Sweet Potato Shepherd's Pie

Revised 2018 Apr 18

This twist on traditional shepherd's pie uses ground beef, sweet potatoes, spinach, and hard-boiled eggs. If you do not choose to pipe the potatoes on top, simply spoon them into a smooth layer.

8 servings

Ingredients

1 1/4 pounds ground beef
1 1/4 pound ground pork
2 cups cauliflower rice
1/2 cup butter, divided
1 medium onion, finely chopped
3/4 cup fennel, finely chopped
4 cloves garlic, finely minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon ancho chili powder
1 teaspoon kosher salt, divided use
1/2 teaspoon ground black pepper, divided use
2 tablespoons flour, all-purpose
1 cup stock *
2 eggs, beaten
1 1/2 pounds white mushrooms
3 hard-boiled eggs, sliced
1 pound spinach
2 sweet potatoes, about 2 lbs
1 tablespoon maple syrup
3 tablespoons yogurt
1/2 teaspoon nutmeg

Preparation

Preheat oven to 375°F. Coat a large casserole dish sparingly with butter or oil.

Brown ground meat and cauliflower in a heavy, deep skillet. Remove meat to a large bowl.

Gently sauté onion and fennel in half of the butter until softened and translucent adding the spices after a minute or two. Add garlic and cook 1 additional minute, stirring often. Stir in flour and cook for 1 minute, then gradually stir in the broth. Cook until thickened, 1 to 2 minutes. Remove from heat and let cool for 10 minutes. Whisk in eggs.

Add the onion sauce, half of the salt, and half of the pepper to the browned meat mixture and stir to combine.

Without wiping the pan cook the spinach until it is completely wilted. It should not be necessary to drain the spinach.

Cook the mushrooms until they have reduced by half.

Put the mushrooms in a single layer in the bottom of the casserole. Spread half of the meat mixture over the mushrooms. Arrange hard-boiled eggs in a single layer over the meat, then top with remaining meat. Spoon spinach into an even layer over the meat.

Place sweet potatoes, remaining 1/4 cup butter, maple syrup, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg in the bowl of a food processor fitted with the metal blade. Purée until smooth.

Using a pastry bag with a large star tip, pipe the sweet potatoes in a decorative layer over the top of the spinach (or just spread it on like thick icing).

Bake 30 minutes or until heated through and lightly browned. Let sweet potato shepherd's pie rest for 10 minutes before serving.

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* If you're going to make some broth just for this purpose then by all means make beef stock otherwise whatever is in the fridge will work just fine

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