz) lean ground beef or turkey
- 1 cup beef broth
- 1 teaspoon coconut aminos
- 1 tablespoon tomato paste
- 1 teaspoon garlic powder
- 4 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1 cup frozen vegetable mix (carrots, corn, peas)
Tools
- vegetable peeler
- chef’s knife
- cutting board
- measuring cups/spoons
- medium pot
- large skillet
- spoon
- colander
- potato masher
- 8 x 8-inch (20 x 20-cm) baking dish spatula
- Preheat oven to 325°F.
- Peel and chop the potatoes. Place them in the pot and fill with water. Place on a burner set to high heat and boil. Reduce heat to medium and cook for 15 minutes or until tender.
- Peel and chop the onion. Set aside.
- Place skillet on a burner and set to medium heat. Add oil and onions. Cook for two minutes, stirring gently.
- Place meat in skillet and break up into small pieces with a spoon. Cook until no longer pink, about eight minutes.
- Add the broth, aminos, tomato paste, and garlic powder to the skillet. Stir to combine. Reduce heat to low and allow to simmer gently.
- Drain the potatoes, return to pot, and mash. Add butter, salt, pepper, and paprika. Mash until smooth.
- Add frozen vegetables to the skillet. Stir to combine.
- Pour the meat mixture into the baking dish. Spread potatoes on top with a spatula.
- Bake for 40 minutes, or until the top of the sweet potatoes is slightly browned.
- Allow to cool for five minutes before serving hot in bowls.