Shepherd’s Pie was always a favorite of mine growing up.
I have fond memories of devouring spoonfuls with my Grandmother, followed by a lazy evening watching old comedies or attempting to complete crossword puzzles. We were like two little old ladies! It was fabulous.
Years later, I have finally recreated my Gran’s wonderful recipe and made it Paleo, substituting the white potatoes with sweet potatoes, and the peas with broccoli florets.
I hope you enjoy it as much as I do…
2 large sweet potatoes or yams
1 teaspoon coconut oil or beef tallow
1 pound grass-fed, ground beef
1 teaspoon oregano
1 teaspoon onion powder
1 tablespoon crushed garlic
1/2 cup sun-dried tomatoes, sliced
1/4 cup grass-fed butter
Salt for seasoning
1/2 cup broccoli, chopped into pea-size florets
Pre-heat the oven to 400 degrees F.
Peel and slice the sweet potatoes and put them on to boil or steam.
In a large saucepan, melt the coconut oil over medium heat.
Add the ground beef to the saucepan and cook until evenly browned.
Sprinkle the meat with the oregano and onion powder, then add the garlic and sun-dried tomatoes and stir.
Drain the sweet potatoes after about 20 minutes, or once fully cooked and soft.
In a medium mixing bowl, mash the sweet potatoes with the butter and add salt to taste.
Then, in an 8 x 10-inch oven-safe dish, pour the meat mixture evenly across the bottom and then top with the raw broccoli florets.
Layer the sweet potato mash on top of the broccoli.
Place the dish in the oven and bake for about 20 minutes.
Remove from the oven, serve and enjoy it while it’s hot!