Sweet Potato Shepherd’s Pie
Servings : 4
Ingredients
Topping
- 2 sweet potato large
- 2 Tbsp unsalted butter
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp pepper
Filling
- 1 lb ground beef 90% lean or leaner
- 1 onion diced
- 2 stalks celery sliced
- 2 carrot medium, sliced
- 1 cup mushrooms sliced
- 1 cup frozen green peas
- 1 Tbsp bottled minced garlic
- 1 1/2 cups vegetable broth
- 1 Tbsp tomato paste
- 1 Tbsp Bragg Liquid Aminos
- 1 tsp salt
- 1/2 tsp pepper
- paprika for garnish
Instructions
- Preheat oven to 400. Peel and dice potatoes. Add to a saucepan and cover with water. Bring to a boil and boil 5-7 minutes or until the diced potatoes are soft.
- Drain potatoes and transfer to a large bowl along with butter, rosemary, thyme, salt and pepper. Mash with an immersion blender or transfer to a food processor (or mash by hand with a fork).
- Brown beef in a skillet or medium saucepan and then remove from pan. Set aside. In the same pan, saute onions, celery, carrots and mushrooms. Saute 6-8 minutes.
- Add beef, peas, garlic, broth, paste, liquid aminos, salt, and pepper to the pan. Stir well, and bring to a boil. Reduce heat and let simmer 10-15 minutes.
- Transfer filling to a greased baking dish. Top with sweet potato mixture. Sprinkle with paprika. Bake at 400 for 25-30 minutes.