Shepherd’s pie

• servings: 3-4

Ingredients

2 medium sweet potatoes, peeled and cut into large chunks

2 tablespoons ghee or

Clarified Butter (page 229)

½ cup full-fat canned coconut milk

1½ teaspoons salt

¾ teaspoon black pepper

1 tablespoon extra-virgin olive oil

2 shallots, sliced

2 celery stalks, finely chopped

1 medium carrot, peeled and finely chopped

I pound ground beef, lamb, or bison

2 garlic cloves, minced

2 teaspoons chopped fresh thyme, or ½ teaspoon dried thyme

I tablespoon tomato paste

1 cup Whole30-compatible beef broth

1/2 tablespoon arrowroot powder

Directions

Preheat the oven to 375°F. Place the sweet potatoes in a large saucepan and cover with cold water. Bring to a boil over high heat, then reduce the heat and cook until the potatoes are fork-tender, 10 to 15 minutes.

Drain the potatoes and return them to the pan. Add the ghee, coconut milk, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Mash with a potato masher or blend with an immersion blender until creamy; set aside.

In a large skillet, heat the olive oil over medium heat. Add the shallots, celery, and carrot and cook, stirring frequently, until the vegetables are softened, about 5 minutes. Add the ground meat of choice and the garlic.

Cook, stirring often, until meat is browned, 7 to 10 minutes. Season with the remaining 1 teaspoon salt, ½ teaspoon pepper, and the thyme. Add the tomato paste and cook, stirring constantly, until the tomato paste begins to darken, about 1 minute.

In a small bowl or measuring cup, stir together the beef broth and potato starch until smooth. Add to the meat mixture and cook, stirring constantly, until slightly thickened, 1 to 2 minutes.

Spoon the meat mixture evenly into a 2-quart casserole or 8-inch square glass baking dish. Carefully spread the mashed sweet potatoes over the top. Bake until bubbling, about 25 minutes. (See Tip.) Let stand 10 minutes before serving.