Sarah’s Sweet Potato Shepherd’s Pie

I mentioned I make a lot of meals that have sweet potatoes (so much so I have a nickname that includes the name sweet potato), so these past weeks I’ve tried my hardest to actually write them down instead of throwing it together. Here’s one of my favs because it’s freezer friendly, really easy to make and involves very common foods that will generally be around your house whether in a pantry, fridge or freezer. Enjoy!


dinner-sweet-potato-shepherds-pie“Sarah Sweet Potato” Shepherd’s Pie

Makes 2 loaf pans, or 1 pyrex + 2 mini containers – or 4 servings – Freezer Friendly

created by Sarah Maughan Ingredients

1/2 of a leek, chopped finely
1/2 of a red pepper, chopped finely
2 cups spinach, packed, chopped finely
1 tsp extra virgin olive oil
1/2 cup low sodium vegetable broth – gluten free certified
1 lb extra lean ground turkey or grass fed beef
1 carrot, peeled and chopped any size
1 parsnip, peeled and chopped any size (or 1 more carrot)
2 sweet potatoes, peeled and chopped any size
1 tbsp coconut oil (or butter if you’re okay with dairy)
1 tsp paprika
1 tsp cumin
Sea salt and pepper to taste (approx 1/4 tsp each)

click Directions

1. Add chopped sweet potatoes, parsnip, and carrot to boiling water and boil until soft enough to mash – mash by hand or use an electric hand blender and add 1 tbsp coconut oil and only 1/4 cup of the broth and blend all together

2. Sautee the leek and the pepper in the olive oil until soft

3. Sautee ground meat with the other 1/4 cup of the broth  and spices  until the meat is fully cooked (if it’s a fattier meat sautee the meat with no broth, drain the fat once cooked, then add the broth and spices)

4. Add the cooked leek and pepper and raw spinach into the meat mixture and cook until spinach is wilted

5.Fill 2 loaf pans (glass preferred) – 1/2 of meat mixture on the bottom of each pan, then add 1/2 of the mashed sweet potato mixture to each pan and press down to make even

6. Freeze the containers to bake later or bake at 400F for 20 minutes until the sweet potatoes look a little bit browned or darker orange and you see the juices bubbling in the meat part (this is why glass containers are handy)

I love making this so I can freeze one for the following week and eat one immediately!

About Sarah Maughan

Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!
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