Sweet Potato Shepherd’s Pie

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Try making this paleo sweet potato shepherd’s pie for your next dinner option! This recipe serves as a great comfort dish, especially as we begin to prepare for the fall season. Sweet potatoes are rich in Vitamin A and are great source of dietary fiber. Ground beef serves as an excellent source of protein and helps to improve muscle growth. Carrots are rich in iron and magnesium and have a wide range of benefits including aiding digestion, increasing energy levels, and improving bone health. Rosemary adds flavor and plenty of antioxidants to this dish to reduce inflammation. Make this dish on a cold fall evening and enjoy!

Ingredients:

Sweet Potato Layer:

  • 2 large sweet potatoes

  • 1 tbsp coconut oil, melted

  • ½ tsp chili powder

  • ¼ tsp sea salt

Filling:

  • 1 lb ground beef

  • 2 large carrots, peeled and finely chopped

  • 2 celery sticks, finely chopped

  • 1 small white onion, diced

  • 4 cloves garlic, minced

  • 1 ½ cups peas

  • 3 oz tomato paste

  • 1 tsp chili powder

  • ½ tsp rosemary

  • ¼ cup water

  • ½ tsp sea salt

  • ¼ tsp pepper

Instructions:

1) Preheat oven to 375 F. Bake the sweet potatoes for 50 min or until fork tender.

2) In a large skillet over medium-high heat, sauté the ground beef, carrots, celery, onion, garlic, and peas. Cook for about 15 minutes, stirring often.

3) Once that is finished cooking, toss in the tomato paste, chili powder, rosemary, water, sea salt, and pepper. Transfer the filling to a large round casserole dish.

4) Begin making the sweet potato layer by combining the baked sweet potato (remove the peeling), coconut oil, chili powder, and sea salt in a large bowl. Mix ingredients together until a smooth consistency is formed.

5) Transfer the sweet potato mixture to the casserole dish and layer on top of filling. Sprinkle the top with a little extra sea salt and pepper. Bake in the oven for 10 minutes and enjoy!