Sweet Shepherd’s Pie

Technically this recipe shouldn’t be called a shepherd’s pie because it is made with beef instead of lamb. But same idea! The point is that because this recipe calls for sweet potatoes instead of white potatoes, and because we incorporate highly nutritious kale, this version has more bang for its buck.

There’s something about the juice of ground beef and cooked kale that gets my taste buds watering.  This recipe makes me hungry just thinking about it!  And I promise, that unless your friends and families have super sensitive kale detectors, they won’t even taste it.  What better way to eat kale then to smother it in sweet potatoes and beef?!

sweet shepard's pie


1- 1.5 lbs organic, hormone-free ground beef
1/2 – 1  bunch of kale, de-stemmed and chopped
3 medium yams peeled and cubed
1 medium onion, finely chopped
2 cloves garlic, minced
3 oz tomato paste
~3 tb milk or water
sea salt to taste
olive oil or room temp butter

Preheat the oven to 350ºF.

Place the sweet potatoes in a steamer.  Bring water to a boil and cook until tender and mashable.

In a large hot skillet saute the onions for about a minute and then add the ground beef, garlic, and salt.  Cook until all pink is gone in the beef.

Add in the kale; stir and cook for a couple of minutes. Stir in the tomato sauce. Cook until the kale is tender. Remove from heat.

beef and kale
Remove the cooked sweet potatoes and mash them lightly. Season with sea salt and drizzle with a little olive oil. Add a couple of tablespoons of milk or water and stir until smooth and fluffy.

Layer the beef and kale mixture in a casserole or baking dish.  Top with the mashed sweet potatoes.

Bake in the center of a preheated oven until bubbling and hot- about 25 minutes.

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