Sweet Potato Crusted Shepherd's Pie
Yield: 8 portions
Ingredients:
2 pounds sweet potatoes, diced into 1” cubes
2 tablespoons butter
1/2 cup milk of choice
Sea salt
2 tablespoons olive oil
1 large onion, diced small
2-3 carrots, diced small (about 1 1/2 cups)
1-2 stalks celery, diced small (about 1 cup)
8 ounces baby Bella or crimini mushrooms, chopped
2 cloves garlic, minced
2 teaspoons minced fresh rosemary (or 1/2 teaspoon dried rosemary)
2 teaspoons minced fresh thyme (or 1/2 teaspoon dried thyme)
2 pounds ground chicken or turkey
1 1/2 tablespoons flour of choice
1 cup chicken or vegetable stock
Procedure:
Preheat the oven to 400 degrees.
To make the topping:
Add sweet potatoes to a large pot and cover with water about 2 inches above the vegetables. Bring to a boil over high heat, then reduce heat to simmer, uncovered. Start to check the potatoes after 5 minutes. Once the potatoes are fork tender, drain over a large colander, or remove with a slotted spoon and drain water. Place potatoes back into pot and add a generous pinch of salt, butter, and milk. Mash the mixture with a potato masher until creamy. Taste for seasoning and add more salt as needed.
To make the filling:
Heat a large skillet over medium-high heat and add the olive oil. Add the onions with a pinch of salt and sauté until softened and translucent, about 5-7 minutes. Add the carrots and sauté another 5 minutes. Add in the mushrooms and sauté until softened, then add the garlic, rosemary, and thyme and sauté for another minute. Add the meat with another pinch of salt and cook until meat is cooked through, stirring occasionally.
Add the flour into the meat mixture and stir until combined. Add the broth and stir. Raise the heat slightly so that the broth is bubbling and thickens. Continue to cook until broth reduces down and mixture is thickened. Taste for seasoning.
To assemble the Shepherd’s Pie:
Spread the meat out into a 9x13 oven safe dish. Spread the sweet potato mixture over the top of the meat until even and smooth.
Place the dish on the middle rack in the oven. Bake for 20-25 minutes, then broil the top just for a couple of minutes until browned.