- Skill Level: Beginner
- Serves: 6 to 8
- Start to Finish: 1 hour
- 364mg Sodium
- 45g Carbs
- 8g Fiber
- 16g Fat
- 4g Saturated Fat
- 31g Protein
- 99mg Calcium
- 4g Iron
Comfort food at its best, this shepherd’s pie combines sweet, smoky, and spicy flavors in the sweet potato topping, and delivers a Southwestern kick in the filling. This dish freezes well and is perfect for leftovers.
Appropriate for: clean, gluten-free, high-fiber, low-sugar, paleo diets
- For sweet potatoes:
- 2 pounds sweet potatoes, peeled and diced
- 1 clove garlic, peeled and crushed
- 1/2 cup unsweetened coconut milk*
- 1/4 to 1/2 cup chicken stock
- 1 teaspoon minced canned chipotle peppers in adobo sauce (more if you like it hotter)
- Freshly ground black peper
- For filling:
- 1 tablespoon oil or cooking fat of choice
- 2 pounds ground chicken or turkey
- 1 medium yellow onion, peeled and sliced
- 4 cups sliced peppers (fresh, frozen, or fire-roasted)
- 4 cloves garlic, peeled and minced
- 1 can (14 ounces) diced fire-roasted tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 2 teaspoons chipotle powder
- 1 teaspoon cayenne pepper
- Freshly ground black pepper
1. Preheat oven to 350 degrees. To prepare sweet potatoes, fill a medium-size pot with a few inches of water and place a steamer basket inside. Add sweet potatoes and garlic, and bring water to a boil over medium-high heat. Once it boils, reduce heat to medium, cover, and cook potatoes until soft, about 12 minutes. Pour potatoes and garlic into a large bowl and add coconut milk, 1/4 cup chicken stock, and chipotles. Mash potatoes to desired consistency, adding more chicken stock as needed. Season with salt and pepper, if desired.
2. While sweet potatoes are cooking, prepare filling by heating oil over medium heat in a large skillet. Add ground meat and cook until browned, about 6 to 8 minutes. Remove meat to a large plate or bowl, reserving oil in the pan.
3. Add onions to the skillet sauté about 12 minutes until softened. Add peppers and garlic and sauté for 2 to 3 minutes. Mix in tomatoes, tomato paste, cumin, chipotle powder, cayenne pepper, and salt and pepper to taste, then stir in reserved meat. Stir well and cook filling until just heated through.
4. Divide filling among 8 ramekins (about 1 1/2- to 2-cup size) and top with mashed sweet potatoes. Bake for 5 to 10 minutes until shepherd’s pies are slightly bubbly.
*If you are sensitive to the coconut flavor of coconut milk, decrease the amount used and increase the amount of chicken stock to your desired taste. Or, if you eat dairy, use some butter or heavy whipping cream in place of the coconut milk.
Reprinted from Quick & Easy Paleo Comfort Foods (October 2013) by Julie and Charles Mayfield