Something about this time of year has us craving sweet potatoes in all their creamy glory. Perhaps it’s a Thanksgiving meal reflex or perhaps it’s the colder weather sending us in search of hearty meals, but whatever the case may be, this sweet potato shepherd’s pie is a winner. Of course, if sweet potatoes aren’t your thing, you can swap them out with the classic variety for a equally satisfying traditional version.
Pair the dish with a salad of dark greens and you’ve got yourself a perfect winter dinner!
Below is a list of everything you’ll need. For the last few months, we’ve been ordering our groceries from coop@home, and we haven’t looked back once. If you’re a coop@home customer or want to give it a try, add everything you need for this recipe to your shopping cart at once.
Here’s what you’ll need (Serves 2):
- 2-3 sweet potatoes, cubed
- 2 carrots, cubed
- 2-3 table spoon of ginger
- 2 yellow onions
- 3 tbsp parsley, fresh
- 1/2 cup of milk (you can replace it with soy milk, if that’s how you roll)
- 400 grams of organic ground beef
- 1 cup peeled tomatoes
- 1/2 cup chicken broth
- 1/2 cup prunes
- Boil cubed sweet potatoes in salted water for about 15 minutes
- Drain the cooked sweet potato, add milk, season with nutmeg and mash
- Preheat the oven to 200 degrees Celsius
- Peel and finely dice the onions, 1 clove of garlic and ginger
- Heat half the oil in a pan and fry meat for 5 minutes, remove from the pan and set aside
- Heat oil in the pan and sauté onion for 3 minutes, add garlic and ginger and let it cook for another minute
- Add the cubed carrot and cook for 4 minutes
- Add cooked meat to the pan, season with salt, pepper, cumin and chili powder
- Add tomatoes, chicken broth and prunes and smash tomatoes with spatula and let simmer for about 5 minutes
- Place meat sauce in the baking dish, top with sweet potato mash and bake for about 15 minutes
- Wash, shake dry and chop parsley
- Sprinkle pie with parsley and serve warm
- Dig in!
This recipe freezes well too, so consider doubling or tripling the recipe and stocking it away!