Sweet Potato Shepherd's Pie
Course: lunch/dinner
Serves: 4-5
Time: 45 mins
Ingredients:
Sweet Potato Mash
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2 medium sweet potatoes, peeled and diced
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2 tbsp salted butter
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¼ cup half and half or heavy cream
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1 tsp salt
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¼ tsp ground black pepper
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1 cup freshly shredded cheddar cheese
Filling
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1 lb ground beef
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1 tbsp olive oil
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1 medium yellow onion, diced
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1 tsp salt
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¼ tsp ground black pepper
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1 tbsp fresh thyme (removed from the stems)
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8 ounces baby bella mushrooms, diced small
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3 cloves garlic, minced
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1 cup frozen peas
Method:
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Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Add the peeled and diced sweet potatoes and boil until fork tender, about 10 minutes. Drain the potatoes and return them to the pot, then add the butter, half and half, salt and pepper. Mash until smooth, then stir in the freshly shredded cheddar cheese. Set aside.
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Add 1 tbsp olive oil to a large oven-safe skillet over medium heat. Then add the ground beef, diced yellow onion, salt, pepper and fresh thyme leaves. Cook, breaking apart the beef, for 5-7 minutes until the onions are translucent and the beef is mostly browned.
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Add the diced baby bella mushrooms, minced garlic and frozen peas and cook until the mushrooms have taken on a deep brown color and the meat is fully cooked.
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At this point, you can either use the oven-safe skillet to keep things easy, or you can transfer the meat-mushroom mixture to a baking dish. Top with the sweet potato mash, then spread evenly so it completely covers the meat mixture. Place into the oven and bake for 20-25 minutes, then increase the heat to broil for another 2-3 minutes to get some nice browning on the potatoes.
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Remove from the oven and serve warm.