To me, Shepherds Pie (Cottage Pie to you Brits) is the definition of comfort food on a chilly Autumn day. Heartier than soup, but still warm and comforting.
I’ve had this recipe up my sleeve for a looong time. I came up with it last Winter, but I was waiting for white sweet potatoes to come back into season.. Alas! They appeared in our local Farmers Market last weekend and I may or may not have jumped for joy. I love sweet potatoes in any shape or form, but white sweet potatoes in particular just make me swoon. If I had to eat one food for the rest of my life it would be white sweet potatoes.
I think it’s the fluffy white sweet potato topping that makes this shepherds pie stand apart from other recipes out there. Seriously man, takes this to another level. I used to think that shepherds pie was really bland (y’know, just meat and potatoes), but it definitely doesn’t have to be, and this recipe proves that! I’m a huge fan of salty/sweet combos, and this shepherds pie does it well.
If you’re a nutrient-seeker like me, you can add some organ meats to the meat mixture, and BAM! You’ve got a delicious, nutrient packed meal that’ll make you feel warm and fuzzy inside 🙂
- 1 Tbsp olive oil
- ½ of a medium onion, diced
- 3 garlic cloves, minced
- 1½ lb ground meat
- 1 Tbsp paprika
- ½ Tbsp dried thyme
- ½ Tbsp dried rosemary
- ¾ cup chicken stock
- 1 Tbsp arrowroot starch
- 2 Tbsp Worcester sauce
- 1 Tbsp tomato paste
- 1 egg, whisked
- ½ head of cauliflower
- 2 medium white or Japanese sweet potatoes, peeled and chopped roughly into 1 inch cubes
- ½ cup milk (coconut or almond)
- 1 Tbsp ghee or butter
- Start by boiling the cauliflower and potato.
- While they're boiling, preheat the oven at 400 F, and lightly grease a baking dish (something around 8x12in or 9x9)
- Heat the olive oil, then saute the onions until translucent, then add the garlic. Next add the meat and dried herbs/spices.
- When the meat is browned, add the chicken stock, tomato paste, worcester sauce and arrowroot starch, and let simmer for a few minutes.
- Once it has thickened a bit, remove it from the heat, and stir in the whisked egg. Pour into a baking dish.
- Drain the cauliflower and potato, add the milk, and blend it with an immersion blender, or you can mash it by hand. Stir in the ghee, and then top the meat with the mash.
- Bake at 400 F for about 35 minutes.