Sweet Potato Shepards Pie
Did you know that shepherd's pie is also known as “Cottage Pie”? This is because the poorer people of Britain in the 18th century often resided in cottages and had potatoes readily available as an inexpensive everyday food!
As soon as the cold winds of winter hit Calgary, I start making batches of it because it is both warming and filling. It truly is a comfort food! You’ll love this variation because it uses sweet potato instead of white potatoes. Sweet potatoes are rich in antioxidants, beta carotene, and are also high in fiber. Scared to get crazy in the kitchen? Don’t worry! White potatoes are still a good option here due to their potassium, vitamin B1, and folic acid content, so feel free to keep it standard until you get your culinary confidence up. Don’t forget to add this dish to your Sunday food prep list, because leftovers make a perfect workday lunch (this makes a great freezer meal too!).
Prep time: 30 min Total Time: 60 min Servings: 8
Ingredients:
2 lbs of ground beef, turkey, or bison
3 medium carrots
1 stalk of celery
1 medium onion
1 tsp of garlic
1 cup of beef or vegetable broth
1 red pepper
4-5 medium sweet potatoes
Salt and pepper to taste
1 tbsp taco seasoning
¼ cup of milk of your choice
2 tbsp of chopped parsley
1 tbsp avocado oil/butter/olive oil or vegan butter
Instructions:
Step 1: Bring a large pot of water to a rolling boil. Add your peeled sweet potatoes (Tip: slice your potatoes into 2-inch slices before adding them to the water as the smaller pieces will cook faster).
Step 2: Brown your ground meat in a frying pan while adding salt, pepper, and your taco seasoning.
Step 3: Heat your butter or oil in another frying pan, and add the onions and garlic. Sauté until onions are translucent, then add the celery, carrots, and red pepper. Continue to cook until veggies begin to soften.
Step 4: Preheat your oven to 375 degrees.
Step 5: Add the broth to the veggie mix and bring to a boil. Once the broth reaches a boil, reduce to a low to medium heat and add your beef mixture. Add the parsley and then let your veggie and beef mixture simmer for 5-10 min while you drain the potatoes and mash them up.
Step 6: Add ¼ cup of milk to the drained potatoes along with salt and pepper to taste. Feel free to toss in a little bit of butter or vegan butter to make the potatoes creamier.
Step 7: Assemble your pie! In a deep casserole dish add the veggie/beef mixture to the bottom of the dish and then top with your mashed potatoes. Bake at 375 degrees for 20-30 min until the potatoes have a nice brown at the sides.
