This twist on classic shepherd’s pie offers a colourful and tasty mealtime solution for eight to 10 hungry people. Sweet potatoes and cheddar cheese are used in the topping instead of the traditional mashed potatoes.
You could also make two dinners for four and freeze the second pan for a last-minute meal to cook from frozen.
Sweet Potato Shepherd’s Pie
Topping
2 kg (4 lb) sweet potatoes, peeled and cubed
375 ml (1 1/2 cups) shredded old cheddar cheese
125 ml (1/2 cup) milk
Salt and pepper, to taste
Filling
1 kg (2 lb) lean ground beef
2 cloves garlic, minced
500 ml (2 cups) each shredded carrots and zucchini
375 ml (1 1/2 cups) corn kernels
175 ml (3/4 cup) minced onion (about 1 medium)
15 ml (1 tbsp) each dried thyme, oregano and dry mustard
15 ml (1 tbsp) all-purpose flour
250 ml (1 cup) milk
Salt and pepper, to taste
Topping: In a large pot, cook sweet potatoes in boiling water until fork-tender, 12 to 15 minutes. Drain and mash with cheddar cheese, milk, salt and pepper.
Filling: In a large frying pan, saute beef over medium-high heat for 8 to 10 minutes or until no longer pink. Drain off fat. Add garlic, carrots, zucchini, corn and onion; cook for 5 minutes or until vegetables are softened. In a small bowl, mix together thyme, oregano, mustard and flour; stir into pan along with milk, salt and pepper. Cook for 2 minutes or until slightly thickened. Transfer to two 2-l (8-inch) square baking dishes; top each with half of the potato mixture. (Can be frozen at this point.)
Bake in a 190 C (375 F) oven for 20 minutes or until heated through and topping is browned.
From Frozen: Bake in a 180 C (350 F) oven for 45 minutes until heated through.
Makes 8 to 10 servings.
Nutritional information per serving (when recipe serves 10): 500 calories, 31 g protein, 15 g fat, 59 g carbohydrate, 7 g fibre.