This recipe is one of Jon’s specialties (typical Brit)! He remembers having it as a kid and made it for me back in the early days. We have since tweaked the recipe to make it JMTraining and clean eating friendly. It’s a winter warmer that’s easy to whip up any day of the week!
Shepherd’s Pie (makes 8 servings):
900g extra lean ground beef
1 tbsp coconut oil
1 cup chopped onion
4 cloves of garlic
28oz can of crushed tomatoes
4 bay leaves
1 tbsp dried basil
1 tbsp dried oregano
1 tbsp smoked paprika
1 tbsp ground cumin
1 tbsp ground coriander
4 tbsp Worchestershire Sauce (more or less to taste)
salt and pepper to taste (1 tsp each)
800g chopped sweet potato
1) Melt the coconut oil over medium high heat then add the onion and garlic. Saute until starting to soften.
2) Add the beef and use a spoon to chop up the meat. Brown the meat then add all of the herbs and spices. Stir to combine then pour in the can of crushed tomatoes. Add in 1 cup of water, the Worchestershire sauce, salt and pepper. Combine then cover and cook over low-medium heat stirring occasionally for 1 hour (you can cook it shorter or longer, the longer you cook it the more tender the meat and tastier the sauce). If the mixture gets a little too thick/dry too soon, add more water and keep cooking it down.
3) Meanwhile, put the chopped sweet potato into a pot with enough water to cover the bottom 2 inches of the pot. Bring to a boil over high heat, then reduce the heat to low and cook until soft enough to mash (about 20mins). Drain the water from the pot and mash with a little salt and pepper.
4) Once you are happy with the taste and texture of the meat sauce, take the bay leaves out and pour the mixture into a casserole dish. Top with the potato and spread it evenly over the meat filling using a fork. Put into the over and bake for 15 mins at 400 degrees. For a final 5 mins, broil to brown the top of the potato. Watch so you don’t burn it! Serve with a side of green peas and you’re set!
Macronutrient Breakdown (per serving):