Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, sweet potato shepherd's pie. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
How to Make Vegan Sweet Potato Shepherd's Pie. Swap mashed potato for vibrant sweet potato and bulk out your lean lamb or beef mince with red lentils for a slimmer take on this comforting classic. This sweet potato shepherd's pie was inspired from my classic Lightened Up Shepherd's Pie.
Sweet Potato Shepherd's Pie is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Sweet Potato Shepherd's Pie is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook sweet potato shepherd's pie using 18 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Sweet Potato Shepherd's Pie:
- Take Potato Topping
- Take 1 Peeled Russet Potato
- Take 1 Peeled Sweet Potato
- Get 2 tbsp Salted Butter
- Make ready 2 tbsp Sour Cream
- Make ready 1/4 tsp Salt
- Prepare 1 dash Ground Black Pepper
- Get 2 pinch Dried Tarragon
- Take 1/4 tsp Smoked Paprika
- Make ready Filling
- Take 4 large Celery Stocks
- Make ready 3 large Basil Leaves
- Prepare 5 large Pineapple Sage Leaves
- Prepare 10 oz 80/20 Ground Beef
- Take 1 tbsp Salted Butter
- Prepare 1/2 tsp Salt
- Take 2 dash Ground Black Pepper
- Get 1/2 tsp Crushed Red Pepper
Here is a tasty twist on a classic casserole dish. This is a great dish to cook on those colder nights when you want a warm and hearty meal. This Sweet Potato Shepherd's Pie has been a total staple for me. It's simple and made with healthy but satisfying ingredients.
Instructions to make Sweet Potato Shepherd's Pie:
- Preheat oven to 350°F.
- Slice russet and sweet potatoes into 1-inch chunks. Add to a saucepan and fill with water until covered. Simmer over medium-high heat for roughly 20 minutes, or until potatoes are soft enough for mashing.
- Meanwhile, for the filling, slice celery stalks lengthwise in half, then chop into 1/2-inch pieces.
- Chiffonade pineapple sage and basil leaves into thin ribbons. NOTE: If you can't find pineapple sage, use regular sage leaves and add some orange zest. It should be close.
- Add a tablespoon of butter to a medium skillet and melt over medium-low heat. Add celery, pineapple sage, basil, 1/4 teaspoon of salt, and a dash of black pepper. Saute on medium-low for 10 minutes, or until celery had just lost its crispness.
- Set aside cooked celery in a medium-sized bowl. To the same skillet celery was cooked in, add ground beef, 1/4 teaspoon of salt, a dash of black pepper, and the crushed red pepper. Increase heat to medium and cook 7 minutes or until cooked through.
- While the beef is cooking, strain the cooked potatoes and return to saucepan. With a mixer or by hand, mash the potatoes with the butter, sour cream, salt, pepper, tarragon, and smoked paprika.
- Transfer cooked beef to bowl with celery and mix together. Pour the mixture into the bottom of a small baking dish. Then, spread the mashed potatoes on top to cover completely.
- Bake at 350 for 20 minutes.
When I was growing up, my mom or stepdad used to make shepherd's pie all the time. Beef, corn, and mashed potatoes topped off with cheese. I love it so very much. Like everyone else in the world, I'm eating a bit lighter and fresher this month. Made with grassfed ground beef and veggies, it's a hearty, affordable and healthy dinner staple.
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