Farmers Market Shepherd’s Pie

By Micki Brown

Serves 4


2 medium sweet potatoes, peeled, cut into chunks

¼ cup grass-fed butter

¼ cup organic whole milk

1 pound grass-fed lean ground beef

4 carrots, ends trimmed, diced

1 red bell pepper, seeds removed, diced

½ onion, diced

2 celery stalks, diced

½ pound fresh green beans, ½ inch sliced

2 tbsp extra virgin olive oil

1 tsp garlic, minced

1 tsp sea salt

½ tsp black pepper

1 tbsp Italian seasoning

2 ounces Jack or cheddar cheese, shredded


Place sweet potatoes in a large pot. Add enough water to cover potatoes by 1 inch. Cover and bring to a boil. Reduce heat and cook until potatoes are tender 15-20 minutes). Drain water; add butter and milk, then mash with a potato masher, then whip with a whisk until the lumps are gone.

In a large skillet, heat the olive oil, then add the vegetables. Saute over medium heat until the veggies become tender (about 15-20 minutes). Add the garlic and spices and sauté about 1 more minute.

In another skillet, cook the ground beef until it is cooked through. Add the beef to the vegetable mixture.

Place the beef and veggie mixture into a large casserole dish. Top with the mashed sweet potatoes and spread around until the meat mixture is covered. Top with shredded cheese. Place in a preheated 350 degree oven and bake for 30 minutes. Serve and enjoy!

Note: This recipe works great with many different vegetables.