Growing up, we ate classic dishes of casseroles and “meat and potatoes”. My mother is an amazing cook and although my eating habits have drastically changed, I still crave these Mama-made comfort foods. As it turns out, even when I eliminate the white potato, corn, and unnecessary fillers… I can still make a mean casserole! In this case, Shepherd’s Pie : )
This recipe makes about 6 servings, divide leftovers into tupperware dishes for lunch or freeze for later.
Have you found a great alternative Shepherd’s Pie recipe? Have you tried mine? Let me know what you think in the comments below.
Prep time: 20 minutes, Cook time: 30 minutes.
Approved for: Paleo, Primal, Gluten-free, Whole30
Macronutrients: Carbs, Protein
3 sweet potatoes peeled and cut into 1.5 in cubes
Tbsp milk (almond, coconut, or any other kind)
1 tsp chili powder
1/4 tsp coriander (optional)
1/2 tsp cumin
half white onion diced
2 celery stalks sliced
2 carrots diced
1 Tbsp olive oil
1 lb ground beef or turkey
1 tsp pepper
1/2 tsp thyme
1. Boil potatoes till fork tender, drain, mash with hand masher or fork. Add milk, chili powder, coriander, and cumin, whip with hand mixer.
2. Saute onions, celery, carrots with olive oil on medium till tender
3. Add beef or turkey, pepper, and thyme to veggies until cooked through
4. Spoon veggies and meat into casserole dish and spread mash potatoes evenly on top