![Paleo bbq pork shepards pie](https://www.eatthis.com/wp-content/uploads/sites/4/2018/12/paleo-bbq-pork-shepards-pie-recipe.jpg?quality=82&strip=1)
As if shepherd's pie wasn't already delicious enough, this barbecue spin is the perfect twist to the classic dish. This healthy recipe uses a paleo-compliant barbecue sauce, as well as unsweetened plain almond milk, to cut down on extra calories, while still giving the dish a tangy, yet creamy, texture. Plus, the extra kale sneaks in even more nutrients into the meal.
Along with giving this paleo recipe a barbecue flare, it also swaps out regular potatoes—which are usually used in a traditional shepherd's pie—and uses nutritious sweet potatoes instead. (But don't confuse sweet potatoes with yams! They may seem universal, but they are in fact a different type of root vegetable.)
Besides being a great food for a dose of filling fiber, sweet potatoes can also be a great source of vitamin A, potassium, and vitamin B6.
Now, who's ready to dig into this paleo shepherd's pie recipe?
Nutrition: 380 calories, 11 g fat (3.5 g saturated), 700 mg sodium, 8 g sugar, 33 g protein, 10 g fiber
Makes 4 servings
Ingredients
3 medium sweet potatoes (about 12 ounces)
2 Tbsp ghee
1⁄4 cup unsweetened plain almond milk
1⁄2 tsp salt, divided
1⁄2 tsp smoked paprika, plus additional for garnishing
1 pound ground pork
1⁄2 cup thinly sliced celery
1 cup frozen chopped onion and green sweet pepper blend
2 cups chopped fresh kale
3⁄4 cup paleo-compliant barbecue sauce (such as Tessamae's)
1⁄2 tsp ground cumin
Chopped fresh parsley
How to Make It
- Preheat the oven to 425°F. Pierce the sweet potatoes with a fork in 5 to 6 places. Place on a microwavable plate and cook on high 5 to 8 minutes or until tender, rotating halfway through cook time; set aside to cool slightly. When cool enough to handle, peel and place in a mixing bowl. Mash with ghee, almond milk, 1⁄4 teaspoon salt, and smoked paprika until creamy.
- Meanwhile, cook pork, celery, and onion and sweet pepper blend in a skillet over medium heat until meat is browned and vegetables are tender. Drain fat. Add kale, barbecue sauce, cumin, and remaining 1⁄4 teaspoon salt to skillet. Cook 1 to 2 minutes or until heated through. Transfer mixture to a 1 1⁄2-quart casserole or baking dish.
- Spread sweet potato mixture over the pork mixture. Bake, uncovered, 10 minutes or until heated through and sweet potatoes are slightly browned.
- Sprinkle with additional smoked paprika and chopped parsley.
Eat This! Tip
How do you pick out a truly sweet tater? Look for firm skin that is even in tone and smooth to the touch. Typically, those with richer color are also richer in the awesome antioxidant beta-carotene.