I know that hearing that a recipe that is gluten-free and dairy-free sounds like it just couldn’t taste good-But, it truly is delicious! Ron and I even fought over the leftovers.
Shepards Pie Recipe
1 lb. Ground Italian Sausage, cooked and drained
2 T. Olive oil
5 Carrots, sliced
5 Medium Sweet Potatoes
1 t. Minced Garlic
1/4 c. Minced Onion
1T. Coconut Oil
1-16 oz can Coconut Milk
1T. Arrowroot powder
Salt and Pepper
Preheat oven to 425 degrees.
-Put carrots on cookie sheet, drizzle with olive oil. Season with salt and pepper. Roast carrots until they are just beginning to get tender.
-Dice sweet potatoes. Put in medium sized pan with water; boil until sweet potatoes are tender. Drain. Put cooked sweet potatoes back in the same pot. Add 1/4 c. of the coconut milk , 1 T. of coconut oil and salt and pepper. Mash until smooth.
-In a medium pan, add 1 T. Olive oil, garlic and onion. Cook until onions are tender and start to brown. Add arrowroot powder mixing well with garlic and onions. Add remaining coconut milk slowly, stirring well to avoid any clumping. Add seasoning. Cook until sauce thickens.
-In a 9″x 13″ baking dish, layer cooked and drained sausage, carrots, sauce, sweet potatoes, chives.
-Bake for 45 minutes.