Shepherd's Pie

I was looking for something comforting this week for dinner but was still healthy.  I got a new cookbook filled with Paleo recipes and saw a recipe for Shepherd's pie that looked super yummy and it is!  This shepherd's pie has tons of great comforting Fall flavors with a little bit of spicy heat.  I like the combination of using two different kinds of meat and I like using sweet potatoes, because well, they're delicious!  The original recipe called for cauliflower, which would be yummy too, but I had some leftover sweet potatoes that I wanted to use.

Let me know what you think!

Shepherd's Pie
Inspired from: Well Fed- Paleo Recipes
4 sweet potatoes, cooked and mashed
1 1/2 tbsp coconut oil
1 onion diced
2 pounds of ground meat (I used 1 pound of turkey and 1 pound of bison)
Salt and Pepper
5 tsp Moroccan Ras el Hanout
1 tbsp tomato paste
1 cup chicken broth
3 egg whites, scrambled until frothy*
paprika

Preheat the oven to 400F

Heat a large skillet over medium low heat.  Add the coconut oil and once it's melted add the onion.  Allow the onion to cook until soft.  Add the meat and break up with a spoon and cook until brown (about 10 minutes).

Add the tomato paste and spices and cook together for about a minute.  Add the broth and bring to a boil and then simmer for 10 minutes or until most of the liquid is gone.  Let the mixture cool for about 10-15 minutes and add the egg whites.

Spread the meat into a 2 quart baking dish.  Gently spread the mashed sweet potato on top of the meat.

Place in the oven (and on top of a baking sheet if you want an insurance policy from drips)  and bake for 25-30 minutes or until the top is brown.  Cool for about 10 minutes before serving and Enjoy!

*I read that the egg whites serve as a thickening agent and will help the meat and liquid stabilize so that this can be cut into squares.

Meat Mixture!

Glamour Shot

Sliced Up