This is a similar recipe to my Meatloaf Cupcakes, but with more vegetables…
My kids absolutely love sweet potatoes and will eat them any way I fix them, so this is a good way to add in the extra veggies. This recipe also freezes well and re-heats well so it can be prepared ahead for busy nights.
- 2 (or more) pounds of ground beef, turkey or other meat
- 4-6 medium sized sweet potatoes
- 1 bag of frozen mixed veggies (no corn! It’s not a veggie!)
- 1-2 onions
- large handful of Kale (a small bunch)
- 1 egg
- Seasonings to taste (I used natural beef bouillon, basil, garlic, salt, pepper, oregano and a little cayenne for meat and sea salt for sweet potatoes)
- 3-4 Tablespoons of butter
- cream cheese to top (optional)
- Brown meat in large skillet and season to taste when cooked. Set aside.
- Saute diced onion and kale torn into small pieces in skillet until somewhat soft. Set aside with meat.
- Pour mixed veggies in the skillet to heat on low heat and in the meantime…
- For sweet potatoes: either bake ahead for about an hour or until soft, or boil about 10 minutes in large pot of water until soft. I usually cook during a previous meal when I’m already baking sweet potatoes and then just re-heat the night I make this.
- Mash sweet potatoes with butter and sea salt (or Himalayan salt) until smooth. (An immersion blender makes this go quickly!)
- Mixed veggies should be cooked by now.
- Mix the meat, onions mixed veggies, raw egg and any additional seasonings and put in bottom of 9×13 baking dish.
- Spread mashed sweet potato mixture over it until smooth.
- Bake at 350 for approximately 30 minutes.
- When done, top with a small dollop of cream cheese (optional)
Possible variation: bake in pint sized mason jars for easy packable lunches!
Ever make Shepard’s Pie? Ever tried this variation? Let me know below!