Sweet Potato Shepherd’s Pie

Sweet Potato Shepherd's Pie

  • Servings: about 6
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3 large or 4 medium sized sweet potatoes, peeled, cut up into pieces for boiling

1/4 cup organic butter, milk, or cream

2 lbs grass fed ground beef

2 carrots, diced

2 celery ribs, diced

1 yellow onion, diced

1 green bell pepper, diced

2-4 garlic cloves, minced

1 ts fresh thyme or 1/2 ts dried thyme

salt and pepper to taste

2 T tomato paste

1 cup chicken broth


Heat oven to 400ºF.

In a large pot, cover sweet potatoes in water. Boil sweet potatoes until soft, drain, add back to pot and add butter. Mash with hand mixer, masher or in blender until smooth and creamy.

Brown meat with carrots, celery, onion, and garlic in a large saute pan. Once meat is browned and veggies soft, drain (or leave fat if you want more flavor).

Add back to pan and add the rest of the ingredients. Bring to a boil, reduce to medium, let simmer until thickened for about 10-12 minutes.

In a 9″ x 13″ baking dish, add meat mixture to bottom and spread sweet potato mixture on top.

Bake uncovered for about 25-35 minutes until meat mixture bubbly and sweet potatoes slightly browned on the sides. Let cool for 15 minutes.




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