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.

 
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Hungarian Braised Chicken