Sweet Potato Shepherd’s Pie

Ingredients:

For the potatoes:

1-1/2 Pounds Sweet potatoes, peeled, diced
3 Garlic cloves
1/2 C Milk
1/4 C Chicken Broth
2 T Sour Cream
Salt and pepper to taste

For the filling:

1 lb Lean Ground beef (or turkey)
1 t Olive oil
1 Medium onion, diced
1 Celery stalk, chopped
1 Parsnip, diced
2 Cloves garlic, diced
8 oz Mushrooms, diced
10 oz Frozen mixed vegetables
2 T Flour
1 C Chicken broth
2 t Tomato paste
1 t Worcestershire sauce
1 t Freshly chopped rosemary
Salt and pepper, to taste
Paprika, to sprinkle

Directions:

Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, sour cream, salt and pepper. 

Preheat oven to 400°F.

In a large saute pan brown meat; season with salt and pepper. When cooked, set aside. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.

Add garlic and mushrooms; sauté another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked meat, and mix well. Simmer on low about 5-10 minutes.

Spread meat mixture in a casserole dish. Top with mashed sweet potatoes. Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. Bake 20-30 minutes or until potatoes turn golden. Remove from oven and let it cool 10 minutes before serving.

*Adapted from http://www.skinnytaste.com/2012/11/sweet-potato-turkey-shepards-pie.html