Recipe For Sweet Potato Shepherd’s Pie
I love to be adventurous in the kitchen. Now that the weather is cooling down, I have started reusing my oven and am offering my grille some respite. So here is this week’s revelation. I had ground hamburger, lots of frozen vegetables and a few sweet potatoes on hand. I’d never tried it before but figured, mashed sweet potato couldn’t be too different in preparation that regular mashed pots from scratch. I was right! (I always am, just ask my husband). So here is my healthy recipe for Shepherd’s Pie.
- 2 Large sweet potatoes
- 1.25 lbs of lean ground hamburger (93% or higher)
- frozen vegetables (less sodium and more nutritional content preserved) I did carrots and green beans
- 2/3 cup of skim milk
- 1/4 cup of margarine
To do potatoes: Peel and wash the sweet potatoes. Slice them to make boiling quicker. Boil them until they are soft and mash-able. Drain fully boiled potatoes. In a glass bowl add potatoes and butter. Depending on how soft or lumpy you like your potatoes, add or use less milk for consistency desired. Mash Mash Mash.
To do vegetables: if you opted for canned veggies, just open & drain. If you opt for frozen veggies, follow preparation on package for steaming them to keep them from getting water logged.
To do meat: grind and cook hamburger meat until nice and brown on stove top.
Put it all together: Get a Pyrex casserole dish that is oven safe. Place the hamburger as the bottom layer. Second layer should be vegetables. Third and top layer is mashed sweet potatoes. some people sprinkle cheese on their mashed pots (shredded). I did not as to keep calorie count and fat contents low. Place in oven at 360 for 45 minutes uncovered.