WHOLE30: Shepherds Pie

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Serves: 4-6

Ingredients:

• 2 medium sweet potatoes, peeled and diced in large chunks

• 4 cups cold water

• 4 tablespoons coconut oil

• 1/2 cup coconut milk (unsweetend, full fat)

• 1 onion, finely chopped

• 2 stalks celery, finely chopped

• 1 carrot, peeled and finely chopped

• 1 pound ground meat (I’ve been using beef but you could also do lamb or bison)

• 2 cloves garlic, minced

• 1 teaspoon sea salt

• 1/2 teaspoon black pepper

• 1/4 teaspoon dried thyme

• 2 teaspoons fresh oregano

Directions:

Preheat the oven to 375 degrees F.

1. 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 10-15 minutes. Drain the water from the pot, add 2 tablespoons of the coconut oil and the coconut milk (away from the heat). Mash the potatoes with a potato masher, large kitchen fork, or immersion blender, or blend them in a food processor for a creamier texture. Transfer the potatoes to a bowl and set aside.

2. Return the same pot to the stove on medium heat, and melt the remaining 2 tablespoons of coconut oil. Add the onions, celery, and carrots and cook, stirring, for 5 minutes. Add the ground meat and garlic. Cook, stirring often, until the meat is browned, 7 to 10 minutes. Season with the salt, pepper, thyme, and oregano. Remove from the heat and let the meat and veggies cool in the pot for 5 minutes.

3. Spoon the meat and vegetable mixture evenly over the bottom of a casserole dish or 9×12-inch glass baking dish. Carefully spread the mashed sweet potatoes over the top of the meat and vegetable mixture. Roast in the oven for 30 minutes, letting the top brown slightly. Cut into slices and serve.

Text excerpted from WHOLE 30, © 2015 by MELISSA HARTWIG and DALLAS HARTWIG.

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