This is a really flavourful hearty recipe, which is perfect for the weekend when you have a little extra time to prep dinner. It’s a bit of a spin on the traditional Shepherd’s pie that uses a simple potato topping, and ground the ground pork makes it taste a little different too!
Modified from Christine Cushing Recipe (http://www.foodnetwork.ca/recipe/sweet-potato-shepherds-pie/5952/)
Sweet Potato Shepherds Pie!
Sweet Potato Topping
- 3 medium organic sweet potatoes, washed and peeled
- 3 medium organic Yukon gold potato, washed and peeled
- 1 whole garlic head, with about ½ an inch of the top removed (http://www.youtube.com/watch?v=gGXBpvLxwgI)
- a little ghee for roasting
- Pinch allspice
- Sea salt and freshly ground pepper to taste
- ¼ cup whole organic milk or cream
- 1 tablespoon organic butter (15 ml)
- Pinch nutmeg
Meat Filling
- 1 tablespoon organic butter, or ghee
- 1 ½ pounds organic traditionally raised ground pork
- 1 large yellow onion, finely, chopped
- 2 stalks organic celery, finely, diced
- 2 organic carrots, grated
- 2 teaspoons fresh chopped thyme, or dry thyme
- 1 teaspoon fresh chopped rosemary, or dry rosemary
- Pinch ground cloves
- ½ teaspoon ground cinnamon
- 1 tablespoon Worcestershire sauce (I use a GF brand)
- 1 tablespoon Dijon mustard
- 1 ½ cups organic chicken stock
- Sea salt and fresh ground black pepper, to taste
- 3/4 cup organic frozen peas
Preheat your oven to 375°. Place potatoes and sweet potatoes in a Corningware or similar oven proof container that has a lid, and rub with a little ghee. Place garlic head in the container and cover with glass lid. Cook for 45-60 minutes or until potatoes and sweet potatoes are tender.
Meanwhile the topping ingredients are in the oven, you can begin to make your filling: In a large pot heat ghee at medium heat, add onions and pork and cook until onions are fragrant pork is golden, about 5 minutes. Add celery, carrots, thyme, rosemary, cloves, cinnamon, Worcestershire sauce, and Dijon mustard and cook for another 5 minutes. Add chicken stock and season with salt and pepper. Bring to boil and then simmer until liquid evaporates, about 20 minutes. Add frozen peas and pour into a large Pyrex dish.
Once potatoes and sweet potatoes are cooked, remove from oven. Remove garlic head from the dish, and pour milk, butter, pinch of nutmeg and allspice, over the potatoes. Mash with a potato masher or a hand blender, but leave lumpy.
Gently squeeze the roasted garlic over the mashed potatoes and mash again until smooth.
Top meat mixture with potatoes and spread evenly with a spatula.
Bake at 350° for about 20 minutes, or until bubbling and slightly golden on top.
Remove from oven and allow to cool for about 5 minutes before cutting. Serve with salad,
Enjoy & Have a fantastic weekend!
Daniela