Sweet Potato SHepherd’s Pie
Prep time: 15 minutes | cook time: 30 minutes | makes 4 servings
1.5 lbs ground beef or ground turkey
1 tsp salt
1/2 tsp pepper
4 sweet potatoes, baked
2 tbsp butter or coconut oil
1 medium onion, diced
2 parsnips, peeled, core removed and cut into 1/2 inch dice
3 carrots, peeled, and cut into 1/2 inch dice
1 cup frozen peas
2 tsp fresh thyme
2 tbsp flour or arrowroot (for GF)
1 cup beef stock (or chicken stock if using ground turkey)
1/2 cup milk (dairy free option works - I used unsweetened almond milk, not vanilla)
In a large bowl combine the sweet potatoes and butter. Make sure the potatoes are warm or they will not mash well. Add a pinch of salt and mix with an electric mixer until smooth. Set aside.
Preheat the oven to 350 degrees.
Heat a dutch oven over medium-high heat. Add the meat and season with salt and pepper. Brown the meat, breaking it up with a spoon until just about cooked through. Add the onion, carrots, parsnips and thyme. Cook, stirring occassionally, for about 8 minutes or until veggies start to soften. SPrinkle flour over the mixture and stir constantly for 1 minute. Pour in the stock and milk. Let the filling come to a simmer until the sauce starts to thicken. stir in peas and remove from the heat.
Pour the filling into a 2 1/2 quart baking dish and top with mashed sweet potatoes. Bake for 25-30 minutes.
Can be made ahead, assembled and refrigerated for up to 3 days before baking.