I’m back with a hearty but healthy recipe just perfect for fall! My Paleo Sweet Potato Shepherd’s Pie is a delicious take on the traditional shepherd’s pie, and one that the whole family will love, guaranteed. This is comfort food made healthy at its best!

The sweet potato adds a nice subtle sweetness with the other savory ingredients for a winner weeknight dinner – Mmm…

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Ingredients:

• 1 Tbs coconut oil
• 2 lbs ground chicken
• 1 sweet onion
• 2 celery stalks, diced
• 2 carrot stalks, diced
• 2 Tbs tomato paste
• 2 Tbs coconut aminos
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried parsley flakes
• 1 tsp dried thyme
• Salt & pepper to taste
• 1 tsp paprika
• 1/4 cup water (or chicken or beef broth)
• 1/4 cup coconut milk
• 3 – 4 large sweet potatoes, peeled and chopped

Directions:

• Preheat oven to 375C
• Peel and chop the sweet potato, place in pot and cover with water
• Boil until tender  – approximately 15 – 20 min, depending on size of pieces
• While the sweet potatoes are boiling, make the filling for the pie
• Dice onion, carrot and celery
• In skillet, I use cast iron, heat coconut oil and sautee onions, carrots and celery. Season with salt
• Add in ground chicken and cook until browned
• Add in tomato paste, coconut aminos, ¼ cup water and all other seasonings
• Cook on low for 10 min
• Spray 8×11 baking dish with non cook spray.
• Place filling in baking dish
• Strain water from sweet potato, and reserve approx. 1/4 cup.
• With a hand blender, blend sweet potato with coconut milk and a pinch of salt and pepper.
• Spread sweet potato on filling, sprinkle top with paprika
• Bake in 375 oven for 20 min.
• Cool and serve.
• Also freezes great for another week! #mealprep