SHEPHERD’S PIE WITH SWEET POTATO TOPPING – A WHOLE30 FRIENDLY RECIPE!
This dish freezes nicely, so you can go ahead and double the recipe and freeze half for a future meal. Having a freezer full of already prepared meals makes for easy weeknight dinners. My freezer is stocked with several servings of Shepherd’s Pie and I even took it a step further by portioning out each serving into individual containers. I placed a couple of servings in the fridge for the days to come and the rest of the containers into the freezer for future meals. Who doesn’t love leftovers?! 
A hearty and satisfying meal for the entire family to enjoy. This dish freezes well, so you can go ahead and double the recipe and freeze half for a future meal. Having a freezer full of already prepared meals makes for easy weeknight dinners. Feel free to substitute regular potatoes for the sweet potatoes if you wish.

INGREDIENTS
Pie Filling:
  • 1 lb. grass-fed ground beef, lamb or bison
  • 2 medium carrots, peeled and chopped
  • 1 small green pepper, chopped
  • 1 small onion, chopped
  • 1 cup mushrooms, diced
  • 2 cloves garlic, chopped
  • 1 tsp. chili powder
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. sea salt or to taste
  • 1/4 tsp. black pepper
  • 3 oz. tomato paste (about 6 Tbsp.) (such as Muir Glen)
  • 1/4 cup water
Sweet Potato Topping:
  • 2 large sweet potatoes, peeled and cubed (~5 cups cubed)
  • 1 Tbsp. coconut oil or ghee
  • 1/2 tsp chili powder
  • 1/4 tsp. sea salt
INSTRUCTIONS
  1. Preheat oven to 375℉.
  2. In a skillet on medium heat add the ground beef, chopped carrots, onions, peppers, mushrooms and minced garlic.
  3. Cook on medium heat until carrots are soft, about 12-15 minutes. Begin making the topping while the meat filling cooks.
  4. Once the carrots are soft, stir in tomato paste, water, seasonings, salt and pepper.
  5. For the topping: Steam or bake (at 375℉.) the sweet potatoes until fork tender. Then add all of the topping ingredients to a food processor (or blender) and process until smooth. NOTE: If using white potatoes, we recommend mashing them by hand rather than blending to prevent them from getting pasty.
  6. Final step: transfer the meat filling to a casserole dish (9 x 9 inch dish will work) or 10 inch cast iron skillet and top the meat filling with the sweet potato mash. Dash with sea salt and chili powder.
  7. Bake for 10 minutes. Remove from oven and serve.
NOTES
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Recipe Source;therealfoodrds.com