Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, sweet potato shepherd's pie. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Sweet Potato Shepherd's Pie is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Sweet Potato Shepherd's Pie is something which I’ve loved my whole life.
How to Make Vegan Sweet Potato Shepherd's Pie. This sweet potato shepherd's pie was inspired from my classic Lightened Up Shepherd's Pie. I also have a meatless version, Portobello Shepherd's Pie (vegetarian).
To begin with this recipe, we have to prepare a few ingredients. You can have sweet potato shepherd's pie using 18 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Sweet Potato Shepherd's Pie:
- Get Potato Topping
- Make ready 1 Peeled Russet Potato
- Prepare 1 Peeled Sweet Potato
- Get 2 tbsp Salted Butter
- Prepare 2 tbsp Sour Cream
- Make ready 1/4 tsp Salt
- Prepare 1 dash Ground Black Pepper
- Make ready 2 pinch Dried Tarragon
- Get 1/4 tsp Smoked Paprika
- Make ready Filling
- Get 4 large Celery Stocks
- Prepare 3 large Basil Leaves
- Prepare 5 large Pineapple Sage Leaves
- Get 10 oz 80/20 Ground Beef
- Make ready 1 tbsp Salted Butter
- Take 1/2 tsp Salt
- Make ready 2 dash Ground Black Pepper
- Get 1/2 tsp Crushed Red Pepper
We teamed up with Callum and Themis from Sprout Cooking School to bring you a hearty recipe full of vegetables. Made with grassfed ground beef and veggies, it's a hearty, affordable and healthy dinner staple. I love it so very much. Like everyone else in the world, I'm eating a bit lighter and fresher this month.
Steps 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.
Ever make Shepherd's Pie with sweet potatoes? I tried your recipe the last time I made my Shepherd's Pie but did half white potatoes and half sweet potatoes plus I used frozen organic peas, edamame and fresh organic carrots. Shepherd's pie gets a vegan makeover. With its rich, mushroom-studded filling tucked under a layer of soft mashed sweet potato, it has all the hallmarks of a good shepherd's pie, but it's completely vegan — and includes a secret ingredient that adds body and creaminess to the filling, without any. Sweet Potato Shepherd's Pie - a seasonal twist on a classic dish that's perfect for fall.
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