Sweet Potato Shepherd's Pie - MarlaMeridith.com

Sweet Potato Shepherd’s Pie

Healthy Sweet Potato Shepherds Pie on MarlaMeridith.com #PaleoI 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 MarlaMeridith.com.

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 MarlaMeridith.com #Paleo

Sweet Potato Shepherd
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Rating: 5
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Prep Time
10 minutes
Cook Time
65 minutes
Prep Time
10 minutes
Cook Time
65 minutes
Sweet Potato Shepherd
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Prep Time
10 minutes
Cook Time
65 minutes
Prep Time
10 minutes
Cook Time
65 minutes
Ingredients
Ground meat and Veggie Filling
Servings:
Units:
Instructions
  1. 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.
  2. 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.
  3. 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
  1. You can incorporate as many veggies as you like. Extra mushrooms, carrots, celery, broccoli. Be creative here!
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