And so the below cooksperiment was born.
I browsed a few sweet potato recipes and shepherd's pie recipes, but all seemed to have one thing or another I'm avoiding because I either have to (tomatoes) or should (dairy). So this is a bit of a mash up of what I found on the web. WARNING: I don't measure anything when I cook like this, so it's all best guesses.
Pie Filling:
Brown 1 lb ground lamb (I used a ceramic dutch oven that could go straight to the oven, but a frying pan would work too). Remove when cooked, drain oil.
Saute 2-4 cloves of garlic in coconut oil. After about a minute (when the garlic smells fragrant), add one yellow onion, diced. Cook until translucent.
Add 1-2 cups sliced mushrooms and continue cooking for another 3-5 minutes.
Add 1/2 cup each frozen peas and corn. Cook until they become bright.
Add the lamb back in with 1/2 cup chicken broth (or broth of your choosing) and set to simmer. Add a dash of basil, cinnamon, thyme, salt, pepper (to taste), and a bit of flour as a thickener (I used gluten-free flour). Simmer approx. 5 more mins.
Sweet Potato Topping:
Peel, cut into small rounds, and boil 2-3 large sweet potatoes (or yams) until tender. This should take about 20 mins at a boil. Remove from water, and mash with 2 TBS coconut oil, 1/2 cup unsweetened coconut milk (or fat and milk of your choice). Add a bit of cinnamon, nutmeg and allspice.
Top pie filling with a mashed sweet potato crust, and bake for 25 mins at 350. It should then look like this:
Let it sit and cool for 10 mins, and then it's ready! We had 4 testers last night and all were fans! The best part is that it was gluten, tomato, beef, and dairy-free! Allergen free meal.
Trust me - it tastes a lot better than it looks....
