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Dudes and Squirrels, I give you… the most popular and most asked-for recipe on Pump&Crunch. And rightfully so! This baby is an absolute knockout. The most ultimate comfort food, but made completely of natural, clean ingredients. Healthy, delicious, and fun to make. Great for prepping ahead of time to eat during the week or even freezing for later. Let’s get cooking!
Ingredients
- 3 large sweet potatoes, peeled and roughly cubed
- 1/4 cup dairy free milk (oat or almond)
- 1 tbsp olive oil
- 1.5 lbs lean, ground beef
- 2 tbsp tomato paste
- 1 medium white onion, minced
- 2 stalks celery, finely chopped
- 2 large carrots, peeled and finely chopped
- 2 tbsp garlic, minced
- 1 tbsp salt
- 1/2 tbsp black pepper
- 1/2 tbsp garlic powder
- 1 tbsp oregano
Instructions
- Bring a large pot of water to a boil. Add cubed sweet potatoes and boil about 30-40 minutes, or until completely softened and almost falling apart. Strain and add to a mixing bowl.
- Add dairy free milk and a third of each of the seasonings and mash until completely smooth (*I used a hand-held immersion blender, but a blender or fork works just as well - the longer you cook the potatoes, the easier this step and the more smooth the potatoes will be).
- Preheat oven to 350F.
- Heat olive oil in a pot over medium heat and add onion, celery, carrots, and garlic, and sauté about 10 minutes, covered, or until completely transparent.
- Stir in tomato paste to completely combine, then add the ground beef and rest of the spices.
- Combine all ingredients together and brown the beef completely.
- Add the beef mixture to the bottom of an 8x8" baking dish, then scoop the potatoes over the stop. Smooth the potatoes over the beef mixture to cover completely.
- Bake the shepherd's pie at 350F for 30 minutes.
- Remove from oven, let cool, and serve!
