Sweet Potato Shepherd’s Pie

Sweet Potato Shepherd’s Pie // I didn’t grow up eating Shepherd’s pie, not sure why… It just wasn’t in my Mom’s repertoire which kind of surprises me. Now that I am master of my own kitchen, I pull out this humble show stopper every once in a while and I LOVE it!  I  went a little crazy this time and created a sinfully fabulous Sweet Potato Shepherd’s Pie rather than the traditional potato Shepherd’s Pie or Cottage Pie as it is known in other circles…

Traditionally Shepherd’s Pie is made when you have some leftover meat and you toss it together with some veggies and add a topping of mashed potatoes.  I’ve had good and bad renditions of this casserole type dish and so far this one is hand’s down my favorite! It took a little time to think about all of the different layers and I played around until I came up with the perfect combination, but now I think I have a fabulous recipe that is perfect for these chilly fall and winter evenings. Just remember to season every layer in order for it to turn out aaaamazing!

Sweet Potato Shepherd’s Pie

Sweet Potato Topping:

2 lbs. sweet potatoes, peeled and cut into large cubes

1 stick butter

8 oz. pumpkin cream cheese (if pumpkin isn’t available just use regular cream cheese and add 1 T sugar, 1/2 t. cinnamon. 1/8 t. nutmeg)

Salt & Pepper to taste

Meat Filling:

2 T olive oil

1 1/2 –2 medium onions, diced

1 c red wine

2 lbs. ground beef

2 T flour

1 c beef broth

2 T tomato paste

1 T Worcestershire Sauce

4 c frozen peas and carrots

1-2 parsnips, peeled and diced

Salt & Pepper to taste

Directions

Sweet Potatoes

In large pot, place the cubed sweet potatoes and cover with water.  Let pot come to a boil and simmer for 20 minutes or until potatoes are fork tender. Place potatoes into a mixing bowl with the butter, cream cheese, salt & pepper. Mash & whip the potatoes until light and fluffy. Taste to make sure they are seasoned well.  Add more seasoning if needed.

Meet Filling

Preheat the oven to 400 degrees Fahrenheit.

In a large skillet, heat oil and then add onions to caramelize, this will take 15- 20 minutes over medium heat. Once the onions are caramelized remove them from the pan and set aside.  Put a skillet over high to medium high heat and brown the ground beef. Season the ground beef with salt & pepper. Once the ground beef has browned sprinkle the flour over the meet and cook for 1 minute before you add the red wine, stock, tomato paste & Worcestershire Sauce. Let mixture simmer for 5 minutes then add the vegetables and simmer for 15 minutes or until the sauce has reduced and thickened. Check the seasoning level and add salt & pepper as needed.

Place the meat mixture into a 9×13 baking dish (or,12 individual baking dishes) and cover with sweet potato mixture. Sprinkle with paprika and place in the oven and bake for 25 minutes or until the  potatoes start to brown. Remove from the oven and let cool for 15-20. Garnish with chopped green onion.

Serves 12-14 people \\  This is a large recipe, cut in half for a smaller gathering.

Let me know what you think. Do you have other sweet potato recipes that you just adore.  Let me know, I would love to try them!