Shepard’s pie is one of my favorite comfort foods. And while I DO love the traditional version, this lightened up one is so delicious that I’m making it this year on repeat.
Sweet Potato Shepard’s Pie
3-4 sweet potatoes, cooked
1/3 cup grassfed butter, softened
1 cup carrots, chopped
½ onion, chopped
3 stalks celery, chopped
1 cup green peas
1 lb ground chicken (can also use ground beef!)
Salt and pepper to taste
1 tbsp Italian herbs
MAKE IT
Make the sweet potato mash:
Remove sweet potato skins from cooked sweet potatoes.
Add to a bowl and smash with a fork until all softened.
Add butter and salt to taste. Mix well.
Set aside until ready to assemble.
Make the pie:
Sauté the veggies in olive oil until softened.
Remove veggies from pan and set aside while you make the chicken.
Add ground chicken to the same pan you used to make the veggies (so we don’t dirty more than 1 pot for this meal!), and brown the chicken.
Add salt and pepper to taste along with Italian seasoning.
Once chicken is cooked through and separated, add back in all the veggies.
In a deep baking dish, add Shepard’s pie filling, then top with the sweet potatoes.
Cover and bake for about 25 minutes. In the last 5 minutes, you can remove the foil and let the top brown a little, if desired!
Enjoy 🙂
