Sunday, September 8, 2013

Sweet Potato Shepard's Pie {Paleo}

Since starting Paleo we have had to cut out some of our favorite foods. Mine being mac & cheese and Rob's being most of his Irish roots. I have been looking for a good Shepard's Pie recipe that was with sweet potato and I finally found one! I made some changes to the original recipe to make it Paleo. It was so yummy; Rob gave it an A+! I cooked the meal in individual bowls to make it more interesting. I highly recommend it even if you are not Paleo. Also, enjoy with some Oktoberfest to wish fall to hurry along!

Sweet Potato Shepard's Pie


Potato Top:
1 1/2 lb sweet potatoes; peeled, diced
3 cloves garlic
1/2 cup coconut milk
1/4 cup chicken broth (gluten-free)
salt and pepper to taste

Filling:
1 lb lean ground turkey
1 tsp olive oil
1 medium yellow onion, diced
1 celery stalk, chopped
3 carrots, diced
1 parsnip, diced
2 cloves garlic, diced
10 oz frozen green peas
1 cup chicken broth (gluten-free)
2 tsp tomato paste
1 tsp Worcestershire sauce (leave out to be completely Paleo)
1 tsp dried rosemary
salt and pepper
smoked paprika


Boil the sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, coconut milk, salt, and pepper.

Preheat oven to 400 F.

In a large saucepan, brown turkey seasoning with salt and pepper. When cooked set aside. Add olive oil to pan, add the onion and saute for one minute. Add the celery, carrots, parsnip, salt and pepper. Cook about 12 minutes or until the celery and carrots are soft. Add the garlic, frozen peas, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer on low for about 5-10 minutes. 


Either in individual bowls or a big dish, add the meat mixture. Top with the mashed sweet potatoes and smooth over the top with a spatula. Sprinkle paprika on top. Bake for 20-30 minutes or until the potatoes turn brown. Let cool for 10 minutes before serving.






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