sweet potato shephard's pie

★★★★★ 2 Reviews
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By Erlene Martin
from Hermiston, OR

I found this recipe in the new Family Circle magazine.It sounded so good I wanted to share.

★★★★★ 2 Reviews
serves 6
prep time 35 Min
cook time 35 Min

Ingredients For sweet potato shephard's pie

  • 2 1/2 lb
    sweet potatoes,peeled & diced into 1/2-inch pieces
  • 1/4 c
    1% milk
  • 3 Tbsp
    unsalted butter
  • 1 tsp
  • 1/2 tsp
  • 1 1/2 lb
    lean ground beef
  • 2 md
    carrots,finely diced
  • 2
    ribs celery,finely diced
  • 1 sm
    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

  • 1
    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.
  • 2
    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.
  • 3
    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.

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