Bone Broth Sweet Potato 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!


  • 4 large sweet 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 


-Bring a large pot of sea salted water to a boil. Add sweet potatoes and cook until tender, about 10-15 minutes.

-Drain, mash with butter, and season with salt and pepper to taste. Set aside.

-Preheat oven to 375 degrees F.

-Heat olive oil in a large frying pan over medium heat. Add pound of ground meat and onion, and cook until well browned.

-Add diced carrot, and cook a few more minutes.

-Mix well, the cornstarch with cooled bone broth and add to meat mixure, along with worchestershire sauce. Give a good stir.

-Add cup of each frozen peas and corn.

-Bring mixture to a boil, reduce heat and simmer for 5 minutes until gravy is nicely thickened.

-Add sea salt and pepper to taste.

-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!