The holidays are coming up which means many of us will be indulging in stuffing, pies, and other forms for carbs and sugar.   Because I know these amazing meals are ahead, I try to keep my “in between” meals healthier.   One of my favorite healthy meals right now is this Whole30 Sweet Potato Shepherd’s Pie.  A lot of people were asking me about this recipe when I made it Sunday for dinner.  I had a friend make this recipe for me a few weeks ago and my husband and I both loved it! I am now going to share it with you.

FOUR reasons why I love this recipe:

1. EASY to make and little ingredients
2. Whole 30 friendly (No dairy, flour, gluten, sugar, organic – click HERE to learn more about the Whole30.  I did this last January and it changed my perspective on food.)
3. I used sweet potatoes instead of regular potatoes.  This give it a sweet and salty flavor.  (This is my friend’s genius idea)
4. I can make this ahead and pop it in the oven whenever I plan on eating it.  It does not have to be made in one sitting.

Disclaimer* I am still learning how to actually take photos of food haha.  Take it easy on me. Don’t judge a book by its cover ; )

INSTRUCTIONS:

Servings: 6ish
Cook Time: 60 Minutes

Ingredients: (all must be organic to be Whole30)

• 2-3 Large Sweet potatoes (or frozen mashed sweet potatos)
• Ground Pork Sausage (stay away from italian – I got plain)
• 1 Cup of Chopped Celery (or to liking)
• 1 Cup of chopping raw carrots
• 1 Cup of peas (frozen or fresh)
• 1 Cup diced yellow onion
• 3 Cloves of Minced Garlic
• Ghee (I get it in the oils aisle at Kroger)
• Salt and Pepper (to taste)
• Parsley
• Red Pepper Flakes(to taste, we added 1 Tbs)
• Paprika (to taste, we added 1/2 Tbs)
• 1 tbs Herbs De Provence (or to taste)
• *if you don’t want the Whole30 version: 2-3 tablespoons of brown sugar

Directions:

1. Peel and boil sweet potatoes in water until soft (20-30 minutes)
   1. When potatoes are done: turn off heat, drain potatoes,  and add a few tablespoons of Ghee.  Mash the potatoes and set aside . If you are using frozen mashed sweet potatoes cook as directed and set aside. 
2. Set oven to Bake 420 degrees
3. While potatoes are boiling, saute garlic and onion until translucent (3-5 minutes)
4. Add Herbs De Provence to pan and stir.
5. Add sausage, paprika, and red pepper flakes, salt, and pepper and cook until til golden brown – add brown sugar if you wish – make sure you do not have too hot of pan because brown sugar could crystalize.
6. Add rest of veggies.  – cover and cook until soft. 8ish minutes.
7. Add sausage, carrot, and celery mixture to a greased cooking dish.
8. Add mashed sweet potatoes on top.
9. Sprinkle with parsley
10. Bake for 20 minutes.  (It is already cooked prior to putting in the oven, so all you are doing is “heating everything together”)

*Recommended: Eat with someone you love (friend, spouse, family member, doc, etc) and talk about what you are grateful for that day. 😀

For Dessert: Make my favorite Pumpkin Chocolate Chip Cookies ( I used THIS RECIPE , but I subbed in applesauce for vegetable oil)

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You are fearfully and wonderfully made,