Sweet Potato Shepard's Pie
**Note that this recipe is primarily a guide. I did not measure anything whilst cooking, so I encourage you to do the same in siding with your chef’s intuition. Season and taste often, and trust your instincts.
2 large sweet potatoes
2 tbsp full fat greek yogurt
1 lb ground beef (at least 10% fat)
1 onion, chopped
2 cloves garlic, minced
1 lb sliced mushrooms
1 tbsp tomato paste
2 tbsp worcestershire sauce
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/2 chicken or beef broth
1 cup frozen peas
salt + pepper to taste
Preheat oven to 400 F. Pierce sweet potatoes an place on a parchment or silicone lined baking sheet and bake for about 1 hour, or until a knife slides cleaning into the middle of the potato without resistance. Once the potatoes are finished, leave your oven on to 400 F so it is ready to go for the completed pie.
While your sweet potatoes are baking, begin on the filing. In a large sautée pan over medium heat, add in the ground beef. Use a wooden spoon to break up into small crumbles (it doesn’t have to be perfect). Continue to cook until meat is no longer pink, about 5-7 minutes.
Turn off the heat on the beef. Using a slotted spoon, transfer the.crumbled beef to a bowl, but be sure to leave in the rendered fat. Return the pan to medium heat and add the onions, garlic, and a pinch of salt into the rendered fat. Cook for 2-3 minutes and then add in your sliced mushrooms. Continue to cook for another 2-4 minutes until the mushrooms begin to release their moisture.
Add in the tomato paste, Worcestershire sauce, oregano, rosemary, thyme, and broth. Stir together. Add in the cooked beef and frozen peas and season lightly with salt to taste. Cook for another 2-3 minutes and then remove from heat.
Once your potatoes are baked and soft, transfer the flesh of the sweet potatoes into a bowl and mash with a fork. Add in the greek yogurt and salt and pepper (I used Trader Joe’s Garlic Salt mixture, which worked wonderfully). Now both aspects of the shepherd’s pie are complete and you’re ready to assemble!
In a 8 by 8 or a 9 by 9 casserole dish, add in your beef mixture. Next, spread your sweet potatoes over top evenly. Transfer into the oven for 15-20 minutes until completely warmed and slightly set on the top. At this point, everything is already cooked, so bake to your preference. I broiled mine for about 2-3 minutes to get the sweet potatoes a little crisp! Remove from the oven and serve. Leftovers are great throughout the week for lunch or dinner. Bon appétit!