Earlier this year, I blogged that I’d try out a paleo-ish recipe of S’s and my favorite dish from each of our travels. This month, we’re heading to Normandy for four days, which is kind of near the UK, the origin of the dish that S has been craving, Shepherd’s Pie, so it kind of makes sense that we made it and that I’m blogging about it now…. Reasoning aside, we both loved this dish, and so I’m excited to share it with you here.
This was the only photo I could get because we dug into it so fast!
Ingredients for the Filling
1 onion and two big spring onions (scallions), diced
4 cloves garlic, minced
3 lbs ground beef
4-5 large carrots, diced
4 celery stalks, diced
1 red pepper, diced
2 handfuls spinach
1 tomato, diced
1 tsp pepper
1/2 tsp salt
1 tbs oregano
1 tbs basil
1 tbs mexican chili powder
1 tbs paprika
3 tbs tomato paste
Ingredients for the Sweet Potato Topping
2 large sweet potatoes (next time I’ll probably use 3!)
1 tsp garlic powder
1/4 tsp cayenne
1/4 cup coconut milk (plus some fat)
1 tbs butter
- Cut the potatoes into chunks (peel them first if you’d like, but I like to leave the skin on) and boil them in salted water until tender.
While the potatoes boil, sauté the garlic, onion, celery, and carrots in a cast iron skillet (or any pan). After a bit, add the red pepper and spinach. When the veggies are tender, add the tomato, tomato paste, ground beef and spices. Mix and simmer for about 10 minutes.
Once the sweet potatoes are tender, drain and put them in a bowl, add the coconut milk and fat, butter, and spices, and mash the heck out of them with a hand mixer, or put it all in a blender and blend.
When the meat mixture is ready, spread the mashed sweet potato on top of it and stick the whole cast iron in the oven at 350 degrees for 30 minutes. If you don’t have a cast iron, any kind of baking dish works great, too.