Shepherd’s Pie May Be Our Favorite One-Pot Meal That Has It All
Also called cottage pie, Shepherd’s Pie is a traditional British dish that isn’t really a “pie” with a pastry crust. Instead, it uses a mashed potato crust layered over ground beef or lamb, and veggies, too—making it a complete meal-in-one, perfect for a family dinner or even for parties. It’s a great ground beef alternative to the usual burger patties, meatballs, bolognese sauce, or nachos topping. This dish also works as the perfect vehicle for your leftovers, even chicken, pork, or fish. And it uses sweet potato instead of regular potatoes for extra flavor and added nutrition.
Sweet Potato Shepherd’s Pie
Serves 6 to 8
- 3 tablespoons canola oil
- 1/2 cup chopped onions
- 1 cup carrots, peeled, diced small
- 3 cloves garlic, minced
- 1/2 kilo ground beef
- 2 tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 1 cup chicken stock
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves, chopped
- 2 teaspoons fresh rosemary, chopped
- salt and pepper, to taste
- 1 cup whole corn kernels
- 1 cup frozen peas, thawed
1. Preheat oven to 350ºF. Place a sauté pan on medium-high heat and add oil. Add onions and carrots. Cook for 4 to 5 minutes then add garlic.
2. Add ground beef and cook until browned. Sprinkle flour on the meat and continue cooking for 2 to 3 minutes. Add tomato paste, chicken stock, Worcestershire sauce, thyme, and rosemary. Add salt and pepper to taste.
3. Bring mixture to a boil then reduce heat to low. Add corn and peas to the mixture then cover and simmer for 8 to 12 minutes or until sauce is slightly thickened.
4. Transfer beef mixture to a baking dish and spread evenly. Add sweet potato mash (recipe below) as a second layer. Spread evenly with a rubber spatula.
5. Place baking dish in the preheated oven and bake for 10 to 12 minutes or just until the sweet potatoes begin to brown. Do not overcook. Serve hot.
SWEET POTATO MASH:
- 1/2 kilo sweet potatoes, boiled, peeled, mashed
- 1/4 cup milk
- 1/2 cup whipping cream
- 3 tablespoons unsalted butter
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
In a large bowl, combine all the ingredients. Mix until smooth and set aside.
This recipe first appeared in FOOD Magazine, Issue 2, 2015
Styling by Pixie Rodrigo Sevilla
Photography by Paulo Valenzuela