Beef And Sweet Potato Shepherds Pie Recipes

SWEET POTATO SHEPHERD'S PIE

Steps:

• Preheat oven to 425°F. Place sweet potatoes in a large saucepan; add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium; simmer, undisturbed, until fork-tender, 10 to 12 minutes. Drain the sweet potatoes and return to the pan.
• Cook the sweet potatoes over low heat, stirring constantly, until all water has evaporated, about 3 minutes. Remove from heat and mash with a potato masher until mostly smooth. Stir in sour cream, butter and 1/4 teaspoon salt. Set aside.
• Whisk cornstarch and broth in a small bowl; set aside.
• Heat a large ovenproof skillet over medium-high heat. Add ground beef and cook, undisturbed, until browned on the bottom, about 4 minutes. Continue to cook, stirring and breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes. Add carrots, onion and garlic; cook, stirring often, until the carrots and onion soften slightly, about 6 minutes. Add tomato paste and herbs; cook, stirring constantly, for 1 minute. Stir the cornstarch mixture and add to the beef mixture along with peas, Worcestershire, pepper and the remaining 1/4 teaspoon salt. Cook, stirring often, until the mixture thickens, 2 to 3 minutes. Remove from heat. Evenly spread the mashed sweet potato mixture over the beef mixture in the skillet. Using a spoon, decoratively swirl the top. Bake until the topping is hot, 15 to 20 minutes.

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.

BEEF AND SWEET POTATO SHEPHERD'S PIE

Steps:

• Preheat oven to 425°F Cut slits or poke holes in sweet potato to vent steam. Bake potatoes for 35 minutes or until tender. (You can microwave them if you want to save time).
• While that is baking, combine flour, paprika, ginger, salt, pepper and allspice and stir to combine.
• Toss cubed beef in the flour mixture to coat all pieces.
• In a large nonstick skillet, warm 1 Tbsp olive oil over medium-high heat. Add onions and cook till brown. Add mushrooms and cook till softened.
• Remove mushrooms and onions and set aside.
• Add 1 Tbsp olive oil to skillet and brown the flour coated meat. Don't cook all the way through, just brown on all sides and no blood.
• Add back in the onions and mushrooms and the leftover flour mixture (any that didn't stick to the meat) and stir to combine. Add broth and bring all to a boil. Stir till thick, then remove from heat.
• Remove sweet potatoes from oven and cut in half. Scoop out the flesh into a bowl. Add butter and brown sugar and remaining ginger and mash into potatoes with a potato masher or fork.
• Transfer the beef mixture to individual baking dishes like for a single pot pie. spoon the mashed sweet potatoes on top of the mixture and spread evenly.
• Bake the pies for about 20 minutes uncovered.

SWEET-POTATO SHEPHERD'S PIE

Steps:

• Preheat oven to 425 degrees. Cover potatoes with 2 inches water in a pot; bring to a simmer. Cook until tender, about 17 minutes. Drain and return to pot. Mash with 2 tablespoons oil; season with salt.
• Place beef in a 10-inch cast-iron skillet over medium-high and cook, stirring occasionally and breaking up large pieces with a spoon, until browned, about 11 minutes. Transfer to a plate using a slotted spoon; pour off excess fat in skillet.
• Add 1 tablespoon oil, mushrooms, and onion to skillet; cook, stirring occasionally, until browned, about 6 minutes. Add beer; cook until reduced, about 3 minutes. Whisk together cornstarch, mustard, and broth in a bowl; add to skillet and bring to a boil. Return beef to skillet; season with salt and pepper. Top with mashed potatoes. Bake until bubbling, 25 to 30 minutes. Serve hot.

SWEET POTATO-TOPPED SHEPHERD'S PIE

Steps:

• Heat oven to 375°F. Spray shallow 2-quart casserole with cooking spray. In 12-inch nonstick skillet, cook beef, onion, carrots and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in broth, tomato paste, Worcestershire sauce, 3/4 teaspoon of the salt and the thyme. Heat to boiling; reduce heat. Cover; simmer 10 minutes.
• In small bowl, mix flour and water. Stir into beef mixture. Cook 2 minutes, stirring until thickened. Stir in spinach. In large saucepan, place potatoes and enough water to cover. Simmer 10 to 15 minutes or until tender; drain. In large bowl, beat potatoes, milk, butter and remaining 1/2 teaspoon salt until smooth.
• Spoon beef mixture into casserole. Top with potato mixture. Bake uncovered 30 minutes or until potatoes begin to brown.

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 AND VENISON SHEPHERD'S PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pierce the sweet potato several times with a fork and wrap in aluminum foil. Place on a baking sheet.
• Roast in the preheated oven until sweet potato is fork-tender, 70 to 90 minutes. Remove from the oven and let cool enough to handle, 5 to 10 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 9-inch deep-dish pie plate and place on a rimmed baking sheet to prevent bubbling over.
• Peel skin off the sweet potato and place flesh into a large bowl. Add butter, milk, salt, pepper, sage, and nutmeg. Beat using an electric mixer until ingredients are combined. Mix in Cheddar cheese gently. Set aside.
• Heat vegetable oil in a Dutch oven over medium-high heat. Add mushrooms, onion, carrots, celery, and garlic. Sprinkle with salt. Cook until vegetables have softened, 5 to 7 minutes. Add venison, thyme, oregano, garlic powder, onion powder, 1/2 teaspoon salt, pepper, and sage. Stir to combine, breaking up any large pieces of venison. Cook until venison is no longer pink, 5 to 7 minutes.
• Stir flour into the pot and cook for 1 minute. Pour in white wine and stir to loosen any browned bits from the bottom of the pan. Cook until wine has reduced slightly, 2 to 3 minutes. Stir in broth. Allow mixture to come to a simmer; continue to cook until filling has thickened, 5 to 10 minutes. Stir in peas. Taste and adjust salt and pepper as necessary. Remove from heat and let cool slightly.
• Pour filling into the prepared pie plate. Top with sweet potato mixture and spread gently across the top, covering most of the filling.
• Bake in the preheated oven until top is set and filling is bubbling, about 30 minutes. Allow to cool slightly before serving.

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:

• Heat the oil in a large pan, then fry the onions for 6 mins until starting to turn golden. Add the garlic, carrots and thyme, and cook for 4 mins more. Stir in the mince, breaking it up with the spoon. When it has turned brown, add the lentils and swede with the flour. Cook for 1-2 mins, then gradually add the stock and red wine. Cover and simmer for 35-40 mins.
• Meanwhile, boil all the potatoes for 15-20 mins until tender, then drain and mash with the yogurt, nutmeg and black pepper. Spoon the meat mixture into a 2-litre ovenproof dish, spread or pipe the potato mixture on top, then grill until the topping starts to brown. (If making ahead, reheat in the oven at 180C/160C fan/gas 4 for 45 mins.) Serve with green veg, such as peas and broccoli.

SWEET POTATO SHEPHERD'S PIE

Steps:

• Heat oven to 375ºF.
• Microwave potatoes in medium microwaveable bowl on HIGH 4 min. or until tender. Mash until smooth. Add reduced-fat cream cheese; mix well.
• Brown meat with mushrooms and onions in dressing in large skillet; drain. Return to skillet. Mix flour and water. Add to meat mixture; cook 2 min. or until slightly thickened, stirring constantly. Stir in beans; spoon into 2 (2-cup) ramekins sprayed with cooking spray. Cover with potato mixture.
• Bake 15 min. or until heated through.