Sweet Potato Shepherd’s Pie
Servings: 10
Calories: 419kcal
Ingredients
- 2 large sweet potatoes, peeled and chopped
- ½ cup (1 stick) unsalted butter, softened
- 2 ounces shredded Havarti about 1 cup loosely packed
- 1 medium egg, lightly beaten
- salt and pepper to taste
filling
- 3 tablespoons extra virgin olive oil, divided
- 1 ½ pounds (24 ounces) ground American lamb
- 1 large shallot, diced
- 1 medium turnip, peeled and diced
- 2 garlic cloves, minced
- 2 ½ teaspoons minced tarragon
- 2 teaspoons minced thyme
- 1 ½ tablespoons tomato paste
- 2 tablespoons all purpose flour
- 2 ears fresh corn kernels
- ⅔ cup frozen peas, thawed
- ⅔ cup vegetable stock
- salt and pepper to taste
Instructions
- Preheat oven to 375˚F.
- For mashed sweet potatoes: Place potatoes into a medium pot, fill with water and bring to a boil. Boil potatoes until fork tender, about 15 minutes. Drain potatoes into a colander and return back to the pot. Add butter, season with salt and pepper and mash with a potato masher, until smooth and creamy. Fold in the Havarti until just combined and adjust seasonings. Cover and set aside.
- For filling: Pour 1 tablespoon oil into a large skillet and place over medium-high heat. Add ground lamb and season with salt and pepper. Sauté lamb for 4 to 5 minutes or until just browned. Transfer meat into a mixing bowl and drain excess liquid and grease.
- Pour remaining oil into the skillet and sauté turnip over medium-high heat for 4 to 5 minutes. Add shallots and garlic and continue to sauté for 2 minutes. Season with salt and pepper.
- Return ground lamb to the skillet with herbs and tomato paste and stir mixture together. Until well combined.
- Lower heat to medium-low and sprinkle flour over mixture and continue to stir together. Add vegetable stock, stir and allow mixture to slightly thicken. Fold in corn and peas and adjust seasonings.
- To assemble: Whisk egg into the mashed and slightly cooled sweet potatoes until fully combined and mixture is light and creamy. Pour filling into a 9”x13” baking dish, in an even layer. Top with mashed sweet potatoes, smooth the top and bake for 25 to 30 minutes.
- Place pie under broiler for 3 to 4 minutes or until lightly browned. Allow Shepard’s pie to cool for 10 minutes before serving.
Nutrition
Calories: 419kcal | Carbohydrates: 19g | Protein: 16g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 95mg | Sodium: 219mg | Potassium: 485mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10183IU | Vitamin C: 10mg | Calcium: 85mg | Iron: 2mg