Sweet Potato Shepherd’s Pie

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December 5, 2016

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

Here’s what you’ll do:

  • 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!

Optional: Add a little cinnamon to the meat sauce to give it a special kick

This recipe freezes well too, so consider doubling or tripling the recipe and stocking it away!

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