If you live in Canada then you know how freezing it has been over the last month. Yesterday the temperature reached -39 degrees celcius in Ottawa with the windchill. If you live in Canada, then you also know there are tricks to surviving winter. My main survival technique is food, and lots of it.
My four favourite winter comfort foods are Chili, Soup, Stew, and Shepherd’s Pie. It’s been too cold for me to venture to the grocery store so I had to come up with something based on what I had in the fridge and freezer, and it’s turned out to be delicious.
Jasmine’s Sweet Potato Mash Up Shepherd’s Pie
1 lb extra lean ground beef
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
2 large turnips, peeled and chopped
1/2 sweet onion chopped
2 cloves garlic
1 tbsp bacon fat
1 tbsp ghee (or butter or coconut oil)
1 cup frozen peas and carrots
1/2 cup beef stock
1 tbsp tapioca flour
salt, pepper, any spices and nutritional yeast for seasoning
In a large pot, cover sweet potatoes, carrots and turnips (cut carrots and turnip into smaller chunks as they take longer to soften) in water, sprinkle with sea salt and bring to a boil. Turn the temp down to medium and cover until you can easily stab a fork through the pieces (approx 30 minutes).
Preheat oven to 350 degrees C.
Meanwhile, in a large skillet, brown the ground beef on medium with the bacon fat. Once you only see a little bit of pink, drain the fat. Return skillet to stove top and add onions and garlic. Sautee for a couple of minutes, sprinkling with salt, pepper and oregano. Once onions are soft add 1/4 cup beef stock, with the other 1/4 cup in a small bowl add the tapioca flour and whisk until well mixed. Add this to the skillet, it will help thicken the juices. Once everything is well mixed add the frozen peas and carrots, stir for 5 minutes until the veggies are no longer frozen.
When the sweet potato mixture is done, drain the water and return to the pot. Mash with potato masher and add sea salt and pepper, along with 1 tbsp Ghee.
In a large oven safe glass or ceramic casserole dish, place the meat on the bottom and spread the sweet potato mixture on top, patting it down with a fork to cover all edges. Sprinkle with nutritional yeast, sea salt and pepper. Bake on middle rack at 350 for 30 minutes then broil for 5 minutes. Remove from oven and let stand for 15 minutes before serving (it’s hot hot hot!).
Enjoy it with some home made paleo ketchup!