Fall is here, and that means comfort foods will be calling our names silently from around the kitchen corner, begging you to make them.
But rather than derailing your hard-earned progress, let’s stay on track with your health goals while still enjoying indulgent, grounding, comfort foods that satisfy more than those pesky old favorites.
For your next fall-inspired dinner, try this spin on an old classic: BEEF + BACON SHEPHERD’S PIE.
Yes, that’s right. That baby is nutritionist (and hus-band) approved! #areyoudroolingyet?
BEEF + BACON SHEPHERD’S PIE:
- 1 package of good quality bacon, oven-baked + chopped (reserve the bacon grease…yes, you heard me right!)
- 2 lbs of ground beef (bison, venison, elk will also be great here, too)
- 1 medium yellow onion, chopped
- 2-3 cups of your favorite veggies, ex: different varieties of chopped bell pepper, carrots, + green peas (I always change it up based on what is in our CSA box…you really can’t go wrong here!)
- 1 medium sized sweet potato (here I used a japanese sweet potato! they are mildly sweet + a little more nutty in flavor. SO yummy!)
- 2 tbs of chipotle powder
- 2 tbs of paprika
- 1 tbs of garlic powder
- 1/2 tbs of onion powder
- 1 teaspoon good sea salt
- pepper to taste
INSTRUCTIONS:
Bake your bacon according to package instructions, and reserve bacon grease. In a large pan, heat 2-3 tbs of bacon grease and begin to brown onions.
While onions are browning, rinse, scrub + roughly chop sweet potato and add to a pot of boiling water. Boil potatoes until fork tender.
Once onions become translucent, add beef, chopped bacon (save some for garnish + potato topping) and seasonings until browned. Next, add in chopped veggies and cover to soften.
While veggies are cooking, drain potatoes and add them to a blender or food processor with 1-2 tbs of bacon grease, and some chopped bacon. Blend until potatoes are smooth and bacon is evenly distributed throughout the mixture.
Add your beef + veggie mixture to a glass pie dish or casserole dish, making sure it is evenly distributed. Spread blended potato + bacon mixture evenly over the top of the beef with a spatula. Garnish with extra bacon. Bake in oven 15-20 minutes until potatoes turn slightly golden brown.
Serve + enjoy DIG IN!
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TIME SAVING TIP:
Bake your bacon on the weekend for brunch, and then save it in an airtight container in the fridge + the grease in a glass jar in your freezer for when you are ready to make this recipe later in the week!
Which fall comfort foods would you like to see recreated to a healthier version?
Share in the comments below!
