Sweet Potato Shepherd’s Pie

Most people have a memory of Shepherd’s Pie, and I’m not here to mess with that. This recipe is the perfect meal for a rainy day, or when you just want something cozy. Take a little extra time to treat yourself to this healthier version of a traditional comfort food.

Shepherd’s Pie

• 2# peeled sweet potatoes, cut into large chunks (about three sweet potatoes)
• 2# ground lamb, or beef
• 1 tbsp + 1 tsp salt
• 1 tsp black pepper
• 3/4 cup celery, chopped
• 3/4 cup carrots, chopped
• 3/4 cup frozen green peas (optional)
• 4 cloves garlic, coarsely chopped
• 1 bunch green onions, sliced
• 1/2 cup stock or water
• 1/4 cup coconut aminos
• 2 tbsp tapioca starch
• 3 tbsp butter

Place sweet potato chunks and 1 tsp salt into a pot and just cover with water. Bring the water to a boil, then simmer (over low heat) for 15 minutes until sweet potatoes are soft.

While sweet potatoes cook, brown the ground beef in a skillet until just cooked through. Season with  2 tsp salt and pepper. Add carrots and celery and cook for five minutes, then add peas, garlic, and green onions. Stir until everything is well incorporated. Pour stock and coconut aminos into the pan, and bring to a boil. Stir in tapioca starch, and remove from heat.

Drain the sweet potatoes, and return them to your pot. Add butter and 1 tsp of salt. Mash the potatoes until smooth, and set aside.

Spoon the meat and vegetable mixture into a large pie dish, or small casserole. Then, spread the buttery mashed sweet potato on top, forming a peak at the center.

Broil for 10-15 minutes, or until browned.

Notes: Make Sweet Potato Shepherd’s Pie in advance for a potluck, or as meal prep. It’s even better the next day!