The vegetables, beef, and sweet potatoes in this shepherd’s pie
are beautiful to the eye and warm to the belly.
Serves 4-6 • Prep Time 20 minutes • Cook Time 35 minutes
For the Filling:
2 tablespoons coconut oil, or other cooking oil
1 small onion, chopped
2 stalks of celery, chopped
2 medium carrots, chopped
2 cloves garlic, minced
1 teaspoon fresh thyme
4 slices of thick bacon, cut in lardons (small strips)
1 lb. ground beef
1 ½ tablespoons smoked paprika
1 ½ teaspoons cumin
Salt and pepper to taste
3 tablespoons tomato paste
¼ - ½ cups chicken stock
For the Potato Topping:
3 - 4 large sweet potatoes, peeled and cubed
Remaining carton of chicken stock
Salt to taste
2 tablespoons butter
¼ cup full fat coconut milk
Preheat oven to 350.
For the Filling:
In a cast iron skillet, or other heavy-bottomed pan, add coconut or cooking oil to pan and sauté onion, celery, and carrots till slightly soft, about 5 minutes.
Add garlic to pan and cook for an additional minute. Add in bacon lardons and cook until most of the fat has rendered.
Add ground beef to pan and brown, combining with bacon and vegetables. Add cumin, smoked paprika, and salt and pepper to meat and combine. Add tomato paste and ¼ - ½ cup chicken stock to pan, stir to combine and heat through.
For the Mashed Sweet Potato Topping:
Add cubed potatoes to a large pot and cover with chicken stock and bring to a boil. Once potatoes are easily pierced with a fork, drain potatoes and return to pot on low heat.
Add butter, coconut milk, and salt and pepper to taste to potatoes and mash thoroughly.
To Assemble Pie:
Remove cast iron skillet from heat, and transfer mashed sweet potatoes on top of the meat mixture. Spread potatoes over meat and drag fork across potatoes to form small peaks.
Bake at 350 for 30 minutes, or until heated through.
Sprinkle top of pie lightly with smoked paprika and finish under broiler for 2-5 minutes (watch closely as each broiler temperature varies).