Sweet Potato Shepherd's Pie
Ingredients
Sweet Potato Topping
-
4
small
sweet potatoes
-
1
teaspoon
kosher salt
-
1
tablespoon
olive oil
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
a pinch
crushed red pepper
Filling
-
2
teaspoons
olive oil
-
½
medium
yellow onion
-
3
cloves
garlic
-
2
small
carrots, peeled and diced
-
4
ounces
baby bella mushrooms, diced
-
1
pound
grass fed ground beef
-
1
teaspoon
kosher salt
-
¼
teaspoon
crushed red pepper
-
½
teaspoon
dried oregano
-
½
teaspoon
ground cumin
-
1
6-ounce can
tomato paste
-
½
cup
water
-
1
tablespoon
minced Italian parsley
Instructions
- Preheat the oven to 350°F.
- Bake the sweet potatoes on a baking sheet for about 1 hour until tender.
- Allow the sweet potatoes to cool, then scoop out the flesh into a bowl.
- Mix the sweet potato with salt, olive oil, garlic powder, onion powder, and red pepper flakes until smooth.
- In a saucepan, heat olive oil and sauté onion, garlic, carrots, and mushrooms until softened.
- Add ground beef, breaking it up, and cook until mostly browned.
- Stir in salt, crushed red pepper, oregano, and cumin, and cook for a few more minutes.
- Add tomato paste and water, mixing well, and cook for an additional 5 minutes.
- In a baking dish, layer the beef mixture and top with the sweet potato mixture.
- Bake for 30 to 40 minutes until bubbling and the top is crispy.
- Garnish with parsley and serve.
Nutrition Facts (estimated)
Servings
4
Calories
275
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
500mg
Cholesterol
70mg
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