Whole30 Sweet Potato Shepherd’s Pie

November 21, 2017

Recipes

3 shares Share Tweet Pin 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 […]

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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 ; )

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Servings: 6ish
Cook Time: 60 Minutes

Ingredients: (all must be organic to be Whole30)
Printable Version

  • 2-3 Large Sweet potatoes
  • 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 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)
  • *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
  2. Set oven to Bake 350 degrees
  3. While potatoes are boiling, saute garlic and onion until translucent (3-5 minutes)
  4. 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.
  5. Add rest of veggies.  – cook until soft. 8ish minutes.
  6. Add sausage, carrot, and celery mixture to a greased cooking dish.
  7. Add mashed sweet potatoes on top.
  8. Spring with parsley
  9. Bake for 25-30 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)
pumpkin

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Wishing you all theHope, Wonder and Joy that the Season can bring!.png

You are fearfully and wonderfully made,

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  1. I love Shepherd’s Pie! I’ve never made it with sweet potatoes, but it looks like I should give it a try!

  2. My Meal Plan says:

    […] Potato Shepherd’s Pie RECIPE (Perfect for making ahead of time and finishing […]

    • ashleylaurenbell says:

      Aww yay! I am so glad you enjoyed reading. Keep it up girl, it is all about balance. Food should never be a cage or a burden on your lifestyle. Happy Friday!

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