Sweet Potato Italian Sausage Shepherd’s Pie Twist
Paleo Shepherd's Pie with a twist. A well rounded meal in itself.
Ingredients
- 1 tbsp olive or avocado oil
- 1 medium yellow onion, chopped
- 1 parsnip, chopped
- 4 garlic cloves, minced
- 1 lb. bulk Italian sausage
- 1 tbsp each fresh sage, rosemary, and thyme, chopped (or 1 tsp dried of each)
- 1/2 cup unsweetened dried cranberries
- 1 apple, chopped
- 2 cups fresh spinach
- 2 large sweet potatoes, peeled and chopped in medium chunks
- 1/4 cup unsweetened almond milk (store bought or click for homemade recipe)
- 1/2 tsp salt plus to taste
Instructions
- Preheat oven to 400°F. Boil 10-12 cups of water in a medium pot. Add sweet potatoes and a little salt. Boil the sweet potatoes until soft, about 15-20minutes, then drain. Put sweet potatoes back in the pot and add unsweetened almond milk and ½ tsp salt. Mash until smooth with a mixer or immersion blender.
- Heat a large skillet on medium heat and add oil. When oil is hot, add onions and parsnips and cook about 3-4 minutes until soft. Add garlic while stirring and cooking one more minute. Then add the sausage and a pinch of salt, breaking up the sausage as it cooks. When sausage is mostly cooked, add the herbs. Stir to combine, then keep cooking until sausage is fully cooked and no longer pink.
- Add apples and cranberries, stir and cook another minute. Add spinach and keep stirring until wilted.
- Put sausage mix in the bottom of a loaf pan, then spread sweet potato mash on the top. Warm in the oven for approximately 10 minutes. Serve warm.
Nutrition
Serving: 1servingCalories: 428kcalCarbohydrates: 36gProtein: 13gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 57mgSodium: 814mgPotassium: 672mgFiber: 6gSugar: 15gVitamin A: 11653IUVitamin C: 14mgCalcium: 83mgIron: 2mg
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