RECIPES
Sweet potato shepherd’s pie
By Anthea Dawson
Getting kids to eat their vegetables can be a challenge sometimes, especially in my house, so I try to sneak in as much as I can without raising too many red flags. Shepherd’s pie is a classic comfort food winner that can easily hide many veggies, all of which are optional additions. This is a perfect weeknight dinner that can be made ahead of time and popped into the freezer - it’s also a great one to make in individual containers if you want to portion them out.
Shepherd’s Pie is traditionally made with corn, mashed potatoes and ground lamb, but as the lamb is not to everyone’s taste, it can easily be replaced with ground turkey and I like changing up the veggies too.
Ingredients
SERVES 6 TO 8
- 4 cups sweet potatoes, peeled and cut into large chunks (2 or 3 large potatoes)
- 2 tbsp. butter
- 1/4 cup milk
- Salt and pepper to taste
- 1 tbsp. olive oil
- 1 medium-sized white onion, finely chopped
- 1 large carrot, peeled and finely chopped
- 2 cloves of garlic, minced
- 1 zucchini, grated and squeezed of all liquid, to make 1/2 cup (optional)
- 1 lb. ground lamb or turkey
- 2 tbsp. tomato paste
- 1 tbsp. Worcestershire sauce
- 1 cup of beef or chicken stock
- 1 tsp. dried thyme or 1 tbsp. fresh thyme
- 1 tsp. dried oregano or 1 tbsp. fresh oregano
- 1 cup frozen peas
- Kosher salt and freshly ground pepper to taste
Preparation
Preheat your oven to 375 degrees.
Bring a large pot of salted water to a boil and add the sweet potato chunks. Cook until they are tender when pierced with a fork or knife, about 15 minutes. Drain in a colander and return to the pot. Mash well with a potato masher, adding the butter and milk. Season to taste with salt and pepper, and set aside.
In a large skillet, over medium-low heat, add the olive oil. Add the chopped onion and carrot and sauté for 2 minutes, until soft. Add the garlic and zucchini, stir well to incorporate everything and cook for 1 more minute. Add the ground lamb or turkey to the veggies, breaking it up with a wooden spoon and cook until the meat is browned, stirring to combine everything. Stir in the tomato paste, Worcestershire sauce and stock, mixing well, then add the herbs. Bring to a boil, then reduce the heat and let the meat mixture simmer for about 15 - 20 minutes until the meat is cooked through. Add the frozen peas and then season to taste with salt and pepper.
Rub an oven proof baking dish (either a 10 x 14 or smaller glass individual portions) with oil. Add the meat mixture to the prepared dish and then spread the sweet potato mash evenly across the top. Cover with foil and bake for 20 - 25 minutes, then remove the foil and give it one last blast for 5 minutes to crisp up the top. Let it stand for a few minutes as to not burn the roof of your mouth.
Serve and enjoy!
Note: if you are planning to freeze the Shepherd’s Pie for later use, do not bake it first!
About the author: Anthea Dawson Oldland is a professionally trained chef who worked for years in the restaurant and catering world before her three kids came along. Her focus had to quickly shift from working black tie events on New Year's eve to purees, bake sales and chicken fingers. Now with older kids, she finds it easier to work her trained style of cooking into everyday life, making one family meal that is nutritious and delicious, that hopefully challenges everyone's taste buds and opens up their eyes to interesting food. She lives in Montreal, Quebec and is currently working on a cookbook of family recipes.