This week has been CRAZY with the hurricane, but we were fortunate enough to be in a safe place and be able to provide an escape for my mom. This allowed us to have an excuse to explore our neighborhood and play tourists with her. In between all of the fun we were able to squeeze in some delicious meals.
Shepherds pie was always a staple for P, but this time we wanted to put a fall spin on his mom's recipe. This meal is hearty, healthy and the perfect fall dinner as the weather cools down.
3 small sweet potatoes, peeled and cubed
1 pound ground beef
1 cup frozen peas
1/2 cup corn kernels
2 cups shitake mushrooms finely chopped
2 garlic cloves, minced
1 large white onion, diced
1 tbsp ghee
1 tbsp coconut aminos
1 tbsp fennel seed
Preheat the oven to 400 degrees fahrenheit. Bring 2 cups of water to a boil. Peel and cube the sweet potatoes, then add the boiling water. Boil until fork tender then drain the water and mash. Add fennel seed and a little ghee and mash until smooth. Dice the onion and sautée with the ghee until caramelized. Add the garlic and mushrooms and cook until mushrooms are soft. Add the coconut aminos, corn and peas and toss until the onions and mushrooms for 2 to 3 minutes. Move vegetables to a ceramic casserole dish. In the same pan, brown the ground beef until fully cooked. Add the meat to the same dish as vegetables and stir until incorporated. Add the mashed sweet potatoes on top and bake in the oven for 10-15 minutes until the sweet potato layer slightly browns. Dig in and enjoy!