I posted this awhile ago, on facebook and instagram, but had so many little tweaks I realized I need to just post my own recipe!
It’s an easy and delicious dish that the kids and I often start prep work for mid-morning, just to keep the evenings simple. Here are photos and an explanation of how the kids helped, with a printable recipe below! Hope you love it too!
First, while I was busy peeling and chopping, Cooper was totally content to play with the pot and lid – he filled it with scraps and potatoes, keeping himself perfectly happy while I worked.
Next, he loaded the potatoes into the pot and “helped” me fill it with water to boil.
After it was done boiling, he did the mashing and poured in the coconut milk.
After I made the rest of the dish, Emery covered the casserole in the mashed potatoes and smoothed it over with a spatula. I went over it again before sticking it in the oven. Normally she would have also helped strip the herbs, but she wasn’t interested today
- 2 1/2 pounds sweet potatoes, peeled and diced into 1/2-inch pieces
- 1/4 cup coconut milk
- 3 TB coconut oil, divided
- salt and pepper to taste
- 1 1/2 pounds ground beef
- 3 medium carrots, finely diced
- 3 ribs celery, finely diced
- 1 medium onion, finely diced
- 2 TB non GMO cornstarch [omit if paleo and reduce broth to 1 cup, or replace with other thickener]
- 2 TB tomato paste
- 2 cups chicken or beef stock
- 1 10 oz package frozen peas
- 1 TB chopped fresh thyme
- 1 TB chopped fresh rosemary
- Heat oven to 375 degrees.
- Add potatoes to a large lidded pot and cover with filtered water. Bring to a boil; reduce heat to a simmer and cook, covered, 10 minutes or until fork-tender.
- Drain and return to pot. Add coconut milk, 2 tbsp of the coconut oil, salt and pepper. Mash until smooth. Cover and set aside.
- Add 1 TB coconut oil to a large saute pan over medium heat. Stir in carrots, celery and onion, cooking for about 10 minutes.
- Add beef and cook until brown.
- Stir in cornstarch, if using; cook 1 minute. Stir in tomato paste, stock, and peas. Bring to a simmer and cook 3 minutes, until liquid is slightly thickened and peas are thawed.
- Add thyme and rosemary. Salt and pepper to taste.
- Transfer meat-and-vegetable mixture to a 13 x 9 baking dish.
- Spread sweet potatoes over mixture, leaving a 1-inch border around the edge.
- Bake at 375 degrees for 30 or until shepherd's pie is bubbling.
- While trying to pinpoint Emery's food intolerances, we omitted the thickener and reduced the broth to 1 cup. It was slightly liquidy but still delicious.
- The fresh herbs make the dish. Don't omit! I often do a little more than a TB of each.
- I also prefer this dish liberally salted to enhance the flavors!