Recipe: Delicious Sweet Potato Shepherd's Pie

Sweet Potato Shepherd's Pie. Scrub and pierce sweet potato; place on a microwave-safe plate. Meanwhile, in a large skillet, cook beef and onion until meat is no longer pink; drain. Add the corn, tomato sauce and spices.

Sweet Potato Shepherd's Pie This is a great dish to cook on those colder nights when you want a warm and hearty meal. In large saucepan, place potatoes and enough water to cover. Shepherd's Pie with Sweet Potato Topping is a family-pleasing, make-ahead and meal prep friendly, and incredibly tasty weeknight dinner. You can cook Sweet Potato Shepherd's Pie using 18 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Sweet Potato Shepherd's Pie

  1. You need of Potato Topping.
  2. It's 1 of Peeled Russet Potato.
  3. Prepare 1 of Peeled Sweet Potato.
  4. You need 2 tbsp of Salted Butter.
  5. It's 2 tbsp of Sour Cream.
  6. Prepare 1/4 tsp of Salt.
  7. It's 1 dash of Ground Black Pepper.
  8. Prepare 2 pinch of Dried Tarragon.
  9. Prepare 1/4 tsp of Smoked Paprika.
  10. It's of Filling.
  11. It's 4 large of Celery Stocks.
  12. You need 3 large of Basil Leaves.
  13. Prepare 5 large of Pineapple Sage Leaves.
  14. Prepare 10 oz of 80/20 Ground Beef.
  15. You need 1 tbsp of Salted Butter.
  16. Prepare 1/2 tsp of Salt.
  17. You need 2 dash of Ground Black Pepper.
  18. It's 1/2 tsp of Crushed Red Pepper.

It's complete with ground beef (or lamb), sneaky veggies, dried herbs, a touch of chili powder, and topped with a smooth layer of creamy, mashed sweet potatoes. Classic Shepherds Pie is traditionally made with lamb. A great other option would be to use lean ground meat. But for our super healthy and leaner option, this healthy shepherd's pie recipe is made with lean ground turkey, peas, a variety of spices and then topped with a layer of fluffy mashed sweet potatoes.

Sweet Potato Shepherd's Pie instructions

  1. Preheat oven to 350°F..
  2. Slice russet and sweet potatoes into 1-inch chunks. Add to a saucepan and fill with water until covered. Simmer over medium-high heat for roughly 20 minutes, or until potatoes are soft enough for mashing..
  3. Meanwhile, for the filling, slice celery stalks lengthwise in half, then chop into 1/2-inch pieces..
  4. Chiffonade pineapple sage and basil leaves into thin ribbons. NOTE: If you can't find pineapple sage, use regular sage leaves and add some orange zest. It should be close..
  5. Add a tablespoon of butter to a medium skillet and melt over medium-low heat. Add celery, pineapple sage, basil, 1/4 teaspoon of salt, and a dash of black pepper. Saute on medium-low for 10 minutes, or until celery had just lost its crispness..
  6. Set aside cooked celery in a medium-sized bowl. To the same skillet celery was cooked in, add ground beef, 1/4 teaspoon of salt, a dash of black pepper, and the crushed red pepper. Increase heat to medium and cook 7 minutes or until cooked through..
  7. While the beef is cooking, strain the cooked potatoes and return to saucepan. With a mixer or by hand, mash the potatoes with the butter, sour cream, salt, pepper, tarragon, and smoked paprika..
  8. Transfer cooked beef to bowl with celery and mix together. Pour the mixture into the bottom of a small baking dish. Then, spread the mashed potatoes on top to cover completely..
  9. Bake at 350 for 20 minutes..

This meal is specially made during St. Patricks but can be enjoyed all year long! In a pot of cold, salted water, bring the sweet potatoes to a boil over medium-high heat. Mash with the butter; season with salt and pepper. In a medium oven-proof skillet, toast.

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