Sweet Potato Shepherd’s Pie

by Marla on June 13, 2009 · 8 comments

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Healthy Sweet Potato Shepherds Pie on FamilyFreshCooking.com #Paleo I love sweet potatoes and I could eat them all the time. I like them with savory spices and sweet ones. I like them in my salads, soups and desserts. I love them baked in my Thai Spiced French Fries too. With this deep commitment to the sweet potato I needed it to be a star in my very first recipe post on Family Fresh Cooking.

Yes, this my friends is the first recipe I ever published on this blog back on June 25th 2009.

My kids and husband loved this recipe. It is a complete meal as it has loads of veggies, protein and flavor. I serve this with a side salad that included baby spinach leaves, diced tomatoes, some grated Parmesan a splash of lemon juice, olive oil and cracked pepper.

It is also perfect to pack in your lunch box. A great recipe for my Project Lunch Box.

Healthy Sweet Potato Shepherds Pie on FamilyFreshCooking.com #Paleo

Sweet Potato Shepherd

Prep Time: 10 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 15 minutes

Yield: 8-10 servings

Sweet Potato Shepherd

Ingredients

  • 4 medium to large Sweet Potatoes cleaned and cut into chunks (also know as Garnet Yams, these are bright orange inside, skins on)
  • 1/2 cup Non-fat Milk (you could use whole milk if you wish)
  • Salt and Pepper to taste
  • a little of Maple Syrup to taste
  • Pinch of Cinnamon and/or Nutmeg to taste
  • Ground meat and Veggie Filling
  • Splash of olive oil to coat pan
  • 1 Chopped Onion
  • a few Cloves Chopped Garlic or a few teaspoons Crushed garlic
  • 1 cup Frozen Peas
  • 2 handfuls Baby Spinach Leaves
  • 1 pound Ground Turkey, Chicken, Beef or Lamb (You can also use your leftover Thanksgiving Turkey here. Shred it with your hands or chop it up)
  • (1) 14 ounce can Cream of Mushroom Soup (not condensed)
  • 2 tablespoons Chopped Italian Parsley (you can use 1 tablespoon dry here if you wish, but the fresh has so much flavor)
  • 1 teaspoon dried Thyme
  • Salt and Pepper to taste

Method

  • Place sweet potatoes in large pot of boiling water, use enough water to cover. I left the skins on as they provide even more nutrients and flavor. Simmer them until they are cooked through about 20 minutes. Drain immediately. Add milk and desired seasonings. Mash sweet potatoes with a fork or potato masher. Set aside.
  • Pre heat oven to 375 degrees F. Heat a large sauté pan with the olive oil over medium heat. It is best to use one that can go straight into the oven so you only have one pot to clean up. Saute the onion and ground meat until meat is browned and cooked through. Drain fat if necessary. If using leftover shredded turkey add on next step. Add mushroom soup, peas and other veggies to pan. Add parsley, thyme, salt and pepper. Cook for a few minutes until spinach wilts and vegetables cook through. If there is too much liquid in the pan you can spoon it out so the filling doesn't get too runny.
  • Take pan off the stove and spoon or use a spatula to cover the top with the mashed sweet potatoes.Sprinkle some cinnamon or nutmeg on the top. Place in pre-heated oven and bake for about 30 minutes. Remove, let sit a few minutes and serve.
  • Notes
  • You can incorporate as many veggies as you like. Extra mushrooms, carrots, celery, broccoli. Be creative here!
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