Shepherd's Pie with Sweet Potatoe Topping

18 75 551
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 4
Shepherd's Pie with Sweet Potatoe Topping
Health Rating

Ingredients


454 gm Beef bones (with marrow preferably)
3 1/2 l Water, filtered
57 gm Fennel (approx. one bulb)
114 gm Carrots
29 gm Celery (hearts)
454 gm Beef, ground (grass-fed)
2 tbsp Oregano, fresh (chopped)
4 tbsp minced Ginger root (grated)
3 tbsp, minced Turmeric root (grated)
1/2 tsp Cinnamon
1/4 tsp Mace, ground
1/2 tsp Vanilla bean powder
4 tbsp Sage, fresh
1 pinch Sea salt
681 gm Sweet potato
1 cup Water, filtered
1 pinch Sea salt
4 tbsp Bread crumbs, plain, gluten free

Instructions


1. Start by making the broth: Place the beef bones in a medium stock pot. Add the water and bring the bones to a soft boil and cook until the water reduces to about 1 quart of liquid, about 1 hour. Set aside.

2. While the broth is cooking, prep and roast the veggies.

3. Preheat the oven to 350°F.

4. Wash the fennel, carrots and celery hearts thoroughly; keep the skins on the carrots for no-waste cooking or peel them if you prefer. Cut the veggies into bite-size pieces on an angle, about 3/4 to 1 inch in length. Place the veggies on a baking sheet, sprinkle the sea salt and roast in the oven for about 20 minutes or until fork tender. Optional: To boost flavor, brush a little coconut oil on the veggies before roasting.

5. Check on the broth: If you see that you have about 1 quart of broth, remove the bones and discard. Add the ground beef to the pot and break up the beef using a wooden spoon. Adjust the heat to medium and cook the meat in the broth for about 15 minutes. Avoid overcooking the meat. Beef should be cooked to 160 °F – 165 °F.

6. Add the roasted veggies and the ginger, turmeric, cinnamon, oregano and mace bark to the meat and broth and stir to combine. Place a lid over the stock pot and let the mixture simmer for about 20 minutes. Check that the beef is fully cooked. Add the remaining spices, mix to incorporate, cover and remove from the heat. Set aside.

7. Wash and peel the sweet potatoes, then cut them into 1-inch cubes. Steam or boil the sweet potatoes until fork tender, about 15 minutes. Strain the potatoes and puree in a blender. To achieve a thick puree, you might have to add up to 1 cup filtered water. Set aside.

8. Set your oven to broil and move the top rack. To make the pie, add the ground beef and veggie mixture to a casserole dish. Then, add the sweet potato puree and smooth into an even layer over the top of the beef mixture. Sprinkle the crumbs on the top of the puree and broil for 5 minutes. Carefully remove the dish from the oven as it will be very hot. Divide the pie onto 4 serving plates and enjoy!
 

Nutrition Facts

Per Portion

Calories 551
Calories from fat 262
Calories from saturated fat 107
Total Fat 29.1 g
Saturated Fat 11.9 g
Trans Fat 0.7 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 13.3 g
Cholesterol 75 mg
Sodium 302 mg
Potassium 1171 mg
Total Carbohydrate 49 g
Dietary Fiber 8.4 g
Sugars 8.9 g
Protein 23.1 g

Dietary servings

Per Portion


Meat 1.3
Vegetables 3.4

Energy sources


Pygal36%459.0785216069652156.9651486074055847%330.8409097401491267.687319009740817%335.8034526013038119.1928255503821436%47%17%CarbohydratesFatProtein

Notes:

Extra tip: If you are looking to incorporate more veggies into your diet, add a layer of steamed broccoli before the puree.

Sweet Potatoes

contain beta carotene which is converted into vitamin A in the body and is so important for immunity and vision health!

Beef

is a great source of protein and Vitamin B12!

 

Main