Spiced Shepherd’s Pie with Coconut Lime Sweet Potato Topping

This Spiced Shepherd's Pie from https://meatified.com is a fun twist on traditional recipes, laced with warm seasonings and a creamy coconut lime sweet potato topping. It's the perfect winter one pot meal that proves that comfort food can be healthy! Bonus points: it's nightshade free & AIP friendly.

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This Spiced Shepherd’s Pie is a fun twist on traditional recipes, laced with warm seasonings and a creamy coconut lime sweet potato topping. It’s the perfect winter one pot meal that proves that comfort food can be healthy! Bonus points: it’s nightshade free & AIP friendly.

Author: Rachael Bryant / Meatified
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour
Yield: 6 1x

Ingredients

Scale

For the coconut lime sweet potato topping:

2 ½ lbs / 1135 g sweet potato
1/4 cup / 60 ml coconut cream, see notes
1 tbsp / 15 ml fresh lime juice
1 tsp / 5g fine sea salt
1 tsp / 2 g ground ginger

For the spiced shepherd’s pie filling:

1 tbsp / 15 ml avocado oil
1 ½ lbs / 680 g ground lamb or beef
1 medium yellow onion, finely diced
4 cloves garlic, minced
½ lb / 225 g carrots (about 3 medium), finely grated
2 tbsp / 30 ml red wine vinegar
1 tbsp / 15 ml coconut aminos
2 tsp / 4 g ground ginger
2 tsp / 1 g dried fenugreek leaves
1 tsp / 5 g flaky sea salt
3/4 tsp ground cinnamon
1/2 tsp ground turmeric
1 ½ cups / 360 ml beef broth
1 cup / 110 g riced cauliflower, optional
1/4 cup / 40 g golden raisins, optional

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Instructions

BOIL: Preheat the oven to 400 F / 205 C. Peel the sweet potatoes and chop them into 1 inch / 2.5 cm slices, then in half to make even-ish sized pieces. Add the sweet potato to a 6 quart stock pot or similar large pan and cover with salted water. Bring to the boil, then simmer and cook until the sweet potatoes are fork tender, about 15 minutes or so.
PUREE: Drain the sweet potatoes. Return them to the saucepan and let them sit for a few minutes to cool slightly and release steam. This helps keep them from being gummy. Use an immersion blender to puree them into a rough mash. Measure out 1/4 cup & 2 tbsp / 90 ml of the unseasoned plain mashed sweet potato and reserve that for later. Add the coconut cream, lime juice, flaky sea salt and ground ginger, then puree again until smooth. Reserve the puree for later.
BROWN: While the sweet potatoes for the topping are cooking, brown the meat. Preheat a 12 inch cast iron skillet or similar oven proof & stove friendly pan over medium heat. Add the avocado oil and, when hot, add about half of the lamb or beef, sprinkling with salt, to taste. Cook until browned on both sides, turning a few times and breaking up with the back of a spoon or spatula as it cooks. Transfer the browned meat to a bowl, using a slotted spoon to leave the fat behind in the pan, then repeat with the rest of the meat. Transfer the cooked beef to the bowl and reserve for later.
SOFTEN: Pour off any excess fat or liquid from the meat into a heat proof dish, leaving behind just enough fat to coat the skillet. Reduce the heat and add the onions and garlic to the pan. Cook, stirring a few times, until translucent, about 5 minutes or so. Add the grated carrots, browned meat, red wine vinegar, coconut aminos, ground ginger, dried fenugreek leaves, flaky sea salt, ground cinnamon and ground turmeric to the skillet and stir through.
THICKEN: Pour the broth into a Pyrex measuring cup or similar. Add the reserved unseasoned plain mashed sweet potatoes and use an immersion blender to blend together smoothly. Stir the thickened broth through meat filling in the pan and cook until the liquid reduces by about half, 3 or 4 minutes. Remove from the heat and transfer to a silicone trivet.
BAKE: Add the riced cauliflower and golden raisins to the meat mixture and stir to combine evenly. Pat the meat layer down with a spatula so that it’s level. Spoon the seasoned sweet potato topping on to the meat filling and use a spatula or back of a spoon to smooth it evenly and swirl it with a pattern if you like. Place the Shepherd’s Pie on a rimmed baking sheet and put it into the preheated oven. Bake until heated through and bubbly, about 30 minutes.