Sweet Potatoe Shephard's Pie


With Thanksgiving just around the corner, we're whipping up some tasty delights in the kitchen and have an incredible recipe this week to share! 

Our recipe for sweet potato shepherd's pie is warm and tasty, and especially delicious when served right out of the oven.

After all, who can resist a dish that promises comfort on bitter cold days?

With savory ground meat filling tucked underneath a blanket of sweet mashed potatoes, this dish is sure to please!

Blended together with a hit of mustard, Parmesan cheese and a couple of other secret little ingredients, each bite will be memorable.

Grown-ups, if there are no kiddies at the table, feel free to tip in half a serving of red wine in to the pie filling, after all, a little luxury goes a long way. 

4 medium-sized sweet potatoes, baked at 400 degrees until soft
2 tablespoons olive oil

2 pounds lean minced beef

Sea salt and black pepper

3 medium onions, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

Few thyme sprigs

2 tablespoons tomato purée

5 tablespoons Worcestershire sauce

1 1/4 cup chicken stock
1 3/4 ounces butter

2 tablespoons finely grated Parmesan or cheddar, plus extra for grating

Heat oven to 400 degrees.
Heat oil in large frying pan. Season ground beef with salt and pepper and fry, until nicely browned. Set meat aside.
In the same pan, saute the onion, garlic and thyme, for 8-10 minutes until soft and golden. Add the browned beef, tomatoes and tomato purée. Add 1 tbsp. flour. Stir constantly for 4-5 minutes.
Add chicken stock. Bring to boil and reduce to simmer for 15 minutes to braise. The mixture should be thick and glossy. Continue to simmer for another 5-10 minutes if it doesn't seem quite thick enough. Remove from the heat. Sauce should coat the back of a spoon.
Pass the sweet potatoes through a potato ricer back into a large mixing bowl pan or mash smoothly. Mix through the butter and cheese. Taste and adjust the seasoning.
Spoon the beef into the bottom of a pie dish. Spoon the mashed potato on top and rough up the surface with a fork. Grate over some extra cheese and bake in the oven for about 20 minutes until bubbling and golden brown.


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