Sweet Potato Shephard’s Pie! My GO TO Meal!





shephard's pie1


Here’s how to create the magic! Serve with fresh ground sea salt on top, just adds that final touch.

Take 5 large sweet potatoes and boil until soft. Peel once cooked and discard the skin. Wait until they cool a bit, careful of the steam.

Mash sweet potatoes in a large bowl with ¾ cup of almond milk and sea salt to taste. Set aside. Butter optional here to mi x in.

In a large pan brown 1 sweet red onion, chopped and 2-3 garlic cloves, chopped, in 2tbsp of olive oil.

Once browned add in one pound of lean ground turkey or chicken, breaking it into pieces until cooked through. Mix in 2 tablespoons of chili powder with the meat mixture. Set stove top on medium, mixing until cooked. Set aside.

Next come the veggies. I use frozen corn, peas and carrots for this recipe to keep it simple and quick. Gather your flash frozen veggies. Get ready to layer the goodness.

In an 8×11 oven safe glass dish first put the ground turkey or chicken mixture on the bottom. Next layer the mashed sweet potatoes on top. Lastly cover with the 3 veggies however you like, mixed in rows etc. You CAN use fresh veggies, but athletes are tired and busy :).

Bake in the oven at 325 for 25 minutes. You can do the veggies first and potatoes on top if you like as well. Up to you!

Let cool for 15 minutes and serve. I love to freeze portions of this as it reheats very well and is a great go to meal!

A great combination of protein, vegetables and wholesome carbohydrates from sweet potatoes.

NSAG – Real food, real simple. Next Level Nutrition!



Comments are closed.