Sweet Potato Shepherd's Pie

Sweet Potato Shepherd's Pie

Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 4-6















INGREDIENTS: 

For the Sweet Potato Mash Topping:
2 large sweet potatoes, peeled and chopped into large chunks
2 Tablespoons melted refined coconut oil
1 teaspoon freshly chopped rosemary
Himalayan Pink Salt, to taste
Ground black pepper, to taste

For the filling:
1½ lb ground bison
1 Tablespoon refined coconut oil
1 medium yellow onion, chopped
1 stalk of celery, chopped
8 baby carrots or 1-2 medium carrots, sliced
1 cup cauliflower, cut into small florets
4 cloves garlic, minced
1 ¼ cups beef broth
1 tablespoon tomato paste (No Sugar Added)
1 tablespoon liquid aminos (Soy Sauce can be substituted)
1 teaspoon freshly chopped rosemary
1-2 shakes of ground cinnamon
Himalayan Pink Salt, to taste
Ground black pepper, to taste

DIRECTIONS:

Prep the sweet potatoes:

• Fill a medium pot with water. Add the sweet potato chunks and make sure they're covered with water. Bring water to a boil over high heat. When it starts to boil, reduce heat to medium and simmer for 8-10 minutes. When you can pierce the sweet potatoes easily pierced with a fork, the sweet potatoes are done.

• Remove from heat and drain the water. Add coconut oil, rosemary, salt, & pepper. Using a hand mixer, mash the potatoes and ingredients together thoroughly. Cover and set aside.

Prepare the meat and vegetable filling:

• Preheat the oven to 400 degrees F. 

• In a large skillet, heat 1/2 Tablespoon coconut oil over medium-high heat. Add chopped onions and cook until until translucent. Add the ground bison to the onions and cook until browned. Drain the fat, and transfer meat and onions to a large bowl and set aside.

• Add 1/2 Tablespoon coconut oil to the large skillet you just used for the meat. Over medium-high heat, saute the celery, carrots, and cauliflower in the skillet. Stir to coat the vegetables with coconut oil, then cover with a lid for 6 minutes to saute/steam. Remove the lid, add minced garlic, and saute for 1-2 more minutes, stirring periodically.

• Add meat and onions, tomato paste, liquid aminos, rosemary, cinnamon, salt, and paper to the skillet. Stir thoroughly and simmer for 8-10 minutes, until most of the liquid has been absorbed (but not all).

Bake it all together:

• Lightly spray an 8x8” baking dish with olive oil cooking spray. 

• Add the meat and vegetable mixture to the casserole dish, covering the whole bottom. Add the sweet potatoes to the top of the meat mixture, using a spatula or spoon to spread it out evenly.

• Bake for 20 minutes. Allow to cool 5-10 minutes before serving.