Unlike traditional shepherd's pie, this healthy version uses the blood sugar-balancing power of yams and creamy coconut milk to top savory beef, lamb, peas, carrots, and mushrooms. You can even portion half into a separate casserole to freeze and reheat for later! Recipe is paleo, gluten free, and dairy free.
2cupscoarsely chopped mushroomssuch as cremini, shiitakes, or white mushrooms
1 1/4cupfrozen peas
1cupbone brothor stock (beef, chicken, or vegetable)
Sweet Potato Topping
4largeyamspeeled and cut into large chunks
1/4cupcanned full-fat coconut milk
salt and pepperto taste
Preheat oven to 350°F.
Warm the oil in a large skillet over medium heat. Add the onion, carrots, garlic, salt and pepper and cook for 5 minutes to release some moisture. Stir in the mushrooms and continue to cook until the mushrooms soften.
In a separate pan, add the beef and lamb and cook until brown. Stir in the tomato paste, bone broth, and rosemary. Remove from the heat.
Fill a medium pot halfway up with water. Add a few pinches of salt along with the yams. Simmer until the sweet potatoes are fork tender. Drain and mash or squeeze through a ricer. Swirl in the coconut milk and season with salt and pepper to taste.
Spread the vegetable and meat filling into the bottom of 1-2 baking dishes. Top with a smooth layer of sweet potato. Bake for 15 minutes. Serve warm.
Freezing the Shepherd's Pie
After you assemble the pie, wrap tightly with plastic wrap and freeze. To reheat, bake the casserole from frozen until warmed all the way through.