Sweet Potato Shepherd’s Pie

Like all good farmers’ market recipes, make do with what you can find at your market in season—you can use Irish rather than sweet potatoes, use any meats you like and you can add any veggies into the meat mix. The important part is to have some fun and enjoy your food!

This dish takes a little time, but you can make a big batch and freeze the meat component and pull it out whenever you are in the mood for it, especially during those busy weeknights.

 

 

Sweet Potato Shepherd’s Pie

2 lbs local ground beef

1 lb local hot sausage

1-2 lbs cooked pulled pork or beef (preferably slow-roasted)

4 medium carrots, diced

3 garlic cloves

1 onion, diced

Roasted green chiles or poblanos, chopped (to taste)

Ripe fresh tomatoes, diced

4 lbs sweet potatoes

¼ lb unsalted butter

½-1 cup milk

 

For the meat and vegetable filling (can be frozen for up to 2 months)

In a large heavy bottom pot brown your onion and garlic in a little olive oil.

Add the green chiles and mix well.

Add the ground beef and sausage and brown till meat is cooked thoroughly.

Add the diced carrots and a ½ cup of water and simmer gently for about 5 more minutes.

Add the diced ripe tomatoes and cook another five minutes.

Taste for seasoning.

 

For the mashed sweet potato topping (needs to be made the day of)

Peel and cube your sweet potatoes. Put in a deep pot and cover with cold water (at least 2” above the potatoes) Salt well and bring to a boil. Gently boil for about 15 minutes until the potatoes are fork tender. Drain the potatoes.

Put your butter in the bottom of a deep missing bowl and put the drained potatoes on top. A dash of black pepper is optional.

Use either a hand mixer or a potato masher and mash away adding the milk as needed to make a smooth consistency.

 

 

For assembly

Get a sturdy 9 x 13 baking dish (or any size dish you like)

Layer a thick amount of meat mix on the bottom.

Smooth a nice layer of mashed sweet potatoes on top.

Bake at 350°F for about 35 minutes or until the top starts to slightly brown.

Let cool for at least 10 minutes before cutting into pie.

 

Or, come feast on Shepherd’s pie at Angelina’s Kitchen the next time you’re in Pittsboro!

Angelina shared this recipe with us in 2012.

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