Sweet Potato Shepherd’s Pie
15
Minutes
Prep Time
45
Minutes
Cooking Time
60
Minutes
Total Time
8
Serves Servings
Ingredients
- 1 Cup Harvest Fresh Shallots, finely chopped
- 1 Cup Harvest Fresh Nantes Carrots, finely chopped
- 1 Lb. Ground Meat of preference
- 1 Canned Corn or Frozen
- 1 Cup Peas
- 4 Tbsp. Beef Brovil
- 4 Tbsp. Bisto of Beef + 2 Cups water (mixed)
- 1 ½ Tbsp Olive Oil, divided
- Salt and Pepper to Taste
Sweet Potato Topping:
- 1 Package Harvest Fresh Cubed Sweet Potato, boiled
- 6 Eggs, boiled, using yolks only
- 3 Tbsp. Mayonnaise
- 1 ½ Tsp Dijon Mustard
- ¼ Tsp Salt
- 4 drops Truffle oil
Directions
- Sweet Potato Topping In large pot, boil sweet potatoes in water, until soft and tender. Remove from heat and drain in a strainer.
- In a bowl add egg yolks and mash, add mayonnaise, Dijon mustard, truffle oil, salt and mashed sweet potatoes, then pass through a blender for smooth consistency. Set aside.
- Meat Filling:In a Skillet on high heat, add oil, once oil is hot, add meat sauté until browned, drain and set aside
- Veggie filling: Using the same skillet add 1 tbsp. oil, once heated add onions and carrots sauté until veggies have softened. Set aside
- Final dish Assembly:In a large oven dish, Add browned ground meat, sauteed onions and carrots, corn, peas, and mix until fully combined. Add Brovil, stir and add Bisto mix until fully absorbed in the meat mixture, for a gravy consistency., top with cauliflower topping, spread evenly on top.
- Place in oven place in oven at 350 degrees and bake for 35 minutes.
* Reserve cooked egg whites, chop and use in a side salad.
Video Recipe Below:
What You Need
