Sweet Potato Shepherd's Pie
Shepherd's Pie with Stew Meat and Sweet Potatoes
Nutrition Facts
8
326.38
141.27
15.99g
24.60%
6.94g
34.68%
0.56g
59.63mg
19.88%
493.50mg
20.56%
870.67mg
24.88%
35.40g
11.80%
6.06g
24.25%
12.50g
18.06g
36.11%
440.02%
45.69%
8.41%
16.70%
5.22%
5.19%
9.19%
8.10%
22.88%
10.21%
19.61%
9.38%
2.95%
23.13%
16.90%
10.56%
23.56%
15.57%
11.11%
29.10%
Beef
- 1 1/4 lbs Beef Stew Meat
- 1/4 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 c Red Wine
- 2 c Beef Broth
- 1 Bay Leaves
Vegetables
- 1 lb Peas and Carrots
- 2 tbsp Cornstarch
- 1 tbsp Vegetable Oil
- 1 Yellow Onion, diced
- 2 tbsp Tomato Paste
- 1 tbsp Rosemary, fresh and finely chopped
- 1/4 tsp Salt
- 1/2 tsp Black Pepper
- 1 tbsp Worcestershire Sauce
Sweet Potatoes
- 2 lbs Sweet Potatoes, peeled and chopped
- 1/2 c Sour Cream
- 2 tbsp Unsalted Butter
- 1/4 tsp Salt
Beef
Salt and pepper the stew meat. In a slow cooker, combine the beef, red wine, broth, and bay leaf. Slow cook for 8 hours, then shred the meat.
Reserve the cooking liquid for use with the vegetables, keeping one cup of the liquid separate for mixing into the final product.
Vegetables
If the beef liquid is still hot, add the frozen peas and carrots and let them heat for about five minutes. If the beef liquid has been refrigerated overnight, bring it to a boil before adding the peas and carrots. Drain the peas and carrots, making sure to save at least one cup of the liquid if not done previously.
Whisk the cornstarch into the reserved cup of liquid and set aside.
In a large pan, sauté the onion in the vegetable oil for about five minutes, or until the onion softens slightly. Add the tomato paste and herbs; cook, stirring constantly, for a minute. Stir in the cornstarch mixture, the peas and carrots, the shredded beef, Worcestershire sauce, salt and pepper. Cook, stirring often, for a couple of minutes or until it thickens. Remove from heat.
This mixture can be stored in the fridge until ready to assemble the shepherd's pie, or it can be done in parallel with the sweet potatoes and assembled while still hot.
Sweet Potatoes
Place the sweet potato chunks in a large saucepan; add water to cover by an inch or so. Bring to a boil over high heat; reduce to medium and simmer, undisturbed, for 10-12 minutes or until fork-tender. Drain the sweet potatoes and return them to the pan.
Cook the sweet potatoes over low heat, stirring continuously, for about 3 minutes. Remove from heat and mash with a potato masher or ricer. Stir in sour cream, butter, and salt.
Shepherd's Pie
In an 9x13 pan, evenly spread the beef and vegetable mixture on bottom, then even spread the mashed sweet potatoes on top. Using a spoon, make decorative swirls by gently pressing the spoon into the sweet potatoes and lifting up, creating decorative peaks.
At this point, the shepherd's pie can be refrigerated until baking, though if refrigerating, remove at least half an hour before baking to allow it to come back to room temperature.
Bake for 30-40 minutes at 400°F until the topping starts to brown.