Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, sweet potato shepherd's pie. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
How to Make Vegan Sweet Potato Shepherd's Pie. This Sweet Potato Shepherd's Pie recipe is healthy, easy to make, and so scrumptious. The perfect fall recipe and the ultimate comfort food that can be on your dinner table in no time.
Sweet Potato Shepherd's Pie is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Sweet Potato Shepherd's Pie is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have sweet potato shepherd's pie using 18 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Sweet Potato Shepherd's Pie:
- Take Potato Topping
- Take 1 Peeled Russet Potato
- Take 1 Peeled Sweet Potato
- Get 2 tbsp Salted Butter
- Take 2 tbsp Sour Cream
- Take 1/4 tsp Salt
- Take 1 dash Ground Black Pepper
- Take 2 pinch Dried Tarragon
- Prepare 1/4 tsp Smoked Paprika
- Get Filling
- Make ready 4 large Celery Stocks
- Make ready 3 large Basil Leaves
- Make ready 5 large Pineapple Sage Leaves
- Prepare 10 oz 80/20 Ground Beef
- Get 1 tbsp Salted Butter
- Get 1/2 tsp Salt
- Make ready 2 dash Ground Black Pepper
- Make ready 1/2 tsp Crushed Red Pepper
This is a crazy month for the North East. First we got slammed with a hurricane, and yesterday a Nor'easter. I love it so very much. Like everyone else in the world, I'm eating a bit lighter and fresher this month.
Instructions to make Sweet Potato Shepherd's Pie:
- Preheat oven to 350°F.
- Slice russet and sweet potatoes into 1-inch chunks. Add to a saucepan and fill with water until covered. Simmer over medium-high heat for roughly 20 minutes, or until potatoes are soft enough for mashing.
- Meanwhile, for the filling, slice celery stalks lengthwise in half, then chop into 1/2-inch pieces.
- Chiffonade pineapple sage and basil leaves into thin ribbons. NOTE: If you can't find pineapple sage, use regular sage leaves and add some orange zest. It should be close.
- Add a tablespoon of butter to a medium skillet and melt over medium-low heat. Add celery, pineapple sage, basil, 1/4 teaspoon of salt, and a dash of black pepper. Saute on medium-low for 10 minutes, or until celery had just lost its crispness.
- Set aside cooked celery in a medium-sized bowl. To the same skillet celery was cooked in, add ground beef, 1/4 teaspoon of salt, a dash of black pepper, and the crushed red pepper. Increase heat to medium and cook 7 minutes or until cooked through.
- While the beef is cooking, strain the cooked potatoes and return to saucepan. With a mixer or by hand, mash the potatoes with the butter, sour cream, salt, pepper, tarragon, and smoked paprika.
- Transfer cooked beef to bowl with celery and mix together. Pour the mixture into the bottom of a small baking dish. Then, spread the mashed potatoes on top to cover completely.
- Bake at 350 for 20 minutes.
This Sweet Potato Shepherd's Pie has been a total staple for me. It's simple and made with healthy but satisfying ingredients. When I was growing up, my mom or stepdad used to make shepherd's pie all the time. Beef, corn, and mashed potatoes topped off with cheese. Made with grassfed ground beef and veggies, it's a hearty, affordable and healthy dinner staple.
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