Bone Broth Shepherd's Pie

It's winter time in YYC, and what's more comforting than a big bowl of meat, veggies and mashed sweets, smothered in gravy, eaten in front of a toasty fire?! Um, nothing... the answer is nothing!

This Bone Broth Shepherd's Pie is not your regular pie, it's wholesome, nourishing, and gut friendly, for a meal that the whole family will enjoy!

Ingredients:

• 4 large sweet potatoes (or you can use Russet,  White or Yukon Gold potatoes) peeled and cut into large cubes
• 2-3 tablespoons grass-fed butter
• 1 Tbsp olive oil
• 1 pound of either: organic chicken, turkey, beef, bison or lamb, or a combination
• 1 onion, finely chopped 
• sea salt and pepper to taste
• 3 carrots, diced
• 1 cup of High-Vibe Bone Broth: either chicken, turkey, beef or bison
• 1 Tbsp of organic corn starch, or arrowroot powder
• 1 tsp worchestershire sauce
• 1 cup of frozen peas
• 1 cup of frozen organic corn 

Directions:

1. Bring a large pot of sea salted water to a boil. Add sweet potatoes and cook until tender, about 10-15 minutes.
2. Drain, mash with butter, and season with salt and pepper to taste. Set aside.
3. Preheat oven to 375 degrees F.
4. Heat olive oil in a large frying pan over medium heat. Add pound of ground meat and onion, and cook until well browned.
5. Add diced carrot, and cook a few more minutes.
6. Mix well, the cornstarch with cooled bone broth and add to meat mixure, along with worchestershire sauce. Give a good stir.
7. Add cup of each frozen peas and corn.
8. Bring mixture to a boil, reduce heat and simmer for 5 minutes until gravy is nicely thickened.
9. Add sea salt and pepper to taste.
10. Spread the ground meat in an even layer on the bottom of a 2 quart casserole dish. Top with the mashed sweet potato mixture and bake in the preheated oven for 20 minutes, or until golden brown!