Shepherd’s Pie with Sweet Potato 🍠

RiseWithSmae | Time Mastery Guidebook

Shepherd’s Pie with Sweet Potato 🍠

Sarah Mae (SMae) |

This Shepherd’s pie recipe variation by @therealfoodrds is made with sweet potatoes. It is one of my go-to hardy meals – delicious and always a guest favourite! ⁣


Filling: ⁣
✅ 500g grass-fed Ground Beef or Bison⁣
✅ 2 medium Carrots, peeled and chopped⁣
✅ 1 small Green Pepper, chopped⁣
✅ 1 small Onion, chopped⁣
✅ 1 cup Mushrooms, diced⁣
✅ 4 cloves Garlic, minced⁣
✅ 1 tsp Chili Powder (Recipe Here)⁣
✅ 1 tsp Italian Seasoning ⁣
✅ 1/2 tsp Himalayan Pink Salt⁣
✅ 1/4 tsp Black Pepper⁣
✅ 5 Tbsp organic Tomato Paste ⁣
✅ 1/4 cup Water⁣

Topping ⁣
✅ 2 large Sweet Potatoes, peeled and cubed ⁣
✅ 1 Tbsp Coconut Oil⁣
✅ 1/2 tsp Chili Powder ⁣
✅ 1/4 tsp Himalayan Pink Salt ⁣

1. Preheat oven to 350F.⁣
2. Add the cubed sweet potatoes to a medium pot and cover with water. Bring pot to a boil and cook until fork tender but still firm, about 10 minutes; drain.⁣
3. Heat a large non-stick and oven proof skillet* on medium heat. ⁣
4. Add the beef or bison, carrots, green pepper, onion, mushrooms, and garlic. Cook until carrots are soft, about 12-15 minutes. ⁣
5. Stir in tomato paste, water, and seasonings. ⁣
6. Add cooked sweet potato to a blender with coconut oil, Chili powder, and salt. I use a Vitamix on pulse and mash with the tamper I until smooth. ⁣
7. Make sure that the filling is spread out evenly in the pan and then spread the topping out evenly on top. ⁣
8. Dash with pink salt and Chili powder. ⁣
9. Put pan in the oven and bake for 10min⁣
10. Serve!⁣

*𝘐𝘧 𝘺𝘰𝘶 𝘥𝘰 𝘯𝘰𝘵 𝘩𝘢𝘷𝘦 𝘢𝘯 𝘰𝘷𝘦𝘯𝘱𝘳𝘰𝘰𝘧 𝘴𝘬𝘪𝘭𝘭𝘦𝘵 𝘺𝘰𝘶 𝘤𝘢𝘯 𝘫𝘶𝘴𝘵 𝘵𝘳𝘢𝘯𝘴𝘧𝘦𝘳 𝘵𝘩𝘦 𝘧𝘪𝘭𝘭𝘪𝘯𝘨 𝘪𝘯𝘵𝘰 𝘢𝘯 𝘰𝘷𝘦𝘯 𝘱𝘳𝘰𝘰𝘧 𝘥𝘪𝘴𝘩 𝘵𝘩𝘦𝘯 𝘢𝘥𝘥 𝘵𝘩𝘦 𝘵𝘰𝘱𝘱𝘪𝘯𝘨. ⁣


𝘊𝘩𝘦𝘦𝘳𝘴 𝘵𝘰 𝘞𝘪𝘭𝘥 𝘏𝘦𝘢𝘭𝘵𝘩! 💚
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