sweet potato shephard's pie

A cozy, nourishing and comforting dish at it’s core, this classic is elevated in both taste and health benefits with the substitution of grass-fed bison, ghee and creamy sweet potatoes. It’s also grain, gluten, sugar, legume and dairy-free.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Make sure your sweet potatoes have already been cooked prior to making. I prefer baking them whole the night before at 400 F for 1 1/2 to 2 hours, until soft. You could also peel and boil for about 20 minutes to cut down on time.

Step 2

When ready to cook dish, preheat oven to 375 F.

Step 3

Add 2 tbsp ghee and diced onion to a large stove-top skillet and saute for 5 minutes over medium heat, until translucent.

Step 4

Add in ground bison, garlic and spices, and the rest of the veggies and cook until the meat is cooked through and veggies are soft (about 15-18 minutes over medium heat).

Step 5

While the filling is cooking, make your sweet potato topping by adding all of the topping ingredients to a food processor (or use a handheld mixer) and puree until well-mixed, creamy and smooth. Set aside once finished.

Step 6

Once filling has finished cooking stir in tomato paste and sauce. Mix well, then remove from heat.

Step 7

Transfer the filling to a 9×9 baking dish. Spread sweet potato mixture evenly over the top using a spatula. Feel free to top or garnish with additional herbs.

Step 8

Bake for 12 minutes at 375 in the oven, then remove from heat and let cool for a few minutes before serving.

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