Shepherd's Pie

This wholesome comfort food classic gets a modern twist using sweet potatoes. The delicious casserole is an all-in-one filled with beef and root vegetables.

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#shepherdspie #beef #beefcasserole #sweetpotatoes

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For the Pie:

1 pound ground beef (93% lean)

1 large white onion diced

2 large carrots diced

8 oz mushrooms sliced

oil for pan

1 teaspoon dried thyme

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons all-purpose flour

1 cup beef broth

1 cup frozen peas

3 large sweet potatoes peeled

1 head cauliflower cut in florets

2/3 cup 2% milk

2 tablespoons butter

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Technique:

Brown beef in skillet over medium heat with 1/2 teaspoon of salt and 1/4 teaspoon pepper, transfer to plate and set aside.

Wipe out pan and add oil. On medium heat, add onions and carrots and cook until softened about 10 minutes.

Raise heat to medium high and add mushrooms, thyme, garlic, onion powder, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for another 5-8 minutes.

Return ground beef to pan and turn down heat to medium.

Add flour and cook about 2 minutes. Stir in beef broth and simmer. Stir in peas.

Pour mixture into a 9x11 baking dish.

Preheat oven to 350 degrees.

Cut sweet potatoes and cauliflower into small chunks and boil for 10-15 minutes until fork tender.

Drain out water and mash potatoes and cauliflower with potato masher. Add milk, butter and remaining salt and pepper.

Spread sweet potato mixture over top of beef mixture and bake for 25 minutes.

(photos shown are for a doubled recipe)