Winter is coming so I thought we needed to add some comfort food to my recipe section. Shepard’s Pie has been a favorite in my family since I was a kid, and like most of the recipes I create I always like to find ways to make old favorites healthier, lighter and more nutrient dense! I have been making this sweet potato Shepherd’s pie for the last year or so and my whole family loves it! I have made it before with mashed cauliflower too, see the recipe here.

This is a must-make dish! Hits the spot, easy and affordable to make and pleases mostly everyone who eats it! Also delicious when topped with sriracha or your favourite hot sauce.

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Sweet Potato Shepherd's Pie

Course Main Course

Prep Time 15

Cook Time 45

Servings 6 people

Ingredients

1 lbs organic chicken ground chicken or turkey
2 garlic cloves crushed
1 small white onion
2 tbsp garlic powder
1 tsp cayenne pepper
1 tsp paprika
1 cup chicken broth
2 tbsp tomato sauce / crushed tomatoes
1 bag frozen organic sweet corn
Sea salt and pepper
Mashed Sweet Potato

Instructions

Heat the oven to 400F.
In a large pan, heat a little avocado oil, add garlic and onions. Stir around and cook for 2 – 3 minutes.
Add in the ground chicken (or turkey) and break it up until minced.
Once the chicken is cooked, add garlic powder, cayenne pepper, paprika, salt and pepper.
Add chicken broth and allow meat to soak up the liquid. Add 2 tbsp tomato sauce and mix it in.
Meanwhile… make Sweet Potato Mash and set aside until ready to layer.
Once chicken has soaked up most of the liquid, transfer chicken into a baking dish or Pyrex.
Layer chicken with the corn (it's fine if it is still frozen) and then add the mashed sweet potato and spread over top of corn evenly with a silicone spatula. I like to use a fork to create some texture on top, it looks nice and allows top to crisp up a bit. You can also spray top with some oil spray for extra crispness!
Bake for 35 minutes and then put under broiler for 2-3 minutes to give top some colour!

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