SWEET POTATO SHEPHERD'S PIE
Steps:
- Sweet Potato Prep: Put sweet potato chunks in medium pot, cover with water, and bring to a boil over high heat. As soon as it starts boiling, reduce heat to medium and simmer for 8 to 10 min. The potatoes are done when one of the larger chunks can be easily pierced with a fork. Drain water, put potatoes back into dry pot (no heat). Add butter, rosemary, salt, and pepper. Mash the potatoes with a masher, and stir everything together thoroughly. Cover pot with a lid and set aside. Filling Prep: Preheat the oven to 400. Grease 8x8 (or similar sized) glass casserole dish with ½ tsp olive oil. Set aside. In a large nonstick skillet over medium-high heat, brown the ground beef. Drain the fat, and transfer beef to a large bowl and set aside (or leave in a colander in the sink). Heat the olive oil over medium heat in the large skillet you just used for the beef. Add the onions, and saute for 3 min until they begin to soften. Add the celery, carrots, and cauliflower florets to the skillet. Stir, then cover with a lid and allow to saute/steam for 6 min. Remove lid, add garlic, and saute for an additional 1 to 2 min, stirring periodically. Add everything else (except paprika) to the skillet: cooked ground beef, beef broth, tomato paste, coconut aminos, rosemary, cinnamon, sea salt, and pepper. Stir everything thoroughly and simmer for 8 to 10 min, until most (but not all) of the liquid has been absorbed/evaporated. Put it all together: Scoop the beef mixture into the casserole dish so that it covers the whole bottom. Layer the sweet potatoes on top of the beef mixture, using a silicone spatula or wooden spoon to help spread it out evenly. Lightly scrape the top of the potatoes with a fork, and lightly sprinkle with paprika. Bake for 20 min then remove. Allow to cool for 10 min before serving. Store leftovers in airtight container in the fridge for up to 3 days
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