One of my favorite meals as a kid was Shepards Pie! So easy, comforting, and delicious, to me anyway. How my mom made it is a bit different to how I make it for my family, but they love it just as much as I did. It’s so simple, relatively easy, and inexpensive to make, and it is the dish that keeps on giving.
We had it Monday, and it was leftover lunches yesterday and today. That’s is pretty good, right!
Instructions and Ingredients
Preheat oven to 375 degree, while you heat 2 TSBP coconut oil in a skillet.
Add a diced onion, 2 diced carrots, and 3-4 celery stalks and leaf tops to the pan. Cook until softened.
While those are cooking take 2-3 peeled cut sweet potatoes or yams and boil them on the stovetop until soft enough to mash. When they are ready, drain well in colander, add back to pot, mash and add 1/2 tsp. cinnamon, 1/4 tsp. sea salt, and 1/2 c. full fat coconut milk from a can to the pot. Mix and set aside.
After onions, carrots and celery have softened a bit, not too much, add 2 pounds of ground meat of choice, I love lamb and turkey (1 pound of each). Brown the meat, stirring occasionally.
Add 1 cup frozen peas, yes I said peas. (we don’t eat them often, but we do in Shepards Pie!) Mix and add 1tsp. sea salt, 1/2 tsp. ground thyme, and 1/4 tsp. cinnamon to the skillet. Combine for a few more minutes to be sure flavors have mixed well.
Then pour meat and veggie mixture into a large glass casserole dish.
Spread the mashed sweet potato on top. Bake for 35-30 minutes until bubbling. Turn broiler on for a minute of two if you want to brown it a bit more, but watch it, those sweet potatoes are flammable!
Enjoy, eat, repeat!