Paleo Shepherd's Pie

Meat & Veggies Filling
1 onion, diced
2 cloves of garlic, minced
1 lb grass-fed beef or ground turkey
2 large carrots, diced
2 celery stalks, diced
1 tsp pepper
1/2 tsp thyme
1/2 tsp dried rosemary
1/2 tsp salt
3/4 cup of beef broth
2 tbs tomato paste
2 tbs of olive oil or coconut oil for sautéing

Potatoes Topping
2 large (or 3 medium) white-fleshed sweet potatoes
1/4 tsp garlic
1/8 to 1/4 tsp cayenne (adjust to taste)
1/2 tsp rosemary
1/4 cup coconut milk
1 tbs butter (or add a little more coconut milk instead)

Peel and cut potatoes into chunks and boil in salted water about 20 minutes until tender (or use pre-baked potatoes)
Sauté chopped onion, celery and carrots in a skillet over medium-high heat about 10 minutes with 2 tbs of olive oil or coconut oil
Add the ground beef (or turkey) to the sautéed veggies, along with the meat seasonings and garlic; pan fry until beef is cooked through
Next add the tomato paste and stir in the beef broth
Simmer together about 10 minutes - keep mixture moist by adding a little more broth if necessary
Spoon meat mixture into in an oven-safe glass pie dish or casserole dish
In a medium saucepan or mixing bowl, mash cooked potatoes and add about 1/4 cup of almond or coconut milk – you want the potatoes creamy but still stiff so they hold their shape
Optional: add 1 tbs of butter to the mashed potatoes (or a little more coconut or almond milk if needed)
Stir in potato seasonings, plus some salt and pepper to taste
Gently spread mashed potatoes over the beef filling
Bake at 350-degrees F for about 30 minutes
Optional: after baking, place dish under oven broiler for 2-3 minutes to add a little brown crust (watch closely to avoid burning)
Serve steaming hot and enjoy!

Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user BREES25.