Sweet Potato Shepherd's Pie (Whole30, Paleo)
This Whole30 and paleo Shepherd's Pie is filling and a crowd pleaser!
Equipment
- hand mixer (optional)
- casserole dish
- large pot for boiling potatoes
- large skillet
Ingredients
- 4 large sweet potatoes
- 1 tbsp ghee
- 3/4 cup unsweetened plain almond milk
- 1 lb ground turkey
- 2 medium zuchhini
- 2 medium yellow squash
- 4 medium carrots
- 1 onion
- salt and pepper to taste
- 3 tsp olive oil, separated
Instructions
- Peel the sweet potatoes and chop them into smaller pieces so they cook faster. About 2 inches in diameter.
- Place sweet potatoes in a large pot and cover with water. Bring to a boil.
- While waiting for the potatoes to boil, chop your other vegetables (onion, carrots, zucchini, yellow squash)
- Preheat your oven to 350°F.
- Heat your skillet over medium heat and add 2 tsp olive oil. Add in carrots and let them cook for 5-10 minutes, stirring occasionally
- Add in your chopped onions. Cook until translucent. Once both carrots and onions are cooked, add zucchini and yellow squash.
- Once all of the vegetables are cooked, place them in a casserole dish that is oven-safe. Set aside.
- Reheat your skillet over medium heat. Add 1 tsp olive oil and add the ground turkey. Season with salt and pepper, and stir occasionally to prevent burning.
- Once the ground turkey is cooked, stir it into the vegetable mixture that is in the casserole dish.
- Once the potatoes have boiled, drain them and put them in a large bowl.
- Add ghee, almond milk, salt and pepper. Mix using a hand mixer or potato masher until blended.
- Using a spoon or spatula, spread the mashed potatoes over the top of the vegetables and ground turkey in the casserole dish.
- Place the casserole dish in the oven for 20 minutes.
- After 20 minutes, remove the casserole dish and let it to cool before serving.