Hello friends! It’s Mother’s Day weekend! Do you have any special plans this weekend? Both of our Moms are hundreds of miles away but we’ll be thinking of them and sending them our love.
Today is a hot day in Arizona, and I have a feeling there will be some pool time involved this weekend. I am also making this delicious Sweet Potato Shepherd’s Pie from Whole30 book. For the 100th time. It’s SO good, I just can’t get enough! Friends, this may be my new favorite healthy meal! My family enjoys it too and even the little one finished her plate.
Here is a little tip for ya: make a double batch and freeze half. It will be a great backup for those busy school nights packed with homework and after school activities with your kids.
I have never been a huge fan of Shepherd’s pie but this sweet potato version has won my heart. I originally gave it a try because I was looking for easy and healthy one-pot meals. As a busy mom, I am always on a lookout for family-friendly recipes that are quick, easy to put together and packed with nutrients. This one is a winner!
Sweet potato Shepherd’s Pie takes about 20 minutes to prep and assemble. Next pop it in the oven for 30 minutes and wait… while impatiently pacing around the kitchen as you start to smell the aroma of deliciousness.
Sweet potato is loaded with Vitamin A which is essential in delaying aging, supporting eye health, fighting inflammation and overall immune support. It is also lower in calories that regular potatoes and rich in dietary fiber. You will be serving your family a plate of delicious goodness.
You would start by peeling, chopping and boiling 3 medium sweet potatoes. Feel free to use more, it’ll only get tastier. Next you drain the potatoes and blend with some butter and coconut milk AHHHHH!! I could eat it from the pot just like that!
While the potatoes are boiling away, I do the rest of the prep: chop the carrots and celery. I use frozen chopped onions from a bag. That’s an acceptable time saving short cut in my book 🙂
Next, you saute the veggies in oil. I actually used Ghee here and it gave the dish a beautiful buttery flavor. But coconut oil would work lovely also. You can find both options in Trader Joe’s or Sprouts type stores.
Veggies will get nice and soft, then you mix in ground beef. I used grass fed lean beef from Sprouts and it was amazing! I’d love to try using ground turkey next time!
Once cooked through, the mixture goes at the bottom of a greased pan, and the sweet potato puree goes on top. I used a fork to fancy it up a little 🙂 Bake for 30 minutes at 375 degrees. and that’s it!
Cut into slices, serve and enjoy! Remember to freeze the leftovers for another day. You can also pack each serving in a small glass container for lunches throughout the week. This sweet potato Shepherd’s Pie stores well in the fridge.
Every singe recipe from Whole30 book has been a hit so far. I can’t wait to try something new soon. If you are like me, and you prefer to have a physical book in your hands – Whole30 is available on Amazon.
Here is the recipe for ya! Let me know if you give it a try. Print now or Pin for later 🙂
- 3 sweet potatoes, peeled and large-diced
- 4 Tbsp ghee or coconut oil
- ⅔ C coconut milk
- 1 onion, finely chopped
- 3 stalks of celery, finely chopped
- 2 small carrots, peeled and finely chopped
- 1 lb ground beef
- ½ tsp dried thyme
- ½ tsp dried oregano leaves
- garlic powder, salt + pepper to taste
- Preheat the oven to 375 degrees.
- In a large pot, boil sweet potatoes for about 10 min until soft.
- Drain the water from the pot and add 2 Tbsp ghee and the coconut milk.
- Use immersion blender or a large kitchen fork to blend the mixture.
- In a large pan, heat 2 Tbsp of ghee.
- Add onions, celery and carrots and cook for 5 min stirring.
- Add the meat, and garlic power and saute for 10 min stirring.
- Season with salt, pepper, thyme and oregano.
- Spoon meat mixture evenly over the bottom of a casserole dish.
- Spread mashed potatoes over the top.
- Roast in the oven for 30 minutes.