In lieu of Nina and I completing Whole30, I decided to share with you all one of my favorite recipes from the Whole30 book – Shepherd’s Pie! Growing up, I was an extremely picky eater and Shepherd’s Pie was one of those meals I always asked my mom to make. What can I say, I was meat and potatoes (and cheese) kind of kid ;)
In my adulthood, I figured it was time to graduate to a more “sophisticated’ version. This recipe adds a great spin on your traditional Shepherd’s Pie with the bottom a mixture of onion, celery, and carrot and ground beef, while the top is covered in the most delicious combination of mashed sweet potatoes and coconut milk. It’s one of those one-pot meals that seriously hits the spot!
What I love about this recipe is that you can add whatever vegetables you like! I tend to stick with the carrots and celery, but actually add more than what it calls for. Our other Health Coach, Casey, adds mushrooms..yum!
Have any questions about the recipe? Feel free to message me on Facebook :)
Whole 30 Shepherd’s Pie
Serves 2 (with leftovers)
2 medium-sized sweet potatoes, peeled and large-diced
4 cups cold water
4 tablespoons clarified butter or ghee
½ cup coconut milk
1 onion, finely chooped
2 stalks celery, finely chopped
1 pound ground meat (beef, lamb or bison)
2 cloves garlic
1 teaspoon salt
½ teaspoon black pepper
1 sprig fresh thyme leaves (or ¼ tsp dried thyme)
2 teaspoons fresh oregano leaves (or ½ tsp dried)
1. Preheat the oven to 375 degrees F
2. In a large pot, place the sweet potatoes in the cold water and bring to a boil. Boil until the potatoes are fork tender (about 10 minutes)
3. Drain the water from the pot, add 2 tablespoons of the butter and coconut milk (away from the heat).
4. Mash the potatoes with a potato masher or large kitchen fork, immersion blender, or food processor. Transfer potatoes and set aside
5. Return the same pot to medium heat, add the remaining 2 tablespoons of butter. Add the onions, celery and carrots, stirring for 5 minutes.
6. Add the ground meat and garlic. Cook, stirring often, until the meat is browned (7-10 min). Season with salt, pepper, thyme leaves and oregano. Remove from the heat and let meat and veggies cool for 5 minutes
7. Spoon the meat and veggies evenly into a 9x12-inch glass baking dish. Carefully spread potatoes over the top of the meat and veggie mixture.
8. Roast for 30 minutes, letting the top brown slightly. Cut into pieces and serve!
The good thing about us Health Coaches is that we are always looking for ways to bring excitement back into the kitchen with different, well-balanced meals. If you’ve hit a rut, feel like your weight isn’t moving, and need help finding inspiration and direction, don’t hesitate to reach out to either one of us! Set up a free 30-minute nutrition consult today!
Ali Boone, RD, LDN