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.
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
- You need of Potato Topping.
- It's 1 of Peeled Russet Potato.
- Prepare 1 of Peeled Sweet Potato.
- You need 2 tbsp of Salted Butter.
- It's 2 tbsp of Sour Cream.
- Prepare 1/4 tsp of Salt.
- It's 1 dash of Ground Black Pepper.
- Prepare 2 pinch of Dried Tarragon.
- Prepare 1/4 tsp of Smoked Paprika.
- It's of Filling.
- It's 4 large of Celery Stocks.
- You need 3 large of Basil Leaves.
- Prepare 5 large of Pineapple Sage Leaves.
- Prepare 10 oz of 80/20 Ground Beef.
- You need 1 tbsp of Salted Butter.
- Prepare 1/2 tsp of Salt.
- You need 2 dash of Ground Black Pepper.
- 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
- Preheat oven to 350°F..
- 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..
- Meanwhile, for the filling, slice celery stalks lengthwise in half, then chop into 1/2-inch pieces..
- 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..
- 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..
- 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..
- 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..
- 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..
- 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.