Healthy and Delicious Sheppard's Pie

Growing up, Sheppard’s Pie was something my family ate on a weekly basis. However, it was made with Yukon Gold potatoes and we always ate it with ketchup. So I decided to find a Paleo friendly version of one of my favourite dishes.

I found this recipe from Ditch the Wheat, which is so similar to my mother's recipe and I would say it is even better. The sweet potatoes bring the dish to a whole new level and the fresh vegetables make it pure and enjoyable.

Ingredients

1 lb. ground beef, raw

1 cup carrot, finely chopped (about 1-2 medium carrots)

1 cup onion, finely diced

1 cup celery, finely diced (about 4 stalks)

2-3 cloves of crushed garlic

½ cup of beef broth

2 tbsp olive oil

1 tsp barbecue sauce

Generous amounts of Salt & Pepper

1-2 medium to large sweet potatoes, peeled & diced

Instructions

Filling

1. Preheat the oven to 400 degrees F.

2. On medium heat, sauté carrots, onions and celery using olive oil until onions are translucent.

3. Add the ground beef, garlic and include a generous amount of salt and pepper. Cook until the beef is brown and the vegetables are soft.

4. Include the beef broth and barbecue sauce and cook on low for 10 minutes.

5. Place mixture in a 6 x 8 inch oven proof dish. (We used a glass dish).

Topping:

1. Peel and cut the sweet potato into cubes. Place sweet potatoes in a pot of salted water over high heat. Turn to a boil and cook for about 15-20 minutes or until tender. *You should be able to put a fork through it.

2. Drain and mash the sweet potato.