Sweet Potato Primal Shepherd’s Pie

Prep: 10 Minutes
Cook: 40 Minutes
Serves: 6

Shepherd’s pie is a staple winter favourite of so many people. There’s nothing more comforting on a cold, dark night than a hearty bowl of meat, herbs and vegetables topped with creamy mash, is there? Truth be told, we love this dish whatever the weather – mainly because it’s a great recipe to cook in bulk, meaning we can grab a portion out of the freezer when the need arises!

Nutrition
Calories	302
Carbs	24g
Fat	14g
Protein	21g
Free From

Ingredients

500g beef or lamb mince
2 white onions chopped
2 medium sized carrots chopped
1 tablespoon of coconut oil
3 garlic cloves crushed or finely chopped
1 tablespoon of fresh rosemary chopped
1 tablespoon of fresh thyme chopped
2 heaped tablespoons of tomato puree
2 teaspoons of smoked paprika
Salt and freshly ground black pepper

For the topping:

4 sweet potatoes chopped
1 tablespoon butter or ghee

Method

Preheat the oven to 180°C/350°F/gas mark 4.
Place the sweet potato to a steamer and cook until soft through. Whilst these cook we can get going with the meat.
Heat the coconut oil in a pan and add the onions, carrots, mincemeat and garlic to brown.
Once the onions and carrots have softened and the meat has started to brown, add the fresh herbs, tomato puree, smoked paprika, salt and pepper. Stir and heat through for another 5 minutes. Then take off the heat.
Once the sweet potato has cooked through sieve away any excess water and place in a bowl along with the butter and mash thoroughly until nice and creamy.
Place the meat mixture into a baking dish (usually around 9×13 inch rectangular casserole dish) and top with a one inch layer of the sweet potato mash.
Do not leave any gaps, cover the meat fully. Place in the oven and cook for 30–40 minutes until the topping browns nicely. Serve with vegetables or simply on its own.