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Sweet Potato Shepherd’s Pie
Ingredients:
· 2 lb extra lean ground beef
· 3 cloves garlic, minced
· 1/4 cup tomato paste
· 3 ribs celery, finely chopped
· 2 onions, finely chopped
· 2 carrots, peeled and diced
· 1 turnip (about 8 oz) peeled and diced
· 1 sweet green pepper, seeded & diced
· 2 bay leaves
· 1 & 1/4 tsp salt
· 1 tsp dried thyme
· 1/2 tsp pepper
· 1/4 tsp ground nutmeg
· 2 tbsp all purpose flour
· 1/2 cup sodium-reduced beef broth
· 1/4 cup water
· 1 & 1/2 tsp Worcestershire sauce
· 4 lb sweet potatoes (about 3) peeled & coarsely chopped
· 1/3 cup milk
· 2 tbsp butter
Directions:
In Dutch oven, cook beef & garlic over medium heat, breaking up with spoon, until browned (about 10 mins). Stir in tomato paste; cook, stirring for 1 minute. Stir in celery, onions, carrots, turnip, green pepper, bay leaves, 3/4 tsp of the salt, thyme, pepper & nutmeg. Cook, stirring until vegetables are tender (about 15 mins).
Stir in flour, cook, stirring, 1 min. Stir in broth, water, & Worcestershire sauce; simmer 3 mins. Discard bay leaves. Divide between two 8-inch square baking dishes. Meanwhile, in a large pot of salted boiling water, cook sweet potatoes until tender, about 12 mins. Drain & return to pot over medium heat. Cook, stirring, until dry, about 1 min. Stir in milk, butter, and remaining salt; mash until smooth. Spread evenly over beef mixture. Bake 1 of the pies at 350F until bubbly, about 35 mins.
Make Ahead:
Cover remaining pie with plastic wrap then foil and freeze for up to 1 month. Bake, uncovered and frozen, in 350F oven for 50-60 mins
Notes from the Chef: Don’t let ingredient list intimidate you!
This recipe yields two square pies– one for dinner and one to freeze for a busy day ahead. (Or yields one 9x13)
Enjoyed in October at Café BREAK
Submitted by Café BREAK Cook Liza Rasmussen
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