Healthy Shepherd’s Pie

The perfect comfort food made healthy!!! Easy to make, packing tons of protein and perfect for big batch cooking and leftovers. Enjoy!

INGREDIENTS:

Sweet Potato Topping:

• 3 medium sweet potatoes, peeled and cut into small chunks

• 1 tbsp coconut oil

• 1 tsp Himalayan sea salt

• 1 1/2 tsp sweet paprika

Turkey Filling:

• 2 tsp avocado oil

• 1 clove crushed garlic

• 1 medium onion, chopped

• 1 lb free-range lean ground beef or turkey

• 1 cup peas, cooked (option frozen) 

• 1 cup sliced carrots (option frozen) 

• 1 cup sliced mushrooms (optional) 

• 2 tsp Worcestershire sauce

• 1 tbsp tomato paste

• 1/2 cup organic chicken stock

• Himalayan sea salt & pepper, to taste

• Optional: fresh parsley to top

DIRECTIONS:

1. Cook the sweet potatoes: Place sweet potatoes in a large pot, cover with water, bring to a boil, then reduce to a simmer. Cook until very tender, about 20 minutes.

2. Preheat the oven to 400°F.

3. Prepare the filling: While the sweet potatoes cook, heat avocado oil in a large skillet over medium heat. Add onion and garlic; cook until softened, about 3 minutes.

4. Add the ground meat and break it apart. Season with salt and pepper.

5. Stir in mushrooms, peas, and carrots. Add Worcestershire sauce, tomato paste, and chicken stock. Cook 5–7 minutes until turkey and vegetables are cooked through.

6. Spoon the filling evenly into a pie dish or 8×8 baking dish.

7. Make the sweet potato topping: Drain sweet potatoes and transfer to a food processor. Add coconut oil and salt. You can also mash by hand, will be less smooth.

8. Spread sweet potatoes evenly over the filling. Use a fork to create texture lines and sprinkle with sweet paprika.

9. Bake for 20 minutes, until bubbling and lightly browned. Remove from the oven, let rest for a few minutes, sprinkle with fresh parsley, and serve.