A lean and super delicious take on a classic recipe. I had my doubts about this skinny version of one of my all time favourite childhood meals but I was blown away and I’m not just saying that. This may be at par with, or even better than some of the best shepherd’s pies I’ve ever had. The savouriness of the ground chicken vs the sweetness of the sweet potato made for a satisfyingly delicious flavour combo.
I will definitely add this recipe to our dinner rotation. That is, IF my husband who hates shepherd’s pie, suddenly loves this version! He has a fear of loose minced meat, like sloppy Joe’s and meat pie. He once told me if I ever decide to make cabbage rolls, he’s not coming home. “For dinner or …” I asked. He didn’t answer. lol Childhood trauma maybe? lol Hopefully because this is light, moist and the flavour profile is different he’ll tolerate it 😉 I hope so because I am in love!
This recipe is based largely on one I found on an Instagram account which I now follow religiously, especially when I want to eat clean 😉 Visit @kgskitchen on Instagram and hit “follow”!
Make it! I’m sure you’ll love it!
Chicken and Sweet Potato Shepherd’s Pie
A deliciously healthy take on classic Shepherd’s Pie! You will love this variation!
Prepare your mise-en-place! Meaning prepare all of your ingredients, spices, meat, mince the vegetables etc…
In a large pan, heat a little avocado oil (or other high-heat oil) and add onion, garlic, celery and carrot. Sauté until translucent. 2-3 mins
Add ground chicken and cook while breaking it up with a wooden spoon.
When chicken is about cooked, add salt, garlic powder, cayenne, smoked paprika and worcestershire sauce and stir into the meat to incorporate.
Let the spices cook for around 30 seconds.
Then add the broth. Add a good sprinkling of flour and stir in to thicken slightly (this makes it slightly like gravy)
When the meat has soaked up the liquid but still very moist, stir in the tomato sauce.
Mash cooked sweet potato with some ghee or butter, taste for salt and adjust if necessary.
At this point the meat should be moist but not watery. Add to a lightly greased baking dish. (mine was a 9×11 oval baking dish)
Layer with corn, then layer with sweet potato mash
Smooth the potatoes with the back of a spoon to even it out then if you want, drag a fork down the length, all the way across to create little ridges that will crisp up when baked.