Paleo Sweet Potato Shepherd’s Pie

After a long summer hiatus I am back with new recipes!   The weather is starting to feel cool here in Central Ontario and we are craving comfort food.  This recipe turned out to be super tasty and just right on a rainy Monday night.

Ingredients:

• 2 Tbsp Extra Virgin Olive Oil
• 2 cloves of garlic minced
• 1cup sliced button mushrooms
• Splash of red wine (optional)
• 1cup diced tomatoes 
• 1cup yellow zucchini
• 1lb of extra lean ground beef
• 2 gluten free hot Italian sausages, casings removed
• 2 Tbsp of gluten free maple bacon BBQ sauce
• Salt and Pepper (to taste)
• 2 sweet potatoes cubed (about four cups)
• 1/4 cup unsweetened almond milk.
• Pinch of brown sugar and cinnamon

While prepping your vegetables put your sweet potatoes in pot, cover with water, salt the water (about a half tsp of sea salt) and bring to a boil. Let the potatoes simmer until fork tender and drain. In a large sauce pot heat olive oil on medium high heat. Once oil is heated but not smoking add garlic and mushrooms, sautée briefly and add in a splash of wine. Cook mushrooms for a couple minutes until the wine is cooked off. Add in the rest of your diced vegetables, ground beef and sausage. Stir until meat is cooked through.  Add BBQ sauce, and salt and pepper to taste.  Mash potatoes with almond milk and salt and pepper to taste.  In a square casserole dish layer meat filling and cover evenly with potatoes. Sprinkle a light dusting of brown sugar and cinnamon on top. Put under broiler until potatoes start to brown slightly. Tada! Dinner is ready!