Need something to do with your pulled beef? Try baking it into a pie! Shepherd’s pie is a savory main course featuring beef under a layer of vegetables and potatoes – the traditional recipe uses white potatoes, but there’s no reason why you couldn’t use sweet potatoes instead. The potatoes get nicely crispy on top and make a tasty “blanket” for the beef and vegetables underneath.
If you haven’t tried making pulled beef yet, you can use this recipe for the beef, and then come back to the pies with your leftovers. It’s a nice way to make leftovers feel a little less leftover-y. It’s also perfect for any and all occasions that require comfort food.
For an extra vegetable side, you could serve this with some roasted carrots and broccoli (or really any roasted vegetables), or steamed vegetables drizzled with a little bit of melted butter and some fresh herbs.
Pulled Beef Shepherd’s Pie Recipe
Protein: 62g / %
Carbs: 31g / %
Fat: 45g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 cups pulled beef or pulled pork
- 1 red onion, diced
- 2 carrots, diced
- 1 celery stalk, diced
- 4 sweet potatoes, peeled and roughly chopped
- Sea salt and freshly ground black pepper
- Bring a large saucepan filled with water to a boil. Add the sweet potatoes and cook until tender, about 20 to 25 minutes.
- Mash the sweet potatoes with a potato masher and season to taste.
- Preheat oven to 400 F.
- In a bowl combine the onion, celery, and carrots.
- Fill oven-safe ramekins with a layer of pulled beef and top with the carrot mixture.
- Top each ramekin with mashed sweet potatoes and place all the ramekins on a cooking sheet.
- Place the cooking sheet with the ramekins in the preheated oven, and cook for 30 to 35 minutes.