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The ingredients needed to make Sweet Potato Shepherd's Pie:
- Take Potato Topping
- Use 1 Peeled Russet Potato
- Get 1 Peeled Sweet Potato
- You need 2 tbsp Salted Butter
- Take 2 tbsp Sour Cream
- Prepare 1/4 tsp Salt
- Use 1 dash Ground Black Pepper
- Take 2 pinch Dried Tarragon
- Provide 1/4 tsp Smoked Paprika
- Use Filling
- Prepare 4 large Celery Stocks
- Get 3 large Basil Leaves
- Take 5 large Pineapple Sage Leaves
- Use 10 oz 80/20 Ground Beef
- Get 1 tbsp Salted Butter
- Use 1/2 tsp Salt
- Get 2 dash Ground Black Pepper
- Provide 1/2 tsp Crushed Red Pepper
Instructions to make Sweet Potato Shepherd's Pie:
- Preheat oven to 350°F.
- Slice russet and sweet potatoes into 1-inch chunks. Add to a saucepan and fill with water until covered. Simmer over medium-high heat for roughly 20 minutes, or until potatoes are soft enough for mashing.
- Meanwhile, for the filling, slice celery stalks lengthwise in half, then chop into 1/2-inch pieces.
- Chiffonade pineapple sage and basil leaves into thin ribbons. NOTE: If you can't find pineapple sage, use regular sage leaves and add some orange zest. It should be close.
- Add a tablespoon of butter to a medium skillet and melt over medium-low heat. Add celery, pineapple sage, basil, 1/4 teaspoon of salt, and a dash of black pepper. Saute on medium-low for 10 minutes, or until celery had just lost its crispness.
- Set aside cooked celery in a medium-sized bowl. To the same skillet celery was cooked in, add ground beef, 1/4 teaspoon of salt, a dash of black pepper, and the crushed red pepper. Increase heat to medium and cook 7 minutes or until cooked through.
- While the beef is cooking, strain the cooked potatoes and return to saucepan. With a mixer or by hand, mash the potatoes with the butter, sour cream, salt, pepper, tarragon, and smoked paprika.
- Transfer cooked beef to bowl with celery and mix together. Pour the mixture into the bottom of a small baking dish. Then, spread the mashed potatoes on top to cover completely.
- Bake at 350 for 20 minutes.
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