Shepherd’s pie is ultimate comfort food. I also love it because it actually has pretty clean ingredients in it. I love subbing out the potatoes for sweet potatoes for another level of added nutrition. You can easily use normal potatoes or half half for the topping!
Sweet Potato Shepherd’s Pie
Meat filling
4 carrots chopped
1/2 yellow onion chopped
2 packs ground beef
3/4 cup corn
3/4 cup peas
1 tsp garlic powder
1 tsp oregano
.5 tsp chili powder
4 tbsp worcheshire sauce
1.5 cups ketchup
Salt & pepper
Sweet potato topping
3-4 large sweet potatoes
1 tbsp butter
1 tsp garlic powder
1 tbsp salt
Splash of milk
2 cups shredded cheddar cheese
Chop your carrots & onion and sauté them in some olive oil until soft. Add in your ground beef until cooked then drain the excess fat. Once drained, add peas & corn to the meat mixture. Warm through then season with garlic powder, oregano, chili powder, worcheshire, ketchup & salt and pepper. Once mixture is warmed through, add it to your casserole dish & preheat your oven to 425. To make your sweet potato mash you can boil, pressure cook or microwave your potatoes until super tender. Mix well with butter, garlic powder, salt & a splash of milk until creamy mashed potatoes form. Top the meat mixture with the potatoes evenly. Distribute the shredded cheddar over the potatoes & bake until cheese is melted. Feel free to broil the top a little longer (it is what I like to do) to get the cheese a little crispy!
