Let’s just get this out of the way now: I’m not a very good planner! I thrive on spontaneity and last minute things and have a hard time nailing down details. Additionally, I get easily overwhelmed with the specifics, so thank goodness Daniel likes that kind of thing. I’ve tried multiple times to have meal plans for the week where I know exactly what recipes I’m going to make for each meal, but it hasn’t really fit my style.
On one hand, it really takes away the stress of getting home and having to figure out what the heck I’m going to make. On the other hand though, I missed the creativity that comes with a fridge full of produce and what kind of mood I’m in at the moment. (Hardly any planning ahead required for this shepherd’s pie!) Currently I’m doing sort of a hybrid meal plan; I have a few recipes planned for dinners and make sure I have the ingredients on hand for those, but everything else is spontaneous and decided in-the-moment.
Enter Sweet Potato Shepherd’s Pie, adapted from The Wild Diet. I was craving something cozy, and only had the basics on hand. No matter! A pot pie doesn’t need anything fancy. I loved how this came out! The filling is savory, juicy, and hearty, and the sweet potato “crust” adds just enough sweetness and creaminess. Also, the leftovers lasted us forever! I never got tired of it. I wish I had more right now!
This is the kind of dinner I crave on a cold night. Its satisfying and hearty and comforting.
Ok, so this amazing, delicious, savory shepherd’s pie. Let’s get into it!
- The pie can be made ahead and frozen. To reheat, place in oven at 350 for an hour, until hot.
- Feel free to sub the sweet potatoes for Japanese sweet potatoes or white sweet potatoes!
- 4 large sweet potatoes, peeled and cubed
- 4 Tbsp grass fed butter
- 3 carrots, diced
- 1 medium onion, diced
- 1 garlic clove
- 1 pound ground beef (grass fed if you can!)
- 1 cup broth of choice (I used vegetable)
- 1 (5 oz) package baby spinach
- salt and pepper
- 1 tsp thyme
- -salt and pepper to taste
- -4 Tbsp butter
- Preheat oven to 350 degrees F.
- Peel and cube sweet potatoes, and cover with water in a large pot.
- Boil until tender (about 10 minutes).
- Drain the potatoes, and return them to the pot.
- Add butter and mash by hand or with an electric mixer until smooth. Season with salt + pepper.
- Dice the carrots and onion, and mince the garlic.
- In a large pan over medium, cook onion, carrots, and ground beef until meat is browned and vegetables are soft, about 10 minutes.
- Add vegetable broth and simmer for 5-7 minutes, letting the broth reduce some.
- Add the spinach, thyme, and S+P to taste. Cook until the spinach is wilted slightly, about 3 minutes.
- Pour the vegetables and meat into casserole dish of choice, and top with mashed sweet potatoes.
- Put pie in the oven and cook until sweet potatoe topping is bubbly, about 10 minutes. Serve hot in bowls and enjoy. 🙂