Sweet Potato Shepherd’s Pie

Sweet Potato Shepherd’s Pie

Large one-pot meals are a great choice for university students running on limited time. With plenty of leftovers that heat up quickly, you will have quick and easy lunches and dinners for the coming days. The ability to freeze the leftovers is another advantage to this dish to preserve the food from spoiling.

Serves: 4-6

Ingredients

Quantity

Sweet Potatoes / Jewel Yams

1lb.

Ground Lamb

1lb.

Onion

1 medium, chopped

Celery

3 stalks, chopped

Carrots

3 medium, chopped

Spinach or Kale

2 cups, chopped

Garlic Cloves

3, minced

Herbs de Provence

1 tbsp.

Tomato Paste

2 tbsps.

White Wine or Broth

½ cup

Tapioca Starch (Optional)

1 cup

Broth or Stock

1 cup

To add to sweet potatoes

Butter

2 tbsps.

Garlic Cloves

2, minced

Egg Yolks (Optional)

2

Rosemary, Thyme, or Basil

1 tbsp., chopped

Sea Salt

1 tsp.

Ground Pepper

½ tsp.

Directions

1.     Peel and cube the sweet potatoes. Add them to a large pot of cold water with a pinch of salt water.   Bring the water to a boil and simmer until the potatoes are fully softened (pierce with a fork to check after about 15 minutes). Once softened, drain the potatoes out in a colander and set them aside to cool to room temperature.

2.     Preheat the oven to 400F.

3.     While the potatoes are boiling, add the ground lamb to a large greased sauté pan over medium high heat. Add a pinch of sea salt and ground pepper, crumble the meat up, and cook until browned, about 10 minutes. Remove the browned lamb from the pan and set it aside. Add the chopped onion, celery, and carrots to the hot pan and sauté until softened, about 5 minutes. Add the spinach and sauté until wilted, about 3 more minutes. Add the garlic, herbs de provence, and tomato paste and stir them in for about a minute. Add in the white wine and scrape the bottom down for any browned bits.

4.     Dissolve the tapioca starch (if using) into the broth and pour it into the pan. Add the browned meat back in and stir well. Continue to cook over medium heat until the sauce starts to bubble and thicken, about 3 minutes. Pour the meat mixture out into a baking pan (approximately 9×13 or 8×10).

5.     Add the cooked sweet potatoes to a large food processor.   Add in the butter, minced garlic, egg yolks, chopped rosemary, sea salt, and ground pepper. Process until smooth and fluffy, about 2 minutes, scraping down the sides as needed. Pour the potatoes out over the meat mixture and smooth it out. Sprinkle with additional herbs de provence, as desired.

6.     Bake for 40-45 minutes, or until the top is golden and the edges are bubbly.

Reference

Posted June 15, 2015 on

http://barerootgirl.com/nourish/2015/6/14/sweet-potato-shepherds-pie

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