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Wednesday, February 17, 2016

Sweet Potato Shepard's Pie - It's PALEO!



So I’ve kinda fallin’ in love with searching for Paleo Recipes...but first...

I have to give credit where credit is due! This photo is from Cook Like a Cavewoman's website where I found the recipe. I figured it was much more appealing than the photo I took below (I know...yikes) :-/



I don’t know if you’ve seen or heard me talk about the fact that I can never eat plain chicken again (try this post). Well it’s the truth…I don’t even want to smell chicken. So I scour the internet (mostly Pinterest) for healthy recipes. I’ve found that Paleo recipes are super yummy and fit perfectly into our macros plan.

I came across THIS recipe about a month ago and decided I would go ahead and give it a try in this week’s rotation.

Well I absolutely LOVE IT (like really really love it…really really)!

I adapted the recipe to fit what ingredients I wanted to use and what I had on hand. For example, Eric does our grocery shopping (yes he really does....I’m so lucky!) and I didn’t want to spring Coconut Aminos on him….so I used soy sauce instead. I’ll be ordering some though for the next time I make this recipe (I hear it’s got some great health benefits as well).

So let me tell you…the mashed sweet potato…would be amazing by itself…I plan on adding this as a side dish one day (soon).  BUUUUTTTT for this recipe…I roasted the left over cauliflower and used it as the side dish  and it was amazing!

I’ll get to the Sweet Potato Shepard’s Pie in a moment…

For the roasted cauliflower…preheat to 375 degrees. Place cauliflower florets in a Ziploc bag, and add about 2 tablespoons of coconut (or olive) oil, ½ teaspoon garlic powder and some salt and pepper. Shake bag until cauliflower is coated. Cook for 30 minutes (the tops should be browning and starting to crisp. I like to put the last few minutes on broil

Sweet Potato Shepard’s Pie
Servings = 6
(I weighed it to distribute it. about 11oz per serving)
Calories 322, Protein - 32, Carbs - 16, Fat - 15

Ingredients

For the sweet potato mash:
3 large sweet potatoes (about 2 lb), peeled and chopped into large chunks
2 tbsp coconut oil
1 tsp freshly chopped rosemary
Sea salt, to taste
Ground black pepper, to taste
For the filling:
2 lb 93/7 ground turkey
1 tbsp olive oil
1 medium yellow onion, diced
1 stalk of celery, chopped/sliced
8 baby carrots, sliced (about 1 medium carrot)
1 cup small cauliflower florets
4 cloves garlic, minced
1 ¼ cups beef broth
1 tbsp tomato paste
1 tbsp low sodium soy sauce (or coconut aminos)
1 tsp freshly chopped rosemary
2 shakes of ground cinnamon
Sea salt, to taste
Ground black pepper, to taste

Instructions
Prepare the sweet potatoes:
1. Put the sweet potato chunks into a medium pot, cover with water, and bring to a boil over high heat. As soon as it starts boiling, reduce heat to medium and simmer for 8 to 10 minutes (potatoes should be easily pierced by a fork).
2. Take pot off burner, drain the water and mash potatoes with a fork. Add coconut oil, rosemary, salt, and pepper. Stir everything together and set aside.

Prepare the filling:
1. Preheat the oven to 400 degrees F. Grease an 8x8” (or similar sized) glass casserole dish with. Set aside.
2. In a large nonstick skillet over medium-high heat, brown the ground turkey. Drain the fat and leave meat in the colander. Using the same pan you used for the meat, heat the olive oil over medium heat. Add the onions, and sauté for 3 minutes until they begin to soften.
3. Add the celery, carrots, and cauliflower florets to the skillet. Stir, then cover with a lid and allow to sauté/steam for 6 minutes. Remove lid, add the garlic, and saute for an additional 1 to 2 minutes, stirring occasionally.
4. Add everything else to the skillet: cooked ground turkey, beef broth, tomato paste, soy sauce, rosemary, cinnamon, sea salt, and pepper. Stir and let simmer for 8 to 10 minutes, until most (but not all) of the liquid has evaporated.


Put it all together:
1. Scoop the meat mixture into the casserole dish to cover the whole bottom. Layer the sweet potatoes on top and spread it out evenly.
2. Bake for 20 minutes, remove from oven, and allow to cool for 10 minutes before serving.


And that’s it!!
It seems like there are a lot of steps but it was super easy!
Enjoy! 

xoxo
manda

2 comments:

  1. This looks so good, Amanda! Pinned for later :)

    ReplyDelete
  2. 3 Studies REVEAL Why Coconut Oil Kills Belly Fat.

    The meaning of this is that you actually burn fat by consuming Coconut Fats (in addition to coconut milk, coconut cream and coconut oil).

    These 3 studies from big medical journals are sure to turn the conventional nutrition world around!

    ReplyDelete

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