Sweet Potato Shepherd’s Pie

**Get this item at Honey’s Farm Store, open Saturdays and Sundays year-round, 10am-4pm

Recipe by Rebecca Feldman, Honey’s Holistic Chef

Ingredients:

For the Filling:

  • 1 lb grass-fed ground beef or lamb**

  • 1 small yellow onion, diced

  • 2 garlic cloves, minced

  • 1 large carrot, diced

  • 1 small zucchini or celery stalk, diced 

  • 2 Tablespoons tomato paste

  • ½ teaspoon cinnamon

  • 1 teaspoon dried thyme

  • 1 teaspoon smoked paprika

  • Himalayan pink salt and freshly cracked black pepper, to taste**

  • ¼ cup broth**

  • 1 Tablespoon olive oil**


For the Topping:

  • 2-3 medium sweet potatoes, peeled and chopped**

  • 1 Tablespoon olive oil**

  • Himalayan pink salt to taste**

  • Splash of coconut cream


Directions:

  1. Make the sweet potato mash. Boil or steam the sweet potatoes until fork-tender, about 15 minutes. Drain and mash with olive oil, salt, and a splash of coconut milk until smooth and fluffy. Set aside.

  2. Cook the meat filling. In a skillet, heat the oil over medium heat. Sauté the onions and garlic until fragrant. Add the meat and brown, breaking it up with a spatula. Stir in the carrots, zucchini, tomato paste, herbs, spices, salt, and broth. Simmer for 10-15 minutes until the veggies are tender and the mixture is thickened.

  3. Assemble. Preheat the oven to 375°F. Spread the meat mixture in a baking dish. Spoon the mashed sweet potatoes on top and spread evenly. 

  4. Bake. Place in the oven and bake for 20-25 minutes until golden on top and bubbling around the edges. Broil for the last 2 minutes for a little color.

  5. Serve warm, optionally topped with fresh herbs, a drizzle of olive oil, arugula, or a dollop of  grass-fed yogurt.