Creators
Samara Pardi
Description
This hearty Shepard's Pie features a savory layer of ground beef and vegetables, topped with creamy whipped sweet potatoes, creating a deliciously comforting dish perfect for any meal.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Ground Beef | 4/5 lbs | lean |
Japanese Sweet Potato | 2 2/5 | medium, peeled and rough chopped |
Yellow Cauliflower | 4/5 head | small, chopped |
Carrot | 1 3/5 | medium, chopped |
Leeks | 1 3/5 | large, washed and chopped |
Zucchini | 1 3/5 | chopped |
Chicken Stock | 1 3/5 tbsp | |
Olive Oil | 2 2/5 tbsp | |
Salt | 2/5 tsp | or to taste |
Pepper | several grinds |
PREPARATION
- In a medium covered pot, add chopped sweet potatoes and enough water to submerge, then set on stovetop and boil low, covered, for about 25 minutes, until very tender but not soggy.
- Meanwhile, heat 2 tbsp olive oil in a skillet. Add leeks and soften for about 5 minutes over medium heat. Add carrots and cook another 4 minutes before adding cauliflower and zucchini. Saute for about 15 minutes, until cooked gently, stirring occasionally. Season with salt & pepper and set aside.
- In a separate skillet, heat remaining 1 tbsp olive oil, and crumble ground beef inside. Cook on medium heat for about 10 minutes, stirring occasionally and breaking apart pieces as they brown. Set aside.
- Drain water from sweet potatoes and add a pinch of salt and the chicken stock, then mash vigorously with a potato masher, (you may also use an electric whipper). Potatoes should be fluffy and smooth.
- In a 9X9 glass baking dish, layer the beef, then the veggies, then spread the whipped potatoes over the top.
- Bake in 350 °F ( 177 °C) oven for about 40 minutes, until top becomes light golden brown.