Day 12 – Whole30 Shepard’s Pie – The meaty filling topped with sweet potatoes is comfort food all the way. I added mushrooms to bring its earthiness
I woke up late this morning because it’s Friday. I worked form home on Fridays and it feels so great to not have to hop on the train early in the morning. The 3 hour commute home Thursday night was tiring even though I was just idling. I felt like I was in an airplane, stuck, and had no where to go. We were able to go outside but I was afraid I might not hear the announcement to go back inside.
Fridays tend to be busy at work since I’m not in the office and that’s just the way I like it. My mom had this perception that working from home meant you roll out of bed and you “work” but I actually do work. I did roll out of bed today and walked Sapporo then made myself an omelette of dates and walnuts before a phone screen. I’m so fortunate to be able to work and have video meetings in the comfort of my home.
For dinner, I wanted comfort food and that means carbs. Since I can’t have pasta, sweet potatoes are my go to carbs for it’s starchy components. I browsed through the Whole30 book and the Shepard’s Pie recipe drew me in. The picture looks complicated but it’s actually easy to make. The sweet potato topping was sweet and the filling was savory. I added mushrooms to the filling and it came out earthy and meaty.
- 2 medium sweet potatoes, peeled and chopped
- 4 cups of water
- 1/4 cup of almond milk or coconut milk
- 2 tbs of butter
- 2 tbs of extra virgin olive oil or coconut oil
- 1 medium onion, diced
- 1 carrot, peeled and diced
- 2 celery stalks, diced
- 1 cup of mushrooms, diced
- 1 lb of ground beef
- 1 tsp of dried thyme
- Bring a large pot off water to a boil. Add the potatoes and cook until tender, approximately 10 mins
- While the potatoes cook. Heat 2 tbs of oil on a sauté pan. Add the onions, carrots, stalks, and mushrooms. Cook until tender but firm
- Add the ground beef, cook until the mean turns brown
- Add dried thyme and season with salt and pepper
- Drain the potatoes and place in a large bowl, add the coconut milk and butter then mash with a fork or masher until smooth
- Spread the meat filling on an 8 inch square baking dish. Add the sweet potatoes and spread to cover the meat
- Place in a 375 degree Fahrenheit oven and cook for 30 minutes