I love the newness type of feel that January has. It’s so fresh and clean and new. I love it so very much. Like everyone else in the world, I’m eating a bit lighter and fresher this month. Let’s make this: Sweet Potato Shepherd’s Pie (Whole30).
Have any of you done Whole30 before? Last year January I did Whole30 and it was a really interesting experience. I’m not doing it this year but I am definitely implementing a few Whole30-approved recipes into my routine because, like everyone else, I need a bit of break from indulgent foods.
One requirement that Whole30 asks is to use 100% Grass Fed Ground Beef. This shepherd’s pie has it!
Whole 30 is Hard!
I love this recipe because the filling is so comforting and delicious, when sometimes healthy food can feel cold and crisp. I think sometimes healthy food can sometimes feel cold and crisp but it’s January and I know all of us are seeking comfort and health.
This fits the bill. This recipe is also super easy to throw together. The sweet potatoes bake in the oven for a while but it’s really a hands-off element to the dish. And then The filling is made on the stove top. I loaded the filling with baby bella mushrooms, carrots and a bunch of spices. Cumin and oregano are not traditional in shepherd’s pie but I added them because I need flavor, you know?!
The top is super delicious. If you like, you can always make the topping with russet potatoes—they’re Whole30 approved, too. In fact, being able to have potatoes, makes Whole 30 doable. I know a lot of people love to do Whole 30 at the beginning of the year and being able to have this comforting food makes it tolerable for sure! And this Sweet Potato Shepherd’s Pie fits the bill perfectly. I needed that added comfort!
For some other Whole 30 Recipes, click here!
Sweet Potato Topping:
- 4 small sweet potatoes
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Pinch crushed red pepper
- 2 teaspoons olive oil
- 1/2 yellow onion
- 3 cloves garlic
- 2 small carrots, peeled and diced
- 4 ounces baby bella mushrooms, diced
- 1 pound grass fed ground beef
- 1 teaspoon kosher salt
- 1/4 teaspoon of crushed red pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 (6-ounce) can tomato paste
- 1/2 cup water
- 1 tablespoon minced Italian parsley
- Preheat the oven to 350 degrees. Add the sweet potatoes to a baking sheet and cook for about 1 hour, until a knife cuts into them very easily. Set aside to cool until they can be handled. Scoop out the sweet potato into a medium bowl. Add the salt, olive oil, garlic powder, onion powder and red pepper flakes. Mash it together until smooth. Give it a taste and add more salt if you like. I added a few pinches more. Set aside.
- In a medium saucepan, set over medium heat, add the oil. When warm, add the onion, garlic, carrots and mushrooms. Cook until mostly softened, about 5 minutes. Add the ground beef and break up using a spoon. Add the salt, crushed red pepper, dried oregano and cumin. Mix and cook until the beef has mostly cooked, about 5 to 7 minutes. Add the tomato paste and water and mix once more. Cook for an additional 5 minutes. Give it a taste and adjust the salt or any seasoning to your liking.
- To a 2-quart baking dish, add the ground beef mixture. Smooth it out into an even layer. Add the sweet potato mixture to the top and smooth out the top. If you’d like to (it’s completely optional), you can drag a fork across the top of the sweet potato to create that traditional shepherd’s pie look.
- Transfer to the oven to bake for about 30 to 40 minutes, until bubbling and the top starts to get a bit crispy. Garnish with parsley and serve.