Sunday, April 25, 2010

Savouring Sunday ~ Sweet Potato Shepherd’s Pie

I love Shepherd’s Pie.  In some parts of the world Shepherd’s Pie is made with lamb, but here in Canada we call it by the same name when it is made with beef. 
The traditional way of making it is with a crusted mashed potato topping, but with this healthier version that I found on The Food Network website, you use a combination of sweet potatoes with regular ones.  What a treat! 
I absolutely love this dish, so much that it has become my main Shepherd’s Pie recipe.  If you give it a try please let me know what you think. 
DSCF5184  (Click on above picture to see Christine Cushing’s recipe on the Food Network website.)
Sweet Potato Shepherd’s Pie
Sweet Potato Topping
  • 2 medium sweet potatoes, scrubbed
  • 2 medium Yukon gold potato, scrubbed
  • splash of olive oil, for roasting
  • Pinch allspice
  • Coarse salt and freshly cracked black pepper, to taste
  • 1/4 cup 10% cream (60 ml)
  • 1 tablespoon butter (15 ml)
  • Pinch freshly grated nutmeg
Meat Filling
  • 1 tablespoon butter (15 ml)
  • 1 pound ground pork (454 g)
  • 1/2 pound ground turkey (227 g)
  • 4 large shallots, finely, chopped
  • 2 cloves garlic, chopped
  • 2 stalks celery, finely, diced
  • 2 carrots, finely, diced
  • 2 teaspoons fresh chopped thyme (10 ml)
  • 1/2 teaspoon fresh chopped savoury (2 ml)
  • 1 teaspoon fresh chopped rosemary (5 ml)
  • Pinch ground cloves
  • 1/2 teaspoon ground cinnamon (2 ml)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 1 tablespoon Dijon mustard (15 ml)
  • 1 cup chicken stock (250 ml)
  • 1/2 cup dry white wine (125 ml)
  • Coarse salt and freshly cracked black pepper, to taste
Assembly
  • 3/4 cup 3/4 cup fresh or frozen peas (175 ml)
Directions
Sweet Potato Topping
  1. Preheat oven to 375 degrees F.
  2. Line a roasting pan with foil or parchment paper. Add both sweet potatoes and Yukon gold potatoes. Rub potatoes with a little olive oil. Season with allspice, salt and pepper. Bake at 375 degrees. F until potatoes are fork tender, about 50 minutes to 1 hour. Remove from oven. Peel potatoes and add to a large bowl. Mash gently with potato masher. Add butter, cream, nutmeg, and salt and pepper. Stir with wooden spoon until blended. Adjust seasoning.
Meat Filling
  1. While the potatoes are roasting, add butter to a large deep skillet over medium heat. Sauté the pork, turkey, shallots and garlic until meat is golden, about 5 to 10 minutes. Add the celery, carrots and cinnamon and cloves. Continue to sauté over high heat until carrots begin to soften, about 5 minutes.
  2. Add white wine to deglaze pan, cook for 2 minutes. Add the Worcestershire sauce, Dijon mustard, thyme, savoury and rosemary and stock. Bring to a boil. Reduce heat to low. Season the mixture with salt and pepper. Simmer covered until meat is tender and moisture is absorbed, about 20 minutes. Remove from heat and set aside.
Assembly
  1. Add peas to meat filling and transfer to a medium rectangular baking dish (about 7 ½-inches x 11 ½-inches and at least 3-inches deep). Spoon dollops of the sweet potato mixture on top of the meat filling. Spread mixture with a spatula to completely cover meat. Bake until top is golden and meat filling is bubbling, about 25 to 30 minutes.

 

4/5 Snakes

3 comments:

  1. That sounds amazing! I'm going to try it this week.....I love shepard's pie but haven't made it in awhile - plus I LOVE sweet potatoes.

    thanks!

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  2. My pleasure Karen. I hope you enjoy it, and would love to hear how you made out.

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  3. Wow...that is a lot longer than the simple Shepherds Pie my husband loves, but the kids gagged on (we used french style green beans). I like the idea of the sweet potato topping. (queen bee)

    ReplyDelete