Shepherd’s Pie with Sweet Potato Mash
Snow is officially sticking to the ground, which calls for comfort food — and a savoury Skillet Shepherd’s Pie definitely checks the box. Audibly bubbling out the oven with a thick layer of mashed sweet potatoes (brushed with a little butter) blanketing ground lamb and vegetables, and it’s a winner!
- 1 T Olive oil
- 1 large onion, chopped
- 2 cloves of Garlic, minced
- 454 g Lamb, lean and ground (substitute with lean ground beef, if you prefer for Cottage Pie)
- 1 C Beef Broth
- 1 1/2 T Saturnalia
- ½ tsp Chille Flakes *Optional
- Salt & Pepper to taste
- 1 ½ – 2 C of Veggies (a mix of frozen corn, peas, chopped beans or carrots)
- 1 T Worcestershire Sauce
- 5-6 Sweet potatoes, peeled and cut into large pieces
- 3 T Butter
- ⅓ C Milk
- ¼ C Parmesan Cheese, grated
- Salt and Pepper to taste
- Pre-heat oven to 350 ° F.
- In a medium-sized pot of boiling water, cook the sweet potatoes until tender (about 15 – 20 minutes)
- In an oven-proof skillet, cook the lamb for about 5 minutes breaking it up into smaller chunks.
- Add the onions and cook for a couple of minutes string together with the lamb, then add the garlic and blend.
- Add the crushed chille flakes, Worcestershire sauce, beef broth and veggies. Cook on low.
- Drain and mash the cooked sweet potatoes, adding the butter, milk, parmesan cheese, salt and pepper.
- Spread the mash over the top of cooked meat mixture, and place in the oven for 35 – 40 minutes so that the top gets a nice golden brown colour. Serve warm.