This is not my recipe —I made this a while back and plan to make this next week!
It was amazing and perfect for meal prepping because it tastes good reheated and even cold. you can add so many veggies to this and the kiddos won’t even notice.
I plan on adding some spinach or power greens when I cook the meat to add even more veggies to this dish!
This recipe is from https://therealfoodrds.com/shepherds-pie/
Whole30 Sweet Potato Shepherd’s Pie
AUTHOR: THE REAL FOOD DIETITIANS
PREP TIME:25 MINS
COOK TIME:20 MINS
TOTAL TIME:45 MINS
1 lb. grass-fed ground beef, lamb or bison
2 medium carrots, peeled and chopped (I used shredded)
1 small green pepper, chopped
1 small onion, chopped
1 cup mushrooms, diced
4 cloves garlic, minced
1/2 tsp. sea salt or to taste
1/4 tsp. black pepper
3 oz. organic tomato paste (about 6 Tbsp.)
1/4 cup water
Sweet Potato Topping:
2 large sweet potatoes, peeled and cubed (~5 cups cubed)
1 Tbsp. coconut oil
1/4 tsp. sea salt
Preheat oven to 375℉.
In a skillet on medium heat, add the ground beef, shredded carrots, onions, peppers, mushrooms and minced garlic.
Cook on medium heat until carrots are soft, about 12 minutes. Begin making the topping while the meat filling cooks.
Once the carrots are soft, stir in tomato paste, water, seasonings, salt and pepper.
For the topping: Steam or bake (at 375℉) the sweet potatoes until fork tender. Then add all of the topping ingredients to a food processor (or blender) and process until smooth.
Final step: Put the meat filling into a casserole dish (9 x 9 inch dish will work) and top the meat filling with the sweet potatos. add some sea salt and chili powder.
Bake for 10 minutes. Remove from oven and serve.