Early this morning, I took some grass fed ground beef out of the freezer to defrost. I wasn’t really sure what I would make with it, but figured at the very least burgers would work for dinner.

Then after a full day, all of the sudden it was 5:45 pm. My husband was starting to get the munchies. Meanwhile, I still hadn’t worked out and wasn’t really ready to think about dinner.

Nevertheless I needed to. So here were my options:
Leftover chicken
Chopped Veggie Salad (with or without leftover chicken )
Roasted Sweet Potatoes
Stir fry veggies

(Take note going out to eat was not on the list……I’d already eaten out once that day 😉)

The other choice was to cook something totally unexpected, that I’d never made before. Despite the fact that I was about to either go to the gym with Kelly or get on the treadmill, trying a new recipe was probably the craziest thing I could do. And yet I decided to do it anyway!

In about 20 minutes, I peeled, cubed and steamed two sweet potatoes. Chopped an onion and a few celery stalks, sautéed them with some garlic and coconut oil. Added the ground beef, cooked it until it was no longer pink. Then shredded some zucchini and stirred that into the mix. 

It was bound to taste good I thought. And boy, did it. Wow, was it so good we ate the whole thing!

I’m calling it Sweet Potato Shepard Pie because that was one of my favorite dishes as a kid. Though of course that version had corn and a thick layer of regular mashed potatoes. Mine, on the other hand, is Paleo – gluten, dairy and grain free.

And may I just say that the mashed sweet potatoes a real treat. Our dog Sofie would completely agree. I let her lick the spatula and the pan once the pie was all gone!

Sweet Potato Shepards Pie

2 medium sized sweet potatoes, peeled and cubed
1 pound grass fed ground beef
1 clove garlic, peeled and minced
2 stalks celery, chopped1 zucchini, shredded
1 onion, peeled and minced
Pinch cayenne pepper
1 teaspoon italian seasoning
1/2 teaspoon cumin
1 tablespoon coconut oil or ghee
1/4 cup coconut milk
1 tablespoon of ghee
Sea salt 

Preheat the oven to 400F. 

Steam sweet potatoes until soft, about 15 minutes. While sweet potatoes are cooking, make the meat filling. 

In a large skillet over medium high heat, add coconut oil. Stir in the onion and saute for 2-3 minutes. Add the celery and garlic, stir and cook for another 3-5  minutes. Add the seasonings and meat. Break the meat up while stirring to combine all the ingredients.  Sauté until the beef is no longer pink. Stir in zucchini and cook for a few more minutes. Add beef mixture to a 9” inch pie plate or baking dish.

In a food processor or using mixer or immersion blender, mash the sweet potatoes with the coconut milk and ghee until smooth. Season with salt and pepper. Using a spatula smooth the sweet potato mixture over the beef.

Bake in the oven uncovered for 20-25 minutes.