Sweet Potato Shepherds Pie

A different little twist on the typical mashed potatoes and ground lamb. This was created from the last 3 sweet potatoes left from Thanksgiving. Note: We didn't eat my sweet potatoes for thanksgiving...so you can only imagine how much STUFF I have made since...(sweet potato/pumpkin soup, whole wheat penne, sweet potatoes, spinach and leeks, recipes to come soon....)
 

 

 

 

3 large sweet potatoes

Salt and pepper

½  cup milk

1 egg, beaten

1 teaspoon sweet smoked paprika

1 Tablespoon butter

extra virgin olive oil

8 ounces  white mushrooms, quartered

2 lbs. ground beef or turkey

½  onion, chopped

2 tablespoons dried sage

1 cup frozen peas and carrots

2 tablespoons flour

3/4 cup dark beer

1 cup chicken or beef stock

3 tablespoons A-1 Sauce

2 tablespoons Dijon mustard

 

 

Cook the sweet potatoes. I am typically short on time, so I bake them in the microwave for like 8 minutes. Squeeze the potatoes out of the skin and mash with the milk, the egg and paprika; season with salt and pepper.

Place a heavy pot  on medium-high heat. Add the olive oil, mushrooms, onions and cook until soft, 5-6 minutes. Add the meat and cook until browned, 5 minutes. Drain. Add the sage and season with salt and pepper. Stir in the peas.

While the meat is cooking,  in another pan, heat butter over medium heat. Add flour and whisk.  Add the beer, until reduced, a minute or two. Add the stock and A1 sauce; season with salt and pepper. Cook until thickened slightly, then whisk in the mustard. Stir the gravy into the meat.

 

Pour the meat and gravy into a casserole pan (13x9) and top with the sweet potatoes. Broil until the potatoes golden-brown and set.

Enjoy this delicious, comfy casserole!

-e