Autumn Sweet Potato Shepherds Pie Recipes

SWEET POTATO SHEPHERD'S PIE

Steps:

• Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once., Meanwhile, in a large skillet, cook beef and onion until meat is no longer pink; drain. Add the corn, tomato sauce and spices. Place in a 1-qt. baking dish coated with cooking spray; set aside., When cool enough to handle, cut potato in half; scoop out the pulp and place in a small bowl. Mash with butter, milk, salt and pepper. Spread evenly over meat mixture., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

SWEET POTATO SHEPHERD'S PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In pot of boiling water, cook potatoes for about 15 minutes or until tender.
• Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside.
• In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes.
• Stir in flour and cook, stirring, for 1 minute.
• Add stock to skillet; bring to a boil.
• Add peas, corn, carrots, and remaining ground pepper.
• Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.
• Bake in the preheated oven for about 15 minutes or until bubbly around edges.

SWEET POTATO SHEPHERD'S PIE

Steps:

• Fill a pot 3/4 of the way with cold water. Add 1 tbs of salt to the pot along with the peeled and chopped sweet potatoes and golden potatoes. Place the pot on high heat and boil for 15-20 minutes until potatoes are tender (a knife or fork should go clean through a potato piece if you poke one, if there's still resistance, it's not cooked all the way. P.S. It's really important to put the potatoes in cold water because it keeps them from getting sticky and gummy.
• When the potatoes are done, reserve 1 cup of the boiling water and strain off the rest of the water. Mash the potatoes with a masher or large fork. Add 2 tbs olive oil, 1/2 tsp salt and gradually add the reserved boiling water 1/4 cup at a time. How much water you use depends on how thick you like your mashed potatoes; I like mine thick and use about 1/2 cup. Set the potatoes aside.
• Heat a deep skillet to medium high heat. Add 1 tbs of olive oil to the warm skillet. Add onions to the pan and let them cook for about 2 minutes (occasionally stirring) until lightly golden brown. Add the chopped carrots to the onions, stir and let them cook for 3 minutes. Add the chopped mushrooms to the pan, stir and let cook for another 2 minutes. Add 2 tsp of thyme to the veggies, along with 1/2 tsp salt and 1/4 tsp black pepper. Pour the cooked veggies into your baking dish (I use a 3 cup glass Pyrex dish).
• Place the skillet back on the burner and turn the heat up to high. Add 1 tbs of olive oil to the pan. Add the ground turkey, smoked paprika, cayenne, 1/2 tsp salt and 1/4 tsp black pepper to the skillet. Use a rubber spatula or wooden spoon to break the meat into smaller bits as it cooks, about 3-4 minutes. You'll know it's cooked when you don't see any more bright pink meat. Add the thyme to the cooked meat and stir until evenly combined. Turn off the heat and pour the cooked meat into the cooked veggies.
• Stir the meat and veggies together in the baking dish until everything is evenly combined. Top the meat with the sweet potato mash and use a spoon or rubber spatula to spread the potatoes into an even layer.
• Set the oven to your high broil setting. Broil the shepherd's pie for 5-10 minutes (depends on how hot your oven is) until the top of the potatoes are golden brown with some small charred spots. Enjoy!

AUTUMN SWEET POTATO SHEPHERD'S PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large oven-safe skillet over medium-high heat. Cook ground turkey until browned, about 5 minutes. Reduce heat to medium. Stir in onion, bell pepper, garlic, salt, pepper, oregano, cumin, ancho chile powder, and cinnamon. Cook, stirring occasionally, until onion and peppers have softened, about 5 minutes. Stir in tomatoes and pumpkin. Top with mashed sweet potatoes and sprinkle with smoked paprika.
• Bake in the preheated oven until flavors are well combined and sweet potatoes are browned, about 30 minutes.

AUTUMN SWEET POTATO SHEPHERD'S PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large oven-safe skillet over medium-high heat. Cook ground turkey until browned, about 5 minutes. Reduce heat to medium. Stir in onion, bell pepper, garlic, salt, pepper, oregano, cumin, ancho chile powder, and cinnamon. Cook, stirring occasionally, until onion and peppers have softened, about 5 minutes. Stir in tomatoes and pumpkin. Top with mashed sweet potatoes and sprinkle with smoked paprika.
• Bake in the preheated oven until flavors are well combined and sweet potatoes are browned, about 30 minutes.

SWEET POTATO SHEPHERD'S PIE

Steps:

• Peel, chop and boil sweet potatoes and baking potatoes until tender.
• Preheat oven to 350°. Coat a 9x13-inch pan with cooking spray.
• While potatoes are boiling, heat oil in a large skillet over medium heat. Cook onion in oil for about 5 minutes, stirring frequently.
• Stir in the ground "beef" (no need to brown), Textured Vegetable Protein, and basil, and cook and stir for 5 more minutes.
• Mix in the garlic, green beans, and tomatoes, and simmer for 5 minutes.
• Transfer beef mixture to prepared dish.
• Mash the potatoes and mix in the eggs. Spread evenly over meat mixture.
• Bake in a preheated oven for 20 minutes, or until potatoes start to brown on top.
• Sprinkle with cheese and continue cooking for 5 minutes.

SWEET POTATO SHEPHERD'S PIE

Steps:

• Spray a 9" x 13" baking dish with non-stick cooking spray.
• Prick each sweet potato several times with a fork and microwave in batches until tender (about four minutes per potato).
• Remove skins and place in a large bowl. Add remaining topping ingredients and mash well. Then set aside.
• Preheat oven to 375°F
• In a large skillet, heat oil on medium-high heat.
• Saute onions until translucent; add garlic and saute for 30 more seconds.
• Add turkey and saute until meat is starting to brown, then add carrots, mushrooms and peas and saute for 2 minutes.
• Add tomato paste, barbecue sauce and flour, then blend well.
• Stir in chicken stock and continue cooking until mixture starts to thicken, about 5 minutes, then remove from heat.
• Turn into baking dish and spread evenly, then top with sweet potato mixture.
• Bake uncovered for about 20 minutes or until the sides start to bubble and the top starts to brown.

AUTUMN SWEET POTATO SHEPHERD'S PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large oven-safe skillet over medium-high heat. Cook ground turkey until browned, about 5 minutes. Reduce heat to medium. Stir in onion, bell pepper, garlic, salt, pepper, oregano, cumin, ancho chile powder, and cinnamon. Cook, stirring occasionally, until onion and peppers have softened, about 5 minutes. Stir in tomatoes and pumpkin. Top with mashed sweet potatoes and sprinkle with smoked paprika.
• Bake in the preheated oven until flavors are well combined and sweet potatoes are browned, about 30 minutes.

AUTUMN SWEET POTATO SHEPHERD'S PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large oven-safe skillet over medium-high heat. Cook ground turkey until browned, about 5 minutes. Reduce heat to medium. Stir in onion, bell pepper, garlic, salt, pepper, oregano, cumin, ancho chile powder, and cinnamon. Cook, stirring occasionally, until onion and peppers have softened, about 5 minutes. Stir in tomatoes and pumpkin. Top with mashed sweet potatoes and sprinkle with smoked paprika.
• Bake in the preheated oven until flavors are well combined and sweet potatoes are browned, about 30 minutes.

SWEET POTATO SHEPHERD'S PIE

Steps:

• Preheat oven to 200C degrees.
• Heat non stick pan, add a little water and saute mince and onion until mince is lightly browned.
• Add vegetables, tomatoes and juice, worcestershire sauce, mustard, parsley and salt and pepper.
• Place mixture into ovenproof dish and top with mashed sweet potato.
• Bake at 200 for about 20 minutes.