Sweet Potato Shephard's Pie
By
Erlene Martin
@mamalene
1
I found this recipe in the new Family Circle magazine.It sounded so good I wanted to share.
Ingredients
- 2 1/2 lb
- sweet potatoes,peeled & diced into 1/2-inch pieces
- 1/4 c
- 1% milk
- 3 Tbsp
- unsalted butter
- 1 tsp
- salt
- 1/2 tsp
- pepper
- 1 1/2 lb
- lean ground beef
- 2 medium
- carrots,finely diced
- 2
- ribs celery,finely diced
- 1 small
- onion,finely diced
- 2 Tbsp
- all-purpose flour
- 2 Tbsp
- tomato paste
- 2 c
- reduced- sodium beef broth
- 1
- (10oz.)package frozen peas
- 1 Tbsp
- chopped fresh thyme
- 1 Tbsp
- chopped fresh rosemary
How to Make Sweet Potato Shephard's Pie
- 1Preheat oven to 375.Put diced sweet potatoes in a large pot cover with 1 inch of cold water.Bring to
a boil;reduce heat and cover and simmer for 10 minutes or until fork tender,drain and return to pot add milk,2 Tbsp of the butter,1/2 tsp salt and 1/4 pepper.Mash until smooth.
cover and set aside. - 2Meanwhile,add remaining 1 tbsp.butter to a large
saute' pan over medium heat.Stir in beef,breaking apart with a spoon,add carrots,celery and onion.
Cook 15 minutes until vegatables are softened.Stir in flour;cook 1 minute,Stir in tomato paste,beef
broth and peas.Bring to a simmer and cook 3 minutes
until liquid is slightly thickened and peas are thawed.Stir in remaining 1/4 tsp pepper the thyme and rosemary. - 3Transfer meat and vegatable mixture to a 13x9x2-inch baking dish.Spread sweet potatoes over mixture,leaving a 1-inch border around the edge.Swirl top with the back of a spoon,if desired.Bake at 375 for 30-35 minutes or until
shephard's pie is bubbling.
