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Shepherd's Pie with Sweet Potato Topper

Prep Time30 mins
Cook Time20 mins
Servings: 4

Ingredients

  • 1 lb beef, ground, 90% lean
  • 2 medium carrot
  • 1 medium onion
  • 1 cup green peas, frozen
  • 1 cup corn, frozen
  • 1 cup white whole wheat flour
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon thyme, dried
  • 1 large russet potato
  • 1 large sweet potato
  • 1 cup half and half
  • 2 tablespoon olive oil
  • 3 tbsp chopped chives, fresh, chopped

Instructions

  • Preheat oven to 375 F.
  • Peel and chop the russet potato and sweet potato into 1-inch cubes and steam until tender. Place the cooked potatoes in a large mixing bowl and set aside.
  • Dice the onion, peel and chop the carrots, then add both to a large, deep-sided pan with a splash of olive oil. Saute the carrots and onion until just beginning to soften.
  • Add the beef and dried thyme, breaking up the meat with a spoon. Turn the heat up to medium-high, and continue to cook, stirring often, until the beef is no longer pink.
  • Sprinkle the beef, carrot, and onion mixture with flour. Stir the mixture to incorporate the flour, then add 1/2 cup water and cook another 5 minutes, stirring often. (A roux will form around the meat.)
  • Remove from heat and stir in frozen peas, corn, and Worcester sauce.
  • Press the filling into a 9 x 9 baking dish.
  • To the mixing bowl of potatoes, add the half-and-half, 2 tablespoons olive oil, and salt and pepper to taste.
  • Use a potato masher (or a big fork) to mash it all up until it becomes smooth and creamy.
  • Spread the topping over the filling in the baking dish, and bake at 375 for 20 minutes or until heated through.
  • Garnish with a sprinkle of chives, and serve.