Today’s menu: Sweet Potato Shepard’s Pie – a savory twist on a crowd favorite! This is a super great and versatile dish, especially if you are not a breakfast foodie and have been looking for something to power through your mornings. That’s right – eat it for breakfast, lunch or dinner!

Below is everything you will need. Click the video now to join me in the kitchen now for Forking Made Easy!

HERE’S WHAT YOU NEED:

• 1 lb. lean ground beef

• 2 medium carrots, peeled and chopped

• 1 green pepper, chopped

• 1 small onion, chopped

• 1 cup white mushrooms, diced

• 2 cloves of garlic, chopped

• 1 tsp. Chili powder

• ½ tsp. Dried rosemary

• ½ tsp. Salt

• 4-6 Tbsp. tomato paste

• 1/4c. Water

• 2 large sweet potatoes, peeled and cubed

• 2-4 Tbsp. milk of choice

• ½ tsp. Chili powder

• ¼ tsp. Salt

FOLLOW THESE STEPS:

• Preheat oven to 375 degrees.

• Steam or bake sweet potatoes until fork tender. Once soft, add 2 Tbsp. milk, chili powder and salt. Place in blender and pulse until smooth. Be careful not over blend or the mixture will become “pasty”. Set aside.

• In a skillet, begin cooking beef, carrots, onions, peppers, mushrooms and garlic. Cook until the carrots are fork tender and beef is cooked through. Next, add tomato paste (start with 2 Tbsp. and add more as needed to thicken mixture) water, chili powder, rosemary, salt and pepper.

• Pour meat filling into a 9×9 casserole dish or, 9 inch pie pan that has been lightly coated with cooking spray. Top with mashed sweet potato and bake for 10-12 minutes.