Name: Sweet Potato Shepherd’s Pie
Prep time: 30 min
Cook time: 122 min
Total time: 152 min
Yield: 6 servings
Ingredients: 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; ¼ cup 10% cream (60 ml); 1 Tbsp butter (15 ml); Pinch freshly grated nutmeg; 1 Tbsp butter (15 ml); 1 lb(s) ground pork (454 g); ½ lb(s) ground turkey (227 g); 4 large shallots, finely, chopped; 2 clove garlic, chopped; 2 stalks celery, finely, diced; 2 carrots, finely, diced; 2 tsp fresh chopped thyme (10 ml); ½ tsp fresh chopped savoury (2 ml); 1 tsp fresh chopped rosemary (5 ml); Pinch ground cloves; ½ tsp ground cinnamon (2 ml); 1 Tbsp Worcestershire sauce (15 ml); 1 Tbsp Dijon mustard (15 ml); 1 cup chicken stock (250 ml); ½ cup dry white wine (125 ml); Coarse salt and freshly cracked black pepper, to taste; ¾ cup ¾ cup fresh or frozen peas (175 ml)

Prep Time

30 min

Cook Time

2h 2 min

Yields

6 servings

This is pure comfort food! You can vary the meat in the shepherd’s pie and use ground lamb, veal or beef.

ingredients

Sweet Potato Topping

medium sweet potatoes, scrubbed

medium Yukon gold potato, scrubbed

splash of olive oil, for roasting

Pinch allspice

Coarse salt and freshly cracked black pepper, to taste

cup 10% cream (60 ml)

Tbsp butter (15 ml)

Pinch freshly grated nutmeg

Meat Filling

Tbsp butter (15 ml)

lb(s) ground pork (454 g)

lb(s) ground turkey (227 g)

large shallots, finely, chopped

clove garlic, chopped

stalks celery, finely, diced

carrots, finely, diced

tsp fresh chopped thyme (10 ml)

tsp fresh chopped savoury (2 ml)

tsp fresh chopped rosemary (5 ml)

Pinch ground cloves

tsp ground cinnamon (2 ml)

Tbsp Worcestershire sauce (15 ml)

Tbsp Dijon mustard (15 ml)

cup chicken stock (250 ml)

cup dry white wine (125 ml)

Coarse salt and freshly cracked black pepper, to taste

Assembly

cup ¾ cup fresh or frozen peas (175 ml)

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 375 degrees F.

Step 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.

Step 3

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.

Step 4

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.

Step 5

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.

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Sweet Potato Shepherd’s Pie