Farmers Market Shepherd’s Pie
By Micki Brown
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.