Sweet Potato Shepherd’s Pie

A good friend once told that “a shepherd’s pie is a pie that is always tasteful to the eye.” Just kidding, no friend ever told me that but it sounds nice eh? Well, this “my friend” is a scrumptiously, healthy, loaded shepherds pie. I can’t take complete credit for it, my neighbor brought it to me one day as she knew my husband was off at training and I didn’t make any dinner. I asked for the recipe and it came from one of those workout cookbooks. I followed the recipe but if I’m being honest, I really just followed it to do the potatoes and knowing how long to bake it. The rest was on my own and I will admit, I think it’s quite good. Casey usually gives me the “it’s pretty good” or “not bad” but with this, he actually said “babe, this is GOOD.” So I call that a win. Enjoy!

First, sauté all your veggies. I chopped up a bit of everything: carrots, celery, cauliflower, onion, mushrooms. Sautéed the onions first with garlic and olive oil until clear and then added the rest of the veggies. I added some salt, white pepper and rosemary for flavoring and of course, a can of unsalted peas.

From there, I cooked up the ground beef while the sweet potatoes boiled. I poured the ground beef over the top of the veggies and mashed up the sweet potatoes once soft. I then spooned the potatoes over top and threw it in the oven for 30 minutes at 400 adding a two minute high broil at the end for a little added crisp.