Shepherd's Pie with Sweet Potatoes

shepherds pie.jpg

This AIP version of the classic comfort food is just as hearty and satisfying as the original! Dare I say, even more so? You know I love a great flavor combo of sweet and savory, and this does just that. I replaced the peas with broccoli in this version, and added a few different seasonings so that the original flavor profile wasn't missed. When the family goes back for seconds, that’s a good thing!

•1 tbsp Coconut Oil
•1/4 cup bone broth
•4 med Sweet Potatoes
•4 tbsp Coconut Cream
•1 1/2 lbs pasture-raised Ground Beef
•1/2 med Onion, diced
•5 Garlic Cloves, minced
•2 Carrots, sliced
•1 cup Broccoli florets
•1/2 tsp Oregano
•1 1/2 tsp Sea Salt
•1 tsp Onion Powder
•1 tsp Garlic Powder
•1/3 cup fresh Basil, chopped
•2 sprigs fresh Rosemary, stemmed

 

  1. Preheat oven to 450
  2. Wash and dry Potatoes. Place them in an iron skillet or on a cookie sheet and bake until soft inside (about an hour).
  3. Remove potatoes from oven and slice each open. Remove the meat with a spoon or scoop and place into a mixing bowl. Discard skins. Leave oven on.
  4. Add the Coconut Cream to the potatoes and mash with a potato masher. Set aside.
  5. While the potatoes are in the oven cooking, place the coconut oil in a skillet and heat to medium. Add diced garlic and minced onion. Cook until just-soft.
  6. Add the carrots, broccoli and bone broth. Cover and cook until carrots are soft.
  7. While the carrots are cooking, in a separate skillet begin to brown your ground beef.
  8. Add the salt, oregano, garlic powder, onion powder and Rosemary to the beef. Cook until done through.
  9. Drain any excess grease from the beef, then add it to the carrot mixture.
  10. Fold in the basil. Continue cooking for about 5 minutes.
  11. In a baking dish (9x11 is near perfect!), pour the meat mixture and spread evenly. Top with the potatoes and garnish with rosemary. Bake for 25 minutes.