Sweet Potato Shepherd’s Pie

Amarante ↓

Thu, May 30 2024, 12:45 pm

We liked the a lot. I used lamb but you can sub chopped beef if you prefer. Leftovers were delicious Very Happy

The Moroccan influenced filling was much more interesting (at least to me) than the standard relatively bland versions

ETA - This would be relatively easy to scale up for a larger gathering.

Sweet Potato Shepherd’s Pie

Yield: 4 to 6 servings

INGREDIENTS

1½ pounds sweet potatoes, peeled and cut into 1½-inch chunks (about 2 large potatoes)
3 tablespoons unsalted butter, diced - sub olive oil or a good vegan butter
2 teaspoons smoked paprika - this is a great spice - very different than the standard sweet paprika
Salt and black pepper
3 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
1 teaspoon ground cumin
½ teaspoon ground cinnamon
⅛ teaspoon ground cayenne, plus more to taste
3 large garlic cloves, minced
1 pound ground lamb (or beef)
1 (15-ounce) can chickpeas, rinsed
½ cup pitted dates, chopped
3 tablespoons chopped fresh parsley, plus more for serving
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup beef broth

PREPARATION

Bring a large pot of water to a boil over medium-high heat. Add the sweet potatoes and cook for 15 to 20 minutes, until fork tender. Drain, then return the potatoes to the pot and cook over medium heat for 1 to 2 minutes, until any remaining moisture has evaporated. Using a potato masher, mash the potatoes until smooth. Add the butter and ½ teaspoon of the paprika; mix until smooth. Season to taste with salt.

Meanwhile, heat the oven to 375 degrees and make the filling: In a large (12-inch) skillet, heat the olive oil over medium-low. Add the onion, cumin, cinnamon, cayenne and the remaining 1½ teaspoons paprika, and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Add the garlic and cook for 1 more minute.

Increase the heat to medium-high and add the lamb. Cook, breaking up the meat with a spoon, until browned, 3 to 5 minutes. Stir in the chickpeas, dates and parsley. Add the tomato paste and cook, stirring, until it’s incorporated, 1 to 2 minutes. Sprinkle on the flour and cook until no more flecks of flour are visible, about 1 minute. Add the broth and cook over medium-low, stirring occasionally, until the sauce thickens, 3 to 5 minutes.

Transfer the filling to a 9-inch or other 2-quart baking dish with 2-inch sides. Dollop spoonfuls of the mashed sweet potatoes on top, covering the surface, then use a spatula to spread them into an even layer.

Bake, uncovered, for 25 to 30 minutes, until the filling is bubbling up around the edges of the pan. To brown the top slightly, broil on high for 2 minutes, watching carefully. Cool for 15 minutes, then serve, garnished with more parsley.

Last edited by Amarante on Thu, May 30 2024, 12:52 pm; edited 1 time in total