Made with sweet potatoes, which are high in fiber and vitamin C, this shepherd’s pie is a great way to use up all of those Thanksgiving leftovers.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Total Time 1 hour, 40 minutes
2 large sweet potatoes or yams, cut in chunks (leave the skin on to retain nutrients)
1 tablespoon ginger, chopped
2 tablespoons garlic, chopped
1 small onion, chopped
1 tablespoon coconut oil
1 pound ground bison or ground turkey
Mixture of chopped vegetables (can include asparagus, broccoli stems, green beans, carrots, peas, etc.)
- Boil sweet potatoes/yams until tender (about 30 min).
- Meanwhile sauté ginger, garlic and onion in coconut oil for 5 minutes or until onion is translucent. Add bison/turkey and cook until browned. Add mixture of chopped veggies, cover and cook until al dente (don’t let the veggies get too soft).
- When the potatoes are soft, drain and mash. Transfer meat and veggie mixture to a shallow casserole dish and then spread potatoes on top. Bake uncovered for 30 min at 350 degrees F.