Shepherd's Pie

Yield:
6 servings

Preparation Time:
15 min; Cook: 60 min

Diabetic Friendly; Heart Healthy

Ingredients:

  1. 3 medium sweet potatoes, peeled and diced
  2. cold water
  3. 1/2 cup light coconut milk
  4. 2 tablespoons olive oil
  5. 1 onion, diced
  6. 3 celery stalks, diced
  7. 2 carrots, peeled and diced
  8. 1 pound lean ground beef
  9. 3 cloves garlic, minced
  10. 1 teaspoon salt
  11. 1/2 teaspoon black pepper
  12. 1 tablespoon Worcestershire sauce
  13. 1/2 teaspoon dried thyme
  14. 1 teaspoon dried oregano
Directions:

Preheat oven to 375 degrees F. Place the sweet potatoes in a large pot and fill with cold water until the potatoes are covered. Bring the potatoes to a boil, and then continue to boil until the potatoes are fork-tender, about 10 to 15 minutes. Drain the potatoes and return to the pot. Mash the potatoes with the coconut milk with a potato masher. Set aside.

In a skillet heat the olive oil over medium heat and add the onion, celery, and carrots. Cook, stirring often, until the onions are translucent, about 7 minutes. Add the ground beef and garlic, breaking up the beef until it is browned, about 10 minutes. Once browned, season the meat and vegetable mixture with the salt, pepper, Worcestershire, thyme, and oregano. Remove from heat.

Spread the meat and vegetable mixture evenly over the bottom of a 9x12 inch casserole dish. Spread the sweet potato mixture over the top, being careful to create an even layer. Roast in the oven for 30 minutes, or until the top has browned slightly. Allow to rest for 5 minutes before serving.

Photo and food styling by Webstop


TDS 3