This recipe is in partnership with Pomi products.
Ok wow- this is my new favorite weeknight, comfort food meal! I loved shepherd’s pie growing up, and I’ve always wanted to make a healthier version. I was always intimidated, thinking it would be a difficult recipe- but it was honestly so simple!
I used Pomi’s strained tomatoes to give the recipe a little extra flavor and depth. The combination of the veggies and meat with the soft sweet potato topping is so delicious. It really is the definition of comfort food, and a healthy meal at that!
I use a 10’ cast iron skillet for this recipe, but don’t worry if you don’t have one of those! a 9x9 casserole dish will work just fine :)
Makes 4-6 servings
For the filling:
1 lb grass fed ground beef
3 medium carrots, quartered
1 zucchini, quartered
1 celery stalk, diced
1 small yellow onion, finely diced
1/3 cup frozen green peas (optional)
2 garlic cloves, crushed or minced
1/2 cup Pomi strained tomatoes
2 tbsp tomato paste
1 tsp chili powder
1 tsp italian seasonings
1/2 tsp seal salt
black pepper, to taste
For the sweet potato topping:
2 large sweet potatoes, peeled and steamed
1 tbsp butter or ghee
1/2 tsp smoked paprika
1/2 tsp chili powder
1/4 tsp or so of sea salt
Preheat oven to 375°F.
In a large enough skillet to fit all of the veggies and meat (you will not bake in this skillet, so don’t worry about it being oven safe). Over medium heat, cook ground beef, carrots, onion, celery, garlic, and zucchini. Note that if you are subbing ground turkey, you may need to add some oil to the pan.
Cook until meat is cooked and veggies are soft, 15-18 minutes. The ground beef will eventually be easier to break up once everything begins to cook down.
Once veggies are soft, stir in tomato paste and strained tomatoes. Once combined, turn off heat.
To make the sweet potato topping, add all topping ingredients to a food processor or blender. Blend until very smooth.
Transfer the filling ingredients to a 10” cast iron skillet or a 9x9 baking dish. Spread sweet potato topping using a spatula over the top of the filling.
Bake for 10-12 minutes. Serve and enjoy!