I have been SO BUSY these past few weeks! From Christmas shopping to family get togethers and birthdays every December weekend is booked up. I have a little bit of time today to relax and watch some Hallmark movies! (nothin’ like a good, cheesy Hallmark movie)
It’s been 3-ish weeks since I have sat down and finished typing up some of the recipes I’ve been making. With the holidays in full swing, I’ve been cracking down on my meals during the week making sure they are healthier since I know my weekends won’t be very structured. AKA I will be eating all the apps and drinking all the wine.
One of the struggles I’m having is when I eat really good during the week, I find myself to be SO hungry all the time. The standard “protein and veggies” just isn’t cutting it anymore for my meal preps. I’ve been incorporating heartier meals which have been a LIFE SAVER.
THIS is my new favorite, winter recipe that keeps me satisfied but not overly full. Stuffing myself at lunch makes me uncomfortable during the work day and then I crash HARD around 3 pm. This Sweet Potato Shepherd’s Pie is SO easy to whip up and stays tasty all week which is SUPER important for all us meal-preppers!
Sweet Potato Shepherd's Pie
2 lbs. lean ground beef
1 cup diced carrots
1 small onion
1 teaspoon minced garlic
1 lb. mushrooms
1 cup frozen green beans
⅓ cup red wine
1 can gluten-free cream of mushroom
1 cup beef stock
2 Tablespoons tomato paste
½ teaspoon salt
¼ teaspoon pepper
3 medium-large sweet potato
1 Tablespoon butter
Salt and pepper to taste
Paprika for garnish
Preheat oven to 375 degrees. In large skillet on medium heat, begin browning ground beef. When beef is ALMOST fully cooked (but still some visible pink), add in carrots, onion and garlic and continue to cook for 3-5 minutes.
Add in mushrooms and green beans and cook until all vegetables are cooked through and beef is no longer pink - another 5-7 minutes. If extra fat from beef remains within skillet, you may drain.
Deglaze the pan with red wine and cook until almost all the wine is evaporated. Stir in cream of mushroom, beef stock, tomato paste, salt, pepper and Worcestershire. Bring to simmer for 10-15 minutes or mixture has thickened up.
While mixture is thickening, pierce sweet potatoes and place in microwave for suggested time on microwave. *I usually use the “potato” setting on my microwave which cooks them for about 8 minutes and works perfectly! Every microwave will be different. Once cooked, peel skins and place in bowl. Mix with butter, salt and pepper and set aside.
Fill a medium sized casserole dish with beef filling. Lightly spread sweet potato filling over beef being careful not to spread too thin. Sprinkle with paprika and place in oven for about 20-30 minutes or until bubbly.