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I’m still in comfort food mode, even though it’s spring! This recipe makes two pies; it’s a real convenience to have food on hand on days when Lyme symptoms flare, so I encourage you to make the full recipe and freeze one for later. Source: Adapted for the Lyme diet from Canadian Living Magazine: Sept. 2011

8 servings

  • 2lb (907 g) extra-lean organic ground beef
  • 3 cloves garlic, minced
  • ¼ cup tomato paste
  • 3 ribs celery, finely chopped
  • 2 onions, finely chopped
  • 2 carrots, peeled and diced
  • 1 turnip, (about 8 oz/225 g) peeled and diced
  • 1 cup frozen peas
  • 1 sweet red pepper, seeded and diced
  • 2 bay leaves
  • 1-1/4 tsp salt (3/4 tsp for meat mixture and remaining ½ tsp for the potatoes)
  • 1 tsp dried thyme
  • ½ tsp black pepper
  • ½ tsp cumin
  • ½ tsp turmeric
  • 1/4 tsp ground nutmeg
  • 2 tbsp GF all purpose flour or brown rice flour
  • 1/2 cup sodium-reduced beef broth
  • ¼ cup water
  • 1 ½ tsp coconut aminos
  • 1 ½ tsp apple cider vinegar (with mother)
  • 4lb (1.8 kg) sweet potatoes, (about 3) peeled and coarsely chopped so they cook faster
  • 1/3 cup goat milk (I use Hewitt’s 3.8%)
  • 2 tbsp goat butter
Sweet Potato Shepards Pie 001_A

Prepped vegetables and sweet potatoes (pictured right)

Sweet Potato Shepards Pie 002_A


In Dutch oven, cook beef over medium heat, breaking up with spoon, until browned, about 10 minutes. Stir in tomato paste; cook, stirring, for 1 minute. Stir in garlic, celery, onions, carrots, turnip, red pepper, bay leaves, 3/4 tsp of the salt, thyme, pepper and nutmeg. Cook, stirring occasionally, until vegetables are tender, about 15 minutes. Mix together beef broth, water, coconut aminos and apple cider vinegar. Stir in gluten free all purpose or brown rice flour to make a slurry. Add it to the pan, stir and cook for 1 minute. Stir in frozen peas and let mixture simmer for another 3 minutes. Discard bay leaves. Sweet Potato Shepards Pie 010Divide between two 8-inch (2 L) square baking dishes. Meanwhile, in large pot of boiling salted water, cook sweet potatoes until tender, about 12 minutes. Drain and return to pot over medium heat; cook, stirring, until dry, about 1 minute. Stir in goat milk, goat butter and remaining salt; and mash in the pot until smooth. Either spread sweet potatoes evenly with an offset spatula or pipe them over the beef mixture. Bake 1 of the pies in 350°F (180°C) oven until bubbly, about 30 minutes. If desired, put under the broiler for another 5 minutes to brown, making sure the potatoes don’t burn. (Make-ahead: Cover remaining pie with plastic wrap then foil and freeze for up to 1 month. Bake, uncovered and frozen, in 350°F/180°C oven for 50 to 60 minutes.)

Makes 8 servings.

Sweet Potato Shepards Pie_Nutrition Facts