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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 211.0
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 396.1 mg
  • Total Carbs: 46.5 g
  • Dietary Fiber: 14.1 g
  • Protein: 8.5 g

View full nutritional breakdown of Gillian McKeith's Sweet Potato Shepherd's Pie calories by ingredient
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Gillian McKeith's Sweet Potato Shepherd's Pie

Submitted by: FRENCHIFAL

Introduction

From Dr. Gillian McKeith's 7-day detox diet: taken directly from her book, You Are What You Eat.

After the first effort at this recipe, I made the following changes:

1. Only need 1 sweet potato; steam whole for 45 minutes or so.

2. The recipe said "sliced" but the chunks are big. Instead, most of the veggies should be diced. Carrots should be grated. Customize based on what veggies are available.

3. Portions were huge; I cut the recipe down to 1/4 original ingredient amounts.

4. Add rosemary.
From Dr. Gillian McKeith's 7-day detox diet: taken directly from her book, You Are What You Eat.

After the first effort at this recipe, I made the following changes:

1. Only need 1 sweet potato; steam whole for 45 minutes or so.

2. The recipe said "sliced" but the chunks are big. Instead, most of the veggies should be diced. Carrots should be grated. Customize based on what veggies are available.

3. Portions were huge; I cut the recipe down to 1/4 original ingredient amounts.

4. Add rosemary.

Number of Servings: 4

Ingredients

    1 small butternut squash, peeled and chopped
    1 sweet potato, large, or 2 small-medium
    1 can red kidney beans, rinsed and drained

    OPTIONAL: Veggies to fill
    1/2 cup green beans, chopped
    1/2 cup asparagus, chopped
    1/2 cup cherry tomatoes, cut in fourths
    1/2 cup diced red pepper
    1/2 cup diced tomato
    1/2 cup diced zucchini
    1/2 cup diced carrot
    1/2 cup diced broccoli
    1/2 cup diced onion
    1/2 cup diced celery
    1 tbsp rosemary
    1 tbsp finely chopped fresh parsley
    1 tsp arrowroot

Directions

1. Steam sweet potato until soft, about 45 minutes whole or 30 min cut in half. Set aside to cool, then peel and mash.

2. Pour chopped squash into a pan with just enough water to cover. Bring squash to a boil over medium heat. Simmer gently for 15-20 minutes, stirring occasionally. Mash squash as you stir.
OPTIONAL: Once squash is tender, puree for a creamy gravy.

3. Add the beans and simmer for about 5-10 minutes.

4. Add vegetables and simmer another 5-10 minutes. Stir in the parsley and rosemary. Add a little arrowroot to thicken.

4. Transfer into a pie dish, spread mashed sweet potato as a topping and bake for 15 minutes at 400 degrees.






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