Sweet Potato Shepherd's Pies

By Rheanna Kish and The Test Kitchen

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Sweet Potato Shepherd's PiesDon't let the ingredient list intimidate you. This recipe yields two pies – one for dinner and one to freeze for a busy day ahead.4 out of5based on4 ratings. 6 user reviews.

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Sweet Potato Shepherd's Pies
Photography by Jodi Pudge

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	311311 cal
pro	18 g18g pro
total fat	13 g13g total fat
sat. fat	6 g6g sat. fat
carb	31 g31g carb
fibre	5 g5g fibre
chol	51 mg51mg chol
sodium	717 mg717mg sodium
potassium	715 mg715mg potassium
% RDI:	-
calcium	77 calcium
iron	2121 iron
vit A	234234 vit A
vit C	4848 vit C
folate	1212 folate

Don't let the ingredient list intimidate you. This recipe yields two pies – one for dinner and one to freeze for a busy day ahead.

Ingredients

2 lb extra-lean ground beef 2 2lb lbextra-lean ground beef
3 cloves garlic , minced3 3cloves garlic, minced
1/4 cup tomato paste 1/4 1/4cup cuptomato paste
3 ribs celery , finely chopped3 3ribs celery, finely chopped
2 onions , finely chopped2 2oniononions, finely chopped
2 carrots , peeled and diced2 2carrotcarrots, peeled and diced
1 turnip , (about 8 oz/225 g) peeled and diced1 1turnipturnips, (about 8 oz/225 g) peeled and diced
1 sweet green pepper , seeded and diced1 1sweet green peppersweet green peppers, seeded and diced
2 bay leaves 2 2bay leafbay leaves
1-1/4 tsp salt 1-1/4 1-1/4tsp tspsalt
1 tsp dried thyme 1 1tsp tspdried thyme
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/4 tsp ground nutmeg 1/4 1/4tsp tspground nutmeg
2 tbsp all-purpose flour 2 2tbsp tbspall-purpose flour
1/2 cup sodium-reduced beef broth 1/2 1/2cup cupsodium-reduced beef broth
1/4 cup water 1/4 1/4cup cupwater
1-1/2 tsp Worcestershire sauce 1-1/2 1-1/2tsp tspWorcestershire sauce
4 lb sweet potatoes , (about 3) peeled and coarsely chopped4 4lb lbsweet potatosweet potatoes, (about 3) peeled and coarsely chopped
1/3 cup milk 1/3 1/3cup cupmilk
2 tbsp butter 2 2tbsp tbspbutter

Preparation

In Dutch oven, cook beef and garlic over medium heat, breaking up with spoon, until browned, about 10 minutes. Stir in tomato paste; cook, stirring, for 1 minute.

Stir in celery, onions, carrots, turnip, green pepper, bay leaves, 3/4 tsp of the salt, the thyme, pepper and nutmeg. Cook, stirring occasionally, until vegetables are tender, about 15 minutes.

Stir in flour; cook, stirring, for 1 minute. Stir in broth, water and Worcestershire sauce; simmer for 3 minutes. Discard bay leaves. Divide between two 8-inch (2 L) square baking dishes.

Meanwhile, in large pot of boiling salted water, cook sweet potatoes until tender, about 12 minutes. Drain and return to pot over medium heat; cook, stirring, until dry, about 1 minute. Stir in milk, butter and remaining sa< mash until smooth. Spread evenly over each beef mixture.

Bake 1 of the pies in 350°F (180°C) oven until bubbly, about 35 minutes. (Make-ahead: Cover remaining pie with plastic wrap then foil and freeze for up to 1 month. Bake, uncovered and frozen, in 350°F/180°C oven for 50 to 60 minutes.)

Source : Canadian Living Magazine: September 2011