Sweet Potato Shepherd’s Pie
Total prep time, about 20 minutes.
Total cook/bake time: 30 minutes
Ingredients:
2 large sweet potatoes
1 lb ground meat of choice
sea salt, pepper, garlic powder, onion salt ßall to taste. I used about ½ tsp of each
1 cup Vegetable broth (or home made bone broth)
1 red pepper
1 small yellow onion
2 carrots
1 piece celery
1 cup frozen peas
Splash cream
2 Tbs butter for top
The first thing you need to do is set a large saucepan of water on the stove to boil, and wash, peel (if you want to), and chop your sweet potato and add it to the water immediately. The potato and the water will come to a boil while you make the other layers and be ready when you need them for the top.
Bottom layer:
1 lb ground meat of choice
sea salt, pepper, garlic powder, onion salt ßall to taste. I used about ½ tsp of each
1 cup Vegetable broth (or home made bone broth)
Brown meat, drain if necessary, add broth, season and bring to a boil. Cook liquid down about half, pour into bottom of an ungreased casserole dish. I used my shallow 9 x 9 dish.
Veggie Layer:
1 red pepper
1 small yellow onion
2 carrots
1 piece celery
1 cup frozen peas
Preheat oven to 350F. Chop veggies so they are all roughly the same size (I enjoy a rougher chop – about the size of half a dime). Mix together and spread evenly over the meat layer.
Sweet Potato Layer:
Carefully drain most of the liquid from the sweet potatoes and mash with a potato masher until smooth. After the lumps are gone add a splash of cream to make them creamier but you could leave it out. Spread evenly over top the vegetable layer and dot with butter/ghee. Bake in oven at 350F 30-45 minutes. The long this cooks the soft the veg layer will be. If you want to make this dairy free just leave out the cream and butter on top, it will still be lovely. We eat this with hot sauce.
Please let me know if you try it! I would love to hear about your experience!
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