2 lbs. ground beef (preferably grass-fed)
4 cloves garlic (minced)
1 bag of frozen peas (thawed)
1 can tomato paste
1 medium yellow onion (chopped)
2 carrots (chopped)
8oz. mushrooms (sliced)
2 tbsp. balsamic vinegar
1 tbsp. fresh rosemary (chopped)
2 tsp. fresh thyme
4-6 medium sweet potatoes
½ cup coconut milk
1 tbsp. organic butter
sea salt and pepper
Preheat your oven to 350F.
In a large skillet, brown the meat with the cloves of garlic in olive oil.
Once the meat is browned, remove it from the pan and cook the onions, carrots and mushrooms until soft and the onions are translucent.
Add the meat back to the pan, add the tomato paste, balsamic vinegar, rosemary, thyme and salt and pepper. Cook until all of the excess liquid has cooked off, then stir in the peas.
Pour the meat mixture into a large baking dish.
Bake your sweet potatoes in the oven until soft. (You can do this while you cooking your meat to save time).
Allow the potatoes to cool for a few minutes, then peel and place into a medium sized bowl with coconut milk, butter, sea salt and pepper. Mash the sweet potatoes into a paste, and spread on top of your meat mixture.
Bake the shepherd's pie for approx. 15-20 minutes or until the sides are bubbling and the centre is hot.
Dish up and enjoy.