Wednesday, 31 October 2012


During my Whole30, it was important that I maintained variety with my meals. It can get boring eating the same piece of meat with the same seasoning or marinade, prepared the same way, week to week.  

This recipe for shepherd's pie is not only a great option to varying the ways in which to enjoy meat and veggies (Whole30-compliant or not), but it's also a hearty dish that can be made ahead of time and frozen for a quick meal fix for later on. 

Rustic Shepherd's Pie with Sweet Potatoes

2 sweet potatoes, washed and cut into 1-inch chunks
1/4 cup low-sodium vegetable broth 
olive oil
salt and pepper, to taste

olive oil
1/2 lb. lean ground pork
1/2 small onion, chopped
1/2 cup frozen peas
1/2 cup low-sodium vegetable broth 
1 heaping tbsp. tomato paste
1 tsp. dried rosemary
salt and pepper
1 cup roasted eggplant, 1/2-inch pieces

1. Wash and quarter potatoes, boil in salted water until tender.

2. While the potatoes are cooking, heat a small amount of olive oil in a large frying pan. Saute onions over medium heat until tender. Add  pork and saute until cooked through. Add peas.

3. Add tomato paste, rosemary, and salt and pepper. Add broth and cook, uncovered, over low heat for ten minutes. Finally, add the roasted eggplant. Heat through and remove from stove top.

4. Mash potatoes with broth, olive oil, and salt and pepper.

5. Place pork mixture in a 5" by 9" glass baking dish. Distribute mashed potatoes on top.

6. Cook in a 400 degree oven until bubbling and brown, 30 to 40 minutes.

Makes 3-4 servings.

Try This: Maximize the flavour! For added dimension, include warming spices in your sweet potatoes, like cinnamon, nutmeg, or ginger. 

Stay tuned for my Whole30 reintroduction phase update!

image via bbc good food

DISCLAIMER: I am not a nutritionist, physician, or any kind of health professional. Everything that you find on my blog is based on my own knowledge and opinion. If you require specific health and fitness advice, please seek a qualified health professional.

No comments:

Post a Comment