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Shepherd’s Pie with Sweet Potato Crust
Comfort, Dinner Recipes, Fall, Gluten Free, Romantic
large sweet potatoes
about 1 1/2 lbs
or a mix of ground lamb and ground beef
cut in wedges
cut in wedges
cleaned and sliced
several sprigs fresh thyme
several leaves fresh sage
use a gluten free flour if desired
half and half or milk
more if necessary
salt and fresh cracked pepper
Set oven to 350F
Peel the potatoes and cut them in large chunks. Put them in a saucepan, cover with water and cook until they are completely tender. A sharp knife should pierce them easily.
Heat the oil in a large heavy bottomed pan. Brown the lamb, breaking it up into small pieces as it cooks.
Add the rest of the vegetables and saute for several minutes until the veggies start to soften.
Add the fresh herbs, then remove the meat and veggies from the pan and set aside while you make the gravy.
Melt the butter in the same pan, then add in the flour and cook for a minute or two, whisking.
Whisk in the wine and stock, and heat to a simmer, stirring constantly. When the sauce thickens, add the vegetables and meat back into the pot.
Cover and simmer for a few minutes, and check the seasoning.
Mash the sweet potatoes with the butter and half and half. Use a hand held mixer to get a smooth consistency. Add more milk or half and half if necessary. Season with salt and pepper.
Transfer the lamb and vegetable mixture to a deep dish pie plate, or a casserole. Top with the mashed sweet potatoes.
Bake for about 30-40 minutes, until browned and bubbling. Finish under the broiler if you want more brown color.
https://theviewfromgreatisland.com/shepherds-pie-with-sweet-potato-crust/ October 9, 2012