Sweet Potato Shepherd’s Pie

Ingredients

Filling:

• 2 lbs ground beef
• 1 tbsp salt
• ½ cup celery, minced
• ½ cup carrot, grated
• ½ cup onion, minced
• 2 cloves of garlic, minced
• ½ tbsp smoked paprika
• ½ tsp pepper
• 1 tbsp thyme
• 1 tbsp tomato paste
• ¼ cup flour
• ½ cup red wine
• 1 cup beef broth
• ½ cup frozen peas
• ½ cup corn (fresh or frozen)

Sweet Potato Topping:

• 6 cups sweet potato, peeled and rough chopped
• 1 tsp salt
• ¼ cup heavy cream
• ¼ tsp nutmeg
• ½ tsp garlic powder
• ½ tsp onion powder
• ⅓ cup parmesan, grated

Directions

For the Filling:

1. Heat a large high walled skillet of rondeaux over medium high heat. Salt ground beef and lay into the hot skillet in large clumps. Allow to sear undisturbed for 4-5 minutes or until nicely browned.
2. Use a spatula to break up the ground beef and add celery, carrots, onion, garlic, smoked paprika, pepper, and thyme. Stir steadily for 3-4 minutes then add tomato paste. Keep stirring until tomato paste is well distributed.
3. Add flour and stir in until well distributed. Add red wine and beef stock. Keep stirring until the liquid has turned to a thick gravy, coating the ground beef mixture. Fold in peas, and corn, then set aside.

For the Sweet Potato Topping:

1. Boil sweet potatoes in salted water for 15-20 minutes or until fork tender.
2. Drain and add heavy cream, nutmeg, garlic powder, onion powder, and parmesan. Mash and set aside.

Assembly and Bake:

1. Add beef mixture to a 9” x 13” baking pan. Pipe or spoon sweet potato mash over top. Bake in the oven at 425F for 15 minutes, then broil for 5 minutes.
2. Let rest for 10 minutes, then slice in and enjoy!