Sweet Potato Shepherds Pie Food

SWEET POTATO SHEPHERD'S PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In pot of boiling water, cook potatoes for about 15 minutes or until tender.
• Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside.
• In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes.
• Stir in flour and cook, stirring, for 1 minute.
• Add stock to skillet; bring to a boil.
• Add peas, corn, carrots, and remaining ground pepper.
• Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.
• Bake in the preheated oven for about 15 minutes or until bubbly around edges.

AUTUMN SWEET POTATO SHEPHERD'S PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large oven-safe skillet over medium-high heat. Cook ground turkey until browned, about 5 minutes. Reduce heat to medium. Stir in onion, bell pepper, garlic, salt, pepper, oregano, cumin, ancho chile powder, and cinnamon. Cook, stirring occasionally, until onion and peppers have softened, about 5 minutes. Stir in tomatoes and pumpkin. Top with mashed sweet potatoes and sprinkle with smoked paprika.
• Bake in the preheated oven until flavors are well combined and sweet potatoes are browned, about 30 minutes.

SWEET POTATO-TOPPED SHEPHERD'S PIE

Steps:

• Heat oven to 375°F. Spray shallow 2-quart casserole with cooking spray. In 12-inch nonstick skillet, cook beef, onion, carrots and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in broth, tomato paste, Worcestershire sauce, 3/4 teaspoon of the salt and the thyme. Heat to boiling; reduce heat. Cover; simmer 10 minutes.
• In small bowl, mix flour and water. Stir into beef mixture. Cook 2 minutes, stirring until thickened. Stir in spinach. In large saucepan, place potatoes and enough water to cover. Simmer 10 to 15 minutes or until tender; drain. In large bowl, beat potatoes, milk, butter and remaining 1/2 teaspoon salt until smooth.
• Spoon beef mixture into casserole. Top with potato mixture. Bake uncovered 30 minutes or until potatoes begin to brown.

SWEET POTATO SHEPHERD'S PIE

Steps:

• Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once., Meanwhile, in a large skillet, cook beef and onion until meat is no longer pink; drain. Add the corn, tomato sauce and spices. Place in a 1-qt. baking dish coated with cooking spray; set aside., When cool enough to handle, cut potato in half; scoop out the pulp and place in a small bowl. Mash with butter, milk, salt and pepper. Spread evenly over meat mixture., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

VEGGIE SHEPHERD'S PIE WITH SWEET POTATO MASH

Steps:

• Heat 1 tbsp olive oil in a frying pan, then fry 1 halved and sliced large onion until golden.
• Add 2 large carrots, cut into sugar-cube size pieces and most of the 2 tbsp chopped thyme, reserving a sprinkling for later.
• Pour in 200ml red wine, 150ml water and a 400g chopped tomatoes, then crumble in 2 vegetable stock cubes and simmer for 10 mins.
• Tip in a 410g can green lentils, including the juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.
• Meanwhile, boil 950g sweet potatoes, cut into chunks, for 15 mins until tender, drain well, then mash with 25g butter and season to taste.
• Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over 85g grated vegetarian mature cheddar and the remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.
• Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straightaway, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.

TURKEY SWEET POTATO SHEPHERD'S PIE

Steps:

• Preheat oven to 425 degrees F.
• In a deep skillet or a Dutch oven heat 2 tablespoons oil over high heat. Add meat and break up with a wooden spoon, season with salt and pepper and poultry seasoning.
• Place sweet potatoes in a pot, cover with water, cover pot, bring to a boil, salt and cook 15 minutes until tender.
• Grate onions and carrots into the turkey. Add the celery and stir, cook 5 minutes. While vegetables are cooking, heat 2 tablespoons butter in a small pot over medium heat. Add flour to melted butter and whisk 1 minute then whisk in stock and season with salt, pepper and Worcestershire. Thicken a few minutes.
• Stir the gravy into the turkey mixture. Stir peas into meat and turn heat off.
• Drain potatoes and return pot to heat. Add remaining butter and melt over medium heat. Peel and slice banana and add potatoes to the pot. Season the potatoes with salt and pepper and a few dashes hot sauce. Mash potatoes and banana to combine, adjust seasoning. Top the meat with the potatoes. Cover potatoes with cheese and set in oven. Bake to melt cheese, 5 minutes.

SWEET POTATO SHEPHERD'S PIE

Steps:

• Preheat oven to 425°F. Place sweet potatoes in a large saucepan; add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium; simmer, undisturbed, until fork-tender, 10 to 12 minutes. Drain the sweet potatoes and return to the pan.
• Cook the sweet potatoes over low heat, stirring constantly, until all water has evaporated, about 3 minutes. Remove from heat and mash with a potato masher until mostly smooth. Stir in sour cream, butter and 1/4 teaspoon salt. Set aside.
• Whisk cornstarch and broth in a small bowl; set aside.
• Heat a large ovenproof skillet over medium-high heat. Add ground beef and cook, undisturbed, until browned on the bottom, about 4 minutes. Continue to cook, stirring and breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes. Add carrots, onion and garlic; cook, stirring often, until the carrots and onion soften slightly, about 6 minutes. Add tomato paste and herbs; cook, stirring constantly, for 1 minute. Stir the cornstarch mixture and add to the beef mixture along with peas, Worcestershire, pepper and the remaining 1/4 teaspoon salt. Cook, stirring often, until the mixture thickens, 2 to 3 minutes. Remove from heat. Evenly spread the mashed sweet potato mixture over the beef mixture in the skillet. Using a spoon, decoratively swirl the top. Bake until the topping is hot, 15 to 20 minutes.

SWEET POTATO SHEPHERD'S PIE

Steps:

• Heat oven to 375ºF.
• Microwave potatoes in medium microwaveable bowl on HIGH 4 min. or until tender. Mash until smooth. Add reduced-fat cream cheese; mix well.
• Brown meat with mushrooms and onions in dressing in large skillet; drain. Return to skillet. Mix flour and water. Add to meat mixture; cook 2 min. or until slightly thickened, stirring constantly. Stir in beans; spoon into 2 (2-cup) ramekins sprayed with cooking spray. Cover with potato mixture.
• Bake 15 min. or until heated through.

TURKEY SHEPHERD'S PIE WITH SWEET POTATO

Steps:

• For the mashed sweet potatoes: Scoop sweet potato flesh into a large bowl and mash with a fork or potato masher. Mix in the cream, butter, coriander, ginger and egg yolks. Season to taste with salt and pepper. Scrape into a pastry bag and set aside.
• For the topping: Mix the cheeses, breadcrumbs and fresh thyme together in a bowl. Set aside.
• For the shepherd's pie: Preheat oven to 375 degrees F.
• Render down the bacon in a large saute pan or braiser over medium heat until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the ground turkey to the pan, and cook, stirring often and breaking apart with a wooden spoon, until evenly browned, 5 to 7 minutes. Remove from pan and set aside. Add the onion, leek and sage, and cook until caramelized, another 7 to 10 minutes.
• Stir in the pine nuts, flour, tomato paste, coriander and ginger and cook for 2 more minutes. Add the chicken stock, carrots and meat, then return to a simmer and cook until reduced and nappe (when it thickly coats the back of a spoon), another 10 to 15 minutes. Taste for seasoning.
• Top with an even layer of the sweet potato mixture. Sprinkle evenly with the breadcrumb topping. Bake until golden brown, about 1 hour. Sprinkle with chopped parsley and serve.

SWEET-POTATO SHEPHERD'S PIE

Steps:

• Preheat oven to 425 degrees. Cover potatoes with 2 inches water in a pot; bring to a simmer. Cook until tender, about 17 minutes. Drain and return to pot. Mash with 2 tablespoons oil; season with salt.
• Place beef in a 10-inch cast-iron skillet over medium-high and cook, stirring occasionally and breaking up large pieces with a spoon, until browned, about 11 minutes. Transfer to a plate using a slotted spoon; pour off excess fat in skillet.
• Add 1 tablespoon oil, mushrooms, and onion to skillet; cook, stirring occasionally, until browned, about 6 minutes. Add beer; cook until reduced, about 3 minutes. Whisk together cornstarch, mustard, and broth in a bowl; add to skillet and bring to a boil. Return beef to skillet; season with salt and pepper. Top with mashed potatoes. Bake until bubbling, 25 to 30 minutes. Serve hot.

SWEET POTATO SHEPHERD'S PIE

Steps:

• Heat the oil in a large pan, then fry the onions for 6 mins until starting to turn golden. Add the garlic, carrots and thyme, and cook for 4 mins more. Stir in the mince, breaking it up with the spoon. When it has turned brown, add the lentils and swede with the flour. Cook for 1-2 mins, then gradually add the stock and red wine. Cover and simmer for 35-40 mins.
• Meanwhile, boil all the potatoes for 15-20 mins until tender, then drain and mash with the yogurt, nutmeg and black pepper. Spoon the meat mixture into a 2-litre ovenproof dish, spread or pipe the potato mixture on top, then grill until the topping starts to brown. (If making ahead, reheat in the oven at 180C/160C fan/gas 4 for 45 mins.) Serve with green veg, such as peas and broccoli.

SWEET POTATO SHEPHERD'S PIE

Steps:

• Preheat oven to 200C degrees.
• Heat non stick pan, add a little water and saute mince and onion until mince is lightly browned.
• Add vegetables, tomatoes and juice, worcestershire sauce, mustard, parsley and salt and pepper.
• Place mixture into ovenproof dish and top with mashed sweet potato.
• Bake at 200 for about 20 minutes.