Shepherd’s Pie with Sweet Potato Topping

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Prep Time25

Cook Time20

Total Time28

Course: Main Course

Cuisine: European

Servings:

Calories: 335kcal

Preheat oven to 375℉.
In a skillet on medium heat, add the onion, mushrooms and minced garlic. Cook on medium heat for 5 minutes.
Add peas and carrots and cook on medium heat until carrots are soft, about 10 min.
Add beef and cook for additional 5-8 minutes.
Stir in tomato paste, seasonings, salt and pepper.
For the topping:
Steam or bake (at 375℉) the sweet potatoes until fork tender. Then add all of the topping ingredients to a food processor (or blender) and process until smooth.
NOTE: If using white potatoes, we recommend mashing them by hand rather than blending to prevent them from getting pasty.
Final step: Transfer the meat filling to a casserole dish (9 x 9 inch dish will work) or 10 inch cast iron skillet and top the meat filling with the sweet potato mash. Dash with sea salt and chili powder.
Bake for 10 minutes. Remove from oven and serve.
NOTES
To reheat if frozen: Remove from freezer and place in fridge the day before you plan to serve the dish. Simply reheat in the oven set at 375℉ for about 20-30 minutes or until center is hot (~165℉). You can reheat from frozen, it will however take a little longer. If reheating from frozen, cover with foil for the first 30 minutes. Remove foil and continue to bake until center is hot (~165℉).