Fun story time! I was about 5 or so, and my Grandma was slated to come and visit the US for the first time from Singapore. She didn't speak much English, and worried that her American grandkids weren't going to eat her Asian fare, she thought it would be a good idea to learn how to cook western food. She learned one dish; Shepherds pie. And she made it everyday for the three months she was here. So to me, this isn't just a comfort food, but a nod back to my good ol Granny!
Regular russet potatoes are high in starch, making them not so good for you when you are trying to stick to a low carb diet. My good friend Giselle introduced me to a great alternative to one of my favorite foods. At first, I thought, "how dare anyone try and mess with the original!" But I was pleasantly surprised at how delicious and rich this version tasted. I hope you try it and enjoy it as well!
Step 1: Ingredients
1 1/2 lbs sweet potatoes, peeled and cut into 2" cubes
2 garlic cloves, halved
1/4 c chicken broth, low-sodium (or milk if you prefer)
1 T butter (optional, you could use olive oil, or whatever fat you'd like)
1/2 teaspoon salt
1 1/4 lb ground turkey
1 small yellow onion, chopped
Bag of mixed veggies (If you got frozen veggies, go for those. There is no wrong way to do this, so use what you got! I just happen to have this bag of broccoli, carrots and cauliflower, so I chose to use that)
1/4 c chicken broth
8 oz can tomato sauce, no salt added
2 T Worcestershire sauce (technically not paleo, so leave it out if you wish)
1 t dried sage
salt & black pepper to taste