Shepherd’s pie is one of my favorite fall comfort foods.
It’s hot, and hearty.
And also delicious.
I decided to use sweet potatoes instead of mashed cauliflower.
Because sweet potatoes are delicious.
Grass-fed beef with mushrooms, carrots, peas and onion.
- 2 lbs ground beef (preferably grass-fed)
- 4 cloves garlic, minced
- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 1 container (~8oz) of mushrooms, sliced
- 1 bag of frozen peas, thawed
- 1 can tomato paste
- 2 tbsp balsamic vinegar
- 1 Tbsp fresh rosemary, chopped
- 2 tsp fresh thyme
- 4 to 6 medium sweet potatoes
- ½ cup coconut milk
- 1 Tbsp butter plus more for the pan
- sea salt and pepper
- Preheat your oven to 350 F.
- In a large skillet, brown the meat with the cloves of garlic in butter.
- Once the meat is browned, remove it from the pan, and cook the onions, carrots and mushrooms until carrots are soft and onions are translucent.
- Add the meat back to the pan, add the tomato paste, balsamic vinegar, rosemary, thyme and salt.
- Cook until all of the excess liquid has cooked off.
- Stir in the peas.
- Pour the meat mixture into a large baking dish-- 9X13" works well.
- Bake your sweet potatoes: place the sweet potatoes on a foiled lined baking sheet and bake until soft-- about 40 minutes depending on the size of your sweet potatoes. (You could also do this step while you are cooking the meat on the stove top).
- Allow the potatoes to cool for a few minutes, then peel and place into a medium-sized bowl with coconut milk, butter, sea salt and pepper.
- Mash the sweet potatoes into a paste, and spread on top of your meat mixture.
- Bake the shepherd's pie for 15 to 20 minutes, or until the sides are bubbling and the center is hot.
When the weather gets cold, I find myself craving hearty meals like this one.