Looking for a delicious meal that whips up fast and leaves left-overs to munch on while snuggled in your PJs this coming weekend? Look no further!
This Greek-style, Paleo take on the traditional Shepherd’s Pie adds a subtle infusion for your tastebuds, while keeping memories of Grandmother’s dish.
It’s healthy, super simple and of-so comforting.
Hot Tip: If you have a cast-iron pan, you can cook the meat in that on the stovetop, then build the layered Pie in that same pan and simple pop it into the oven to broil at the end.
4 large white sweet potatoes, sliced (skin on is preferable for added fiber)
1 lb pasture-raised bacon
1 lb grass-fed ground beef
1 cup broccoli florets, cut into dime-sized pieces
1/2 cup pre-made olive tapenade
Mixed fresh of dried herbs of your choosing
1/4 cup grass-fed feta (optional for those on the Primal Diet)
Steam or boil the sweet potatoes until tender.
While the sweet potatoes are cooking, pre-heat a large saucepan at medium heat, add the bacon and cook until browned.
Remove the bacon from the saucepan (saving the bacon grease in the pan) and cut the bacon into dime-sized pieces.
Cook the ground beef in the bacon greased saucepan until well-done.
Add the bacon pieces back into the saucepan, along with the broccoli florets and stir in with the cooked ground beef.
Set the oven to Broil.
Place the meat mix in an oven-safe dish (approximately 9 x 11 inches).
Spread a layer of olive tapenade over the meat mix.
Mash the sweet potatoes and create a layer of sweet potato over the olive tapenade layer.
Sprinkle with fresh or dried mixed herbs.
Top with with feta (if desired) and place in the oven to broil for about 5 minutes until the sweet potato browns slightly.
Remove from the oven and serve warm.
Refrigerate left-overs in an airtight container and enjoy within 3 days!