A Springdell Twist on Shepard’s Pie 1

I have a few nights during the week that I need to have dinners that I can put in the oven and let them cook while I teach piano lessons.  This dish is great for that.  For tonight I used two of the Springdell sweet potatoes from the share as well as half of the ground beef.   Into a Shepard’s Pie they went.  My typical pie has creamy whipped white or yellow potatoes, ground beef, and corn.  Not tonight, we went with a bit of a twist.  In the long days of winter we need a little of the unexpected I think.

 I baked the sweet potatoes until very tender and swished them together with some butter and a splash of milk in the food processor.



imageBe careful not to process them too long, you don’t want your sweet potatoes to become gummy.




I browned the meat with some minced fresh garlic, salt, and pepper and then added some homemade stock and let it simmer a few minutes with some cumin and a touch of ground cloves to give it a bit of a kick.


When most of the liquid simmered down and the flavor intensified a bit I added some corn I had frozen from the summer share, and some edamame as well.


Into a dish goes the meat mixture and top it off with the sweet potato.  Pop it in the oven and bake at 350 degrees just to meld the flavors together and heat it through.  Yum!


I usually post a photo of the finished plate of food.  Well, let’s be honest.  Anyone who has had a Shepard’s pie knows that it is not the prettiest dish to present, but tasty!  So, to end my post I decided to show how well the meal went at our dinner table, and hopefully at yours as well.  Enjoy!



About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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