Sweet Potato Shepherd’s Pie
1 lb. grass-fed ground beef, lamb or bison
2 medium carrots, peeled and chopped
1 small green pepper, chopped
1 small onion, chopped
1 cup mushrooms, diced
1 1/2 tsp C&C Scottish Beef Rub
Salt and pepper to taste
6 TBSP tomato paste
1 TBSP flour
¼ cup water
1 large russet potato, peeled and cubed
1 large sweet potatoes, peeled and cubed
1 TBSP butter
1 TBSP minced fresh garlic
Preheat oven to 375 degrees F
In a pan on medium heat add the ground beef, chopped carrots, onions, peppers, mushrooms and C&C Scottish Beef Rub.
Cook on medium heat until carrots are soft and meat is cooked through, about 12-15 minutes. Begin making the topping while the meat filling cooks.
For the topping: boil the potatoes until fork tender. Drain. Then add all of the remaining ingredients to potatoes in a pot and mash or use a hand blender to make mashed potato topping.
Transfer the meat filling to a casserole dish and press down with a spoon. Top the meat filling with the sweet potato mash. Bake for 10 minutes until heated through. Broil for 5 minutes until topping becomes brown and crisp. Remove from oven and serve.