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
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2 1/2 lbsweet potatoes,peeled & diced into 1/2-inch pieces
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1/4 c1% milk
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3 Tbspunsalted butter
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1 tspsalt
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1/2 tsppepper
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1 1/2 lblean ground beef
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2 mediumcarrots,finely diced
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2ribs celery,finely diced
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1 smallonion,finely diced
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2 Tbspall-purpose flour
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2 Tbsptomato paste
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2 creduced- sodium beef broth
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1(10oz.)package frozen peas
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1 Tbspchopped fresh thyme
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1 Tbspchopped fresh rosemary
How to Make Sweet Potato Shephard's Pie
- Preheat 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. - Meanwhile,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. - Transfer 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.
