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:
- EASY to make and little ingredients
- 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.)
- I used sweet potatoes instead of regular potatoes. This give it a sweet and salty flavor. (This is my friend’s genius idea)
- 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 ; )
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)
- 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
- Peel and boil sweet potatoes in water until soft (20-30 minutes)
- 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.
- Set oven to Bake 420 degrees
- While potatoes are boiling, saute garlic and onion until translucent (3-5 minutes)
- Add Herbs De Provence to pan and stir.
- 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.
- Add rest of veggies. – cover and cook until soft. 8ish minutes.
- Add sausage, carrot, and celery mixture to a greased cooking dish.
- Add mashed sweet potatoes on top.
- Sprinkle with parsley
- 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,