Shepherd’s pie gets a flavorful twist with whipped sweet potatoes scented with maple and orange zest. Comfort food you can feel good about eating.
I don’t know what the weather is like in your neck of the woods but around here it looks a little bit like Siberia. But if I’m being honest, I really don’t mind. The snow is gorgeous and there is nothing more beautiful than waking up to a winter wonderland where the sun makes everything sparkle like fairy dust.
What can I say, I’m a Michigan gal and you couldn’t pay me to live without four seasons. Aside from the beauty, the other best thing about winter is the chance to cozy up by the fire in flannel without any guilt!
And since we’re talking about guilt-free indulgences, I can’t wait to tell you about this Shepherd’s Pie with Whipped Sweet Potatoes. Whenever I make mashed root vegetables, I always make a little extra to re-purpose into something new.
When I recently created Maple Whipped Sweet Potatoes with Orange Zest, I knew I would be enjoying a Shepherd’s pie in my near future. Perhaps it’s my Irish roots (kiss me!) or maybe it’s my comfort-food-loving husband but this time of year begs for a warm and hearty casserole.
And since I’m working on those last 10 pounds, this is a healthier version you can feel good about eating.
Your fork is waiting.
Sweet Potato Shepherd’s Pie
- 1 pound ground sirloin (turkey chicken or lamb also work)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 2 carrots diced
- 1 medium onion diced
- 3 cloves garlic grated
- 2 tablespoons white whole wheat flour or all-purpose
- 2 cups beef or chicken broth low sodium
- 1 cup peas frozen
- 4 cups Maple Whipped Sweet Potatoes
- 6 ounces shredded Manchego cheese or other sharp cheese
- Pre-heat oven to 350 degrees.
- Heat a large, deep sauté pan over medium-high heat and spray with cooking spray.
- Add ground sirloin to the hot pan along with Worcester sauce, sage, thyme, salt and cayenne. Cook until browned, 7-9 minutes, using a wooden spoon to break down meat. Remove cooked beef from pan and set aside.
- In the same pan, sauté carrots, onions and minced garlic over medium heat until tender, about 6-7 minutes, stirring frequently.
- Add reserved beef back to the pan and sprinkle entire mixture with flour. Cook for 60 seconds then pour in chicken broth. Bring back to a boil then reduce heat to low. Simmer until gravy starts to form.
- Stir in frozen peas and cook until heated through, 1-2 minutes.
- Spread beef and vegetable mixture in an even layer on the bottom of a casserole or 8 x 11 baking dish.
- Sprinkle with shredded cheese then bake in the oven until bubbly and golden brown on top, 45-55 minutes depending on oven strength.
- Garnish with fresh parsley before serving.