Integrative Nutrition Recipes

Just in time for St. Patrick’s Day or simply to warm up during these late season snow storms, this slightly updated version of shepherd’s pie is sure to please. Creamy mashed sweet potatoes sit on top of a rich filling packed with grass-fed beef and vegetables.

By: Kristen Link, HCTP Class of May 2016

Serves: 6

Ingredients:

For the SWEET POTATO TOPPING

2 pounds sweet potatoes, peeled and cubed

1 tablespoon organic butter

¼ cup almond milk

⅛ teaspoon nutmeg

¼ teaspoon sea salt

For the SHEPHERD’S PIE FILLING

1 tablespoon avocado oil (or olive oil)

2 cups yellow onion, diced (about 1 small onion)

2 garlic cloves, minced

1 cup carrot, diced

1 cup mushroom, diced

1 pound grass-fed beef

2 cups chopped kale, finely chopped

2 tablespoons tomato paste

1 cup water

1 teaspoon fresh thyme

½ teaspoon sea salt

2 tablespoons arrowroot powder

Instructions

1. Preheat the oven to 400F and lightly grease a 9×13 inch casserole dish.
2. Place sweet potatoes in a steamer basket and place over a medium saucepan filled with 1-2 inches of water. Bring to a boil over medium heat and then cook for 20-25 minutes or until sweet potatoes are softened.
3. Drain the water from the saucepan and add the butter and almond milk. Place over low heat and cook for 2 minutes or until butter is melted. Stir in the nutmeg and sea salt before adding the sweet potatoes. Toss to coat and let cook for another 5 minutes.
4. Let sweet potatoes cool slightly before placing in a food processor or high speed blender. Blend on high until smooth. Set aside.
5. In a large skillet, add the avocado oil and heat over medium heat. Add the diced onion, carrot and mushrooms. Cook for 5 minutes, stirring occasionally, Add in the garlic and cook another minute.
6. Add the beef and let cook until cooked through and browned, about 5-7 minutes.
7. Add in the kale, tomato paste, water, thyme and sea salt. Let cook for 2 minutes before stirring in the arrowroot powder. Lower heat to medium-low and let simmer for 10 minutes.
8. Pour the filling into the prepared baking dish. Top with the sweet potatoes, spreading them into an even layer and being sure to create a seal at the edges where no air or liquid can escape. Use a fork to make a decorative top.
9. Bake in the preheated oven for 25-30 minutes or until filling is bubbling and sweet potatoes are lightly golden brown. Let cool slightly before serving.

Kristen Link is a native New Yorker with a passion for cooking for as long as she can remember. After realizing something was lacking in her life and holding her back from true health and happiness, she decided to leave her full-time position in digital advertising in order to pursue health coaching and cooking full time. Find more from Kristen at WellnessByKristen.com or on Instagram @wellnessbykristen.

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