Shepherd's Pie with Sweet Potatoes
Share
Shepherd's Pie with Sweet Potatoes
Category
Meat and Poultry
Ingredients
- 2 ½ pounds sweet potatoes (or combination of sweet & white potatoes), peeled and cubed
- salt
- ⅔-¾ cup half-and-half or heavy cream
- 4 tablespoons Fustini's Medium SELECT olive oil, divided
- pepper
- ¼ teaspoon cinnamon or smoked cinnamon
- 1 teaspoon smoked sweet paprika
- 1 teaspoon chili powder
- 2 carrots, chopped
- 2 ribs celery, chopped
- 2 small to medium onions, chopped
- 4 cloves garlic, chopped or grated
- 1 ½ pounds ground sirloin 80%
- 1 pound loose spicy sausage
- 2 tablespoons flour
- ¾ cup lager beer or white wine
- 1 ½ cups beef stock or bone broth
- 2 tablespoons Black Sheep Worcestershire sauce
- 2 cups shredded sharp yellow cheddar cheese
- Chopped chives and parsley, to serve
Ingredients
Directions
- Preheat oven to 450°,F. Start potatoes in cold water, then bring to boil and salt the water. Cook until tender and mash with ricer or food mill.
- Warm cream and 1 tablespoon of olive oil in a small pot and stir into mashed potatoes, season with salt, pepper, cinnamon, paprika and chili powder. Cover to keep warm until ready to use.
- While potatoes boil, heat a large pot or Dutch oven and remaining olive oil over medium to medium-high heat, add carrots, celery and onions, season with salt and pepper and soften 6 to 7 minutes. Add garlic, stir a minute, add meats and brown, then sprinkle in flour. Add beer, stock and Worcestershire and thicken a bit.
- Transfer to a casserole dish, top with sweet potatoes and cheese and bake until browned and bubbly. Let sit for 10 minutes to allow to settle. Top with chopped chives and parsley.
Recipe Note
adapted from rachaelrayshow.com