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  • Recipe of the Month
Sabrina's Healing Kitchen

A personal chef service

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May

RECIPE OF THE MONTH

Herbed Shepherd's Pie

This month's recipe takes a traditional dish and updates it a bit with fresh herbs and swapping out white potatoes for white sweet potatoes (my favorite!)

As always, Paleo and Gluten Free, and AIP options as well

Recipe of the month

(Non traditional) herbed shepherd's pie


Ingredients:

  • 3 large white sweet potatoes, peeled and cut into chunks 
  • ¼ c.  full fat coconut milk (from a can) 
  • 2 T. Olive oil 
  • 1 medium yellow onion, diced 
  • 3 garlic cloves, minced
  • 2 large carrots, diced 
  • 2 ribs celery, diced 
  • 1 lb. ground beef or ground turkey 
  • ¼ c. chopped mixed herbs of your choice (I use a combo of shallots, chives, rosemary and sage) 
  • S&P to taste (omit pepper for AIP)
  • 1-2 c. beef broth, divided 
  • 4 oz. tomato paste (use a slurry of 1 T. arrowroot starch and 3 T. beef broth for AIP)
  • 3T. minced scallions or chives 



Directions:

  1. Boil the potatoes in salted water, covered, until very tender about 15 minutes.   
  2. Preheat oven to 350°.    
  3. While the potatoes are boiling, heat olive oil in a large skillet over medium-high heat.  Add onion, garlic, carrots, and celery and sauté about 10 minutes until soft.   Add ground meat, herbs and S&P.  Sauté and gently break up meat until it is  browned.  
  4. Add tomato paste and stir well to incorporate.  Add 1 c. beef broth.  Stir well and transfer into a 9x13” casserole dish.  
  5. To prepare potato topping:  Drain potatoes and transfer to a bowl.  Add coconut milk and scallions and/or chives.  Using a stand or hand mixer, combine all ingredients until potatoes are nice and smooth.  You can add a little of the reserved beef broth if you need more liquid.  Season with S&P  Spoon potato mixture over the ground beef mixture in the casserole dish.  
  6. Bake for 45 minutes.  The potatoes should be nicely browned on top 




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