Shepherd’s pie used to only be something I read about in books as a kid.
Some mysterious food that I dreamt involved lovely thick, flaky crusts and warm steamy insides.
Well, it turns out I was wrong about the crust, but I was right about the filling, at least! I know the sweet potato topping is not a totally unique idea either, but I do think the seasonings are perfect for this sweet potato version, as opposed to the traditional potato topping.
Sweet Potato Topping:
2 medium to large sweet potatoes
2 Tbsp 1% milk
1 1/2 tsp parsley
3/4 tsp sage
1/2 tsp salt
1 lb lean ground beef, cooked and drained
1 c vegetable broth
2 tsp cornstarch
2 tsp rosemary
1 tsp sage
1/2 tsp ginger
1/2 tsp salt
3 medium carrots, peeled and cut
1 small onion, diced
1 stalk of celery, sliced
3/4 c frozen sweet corn
2 tsp olive oil
Peel and dice sweet potatoes while bringing a large pot of water to a boil. Add sweet potatoes to boiling water, and boil until soft (about 10-15 minutes) and then drain. While the potatoes are boiling, peel and dice the carrots, onion, and celery. Place vegetables in a pan with olive oil. Coat vegetables with oil, and cook covered until almost tender (about 20 minutes). Cook the hamburger in a skillet over medium heat until all the pink and redness is gone. Drain the meat. Add the vegetable broth, cornstarch, rosemary, sage, ginger, and salt to drained hamburger. Simmer until the broth just begins to thicken (about 7 minutes). While the vegetables are cooking, and the hamburger is simmering, add the milk, parsley, sage, and salt to the sweet potatoes and mash, mixing well.
Preheat the oven to 400oF. When the vegetables, hamburger, and sweet potatoes are done, add the vegetables and hamburger to a casserole dish and mix well. Add the sweet potatoes on top evenly, and cook in oven until browned on top, for about 25-30 minutes.