This is another recipe I make weekly, I personally get really excited about it but my husband can’t get over his hatred for brussel sprouts… (which is sad for him because they are the BEST!) but even though its not his fave he still eats it up! I was just realizing I’m not sure if I’ve ever even had an authentic shepherds pie so I can’t say how similar this recipe is to the original. Maybe I should change the name, ha! It is full of good nutrition and so yummy!! Hope to have some of you try it :)! Grain free and dairy free!

Recipe:

• 8 brussel sprouts chopped
• bunch of asparagus chopped into 1/2 inch pieces
• 2 parsnips peeled and chopped
• 1 sweet potato chopped
• olive oil
• sea salt
• ground beef, browned
• 1 can full fat coconut milk
• 1 can organic sweet potato puree (or butternut squash)

Take all of your chopped vegetables and toss them in olive oil and sea salt than roast for 25 minutes at 425. Once you can pierce vegetables easily with a fork place them at the bottom of a casserole dish. Top with browned ground beef. In a medium mixing bowl empty can of sweet potato puree. Give the can of coconut milk a very hard shaking to combine the liquid with fat, you should feel it moving in the can once it starts combining. Mix the sweet potato puree with the coconut milk until thoroughly combined than spoon over the ground beef fully covering. Bake for 20 minutes at 400. Serve with sea salt and a smile!

#dairyfree #grainfree