Take a classic and make it sweet!
Sweet Potato Shepherd's Pie
Who doesn't love Shepherd's Pie? This recipe serves 4, and is great as a make-ahead meal. Complete the casserole, and then freeze until you're ready to cook.
Ingredients:
- 1 ½ lbs Sweet Potato, peeled and cut into cubes
- 1 lbs Butternut Squash, peeled and cut into cubes
- 1 Russet Potato, peeled and cut into cubes
- 2 tbsp butter
- 2 tbsp maple syrup*
- 1 ½ lbs Sweet Italian sausage, casing removed
- 2 cups onions, minced
- 1 tbsp minced garlic
- 1 egg, lightly beaten
- ¾ cup frozen peas
- 1 ½ tsp curry powder
- ¾ cup frozen corn
- ½ tsp ground coriander
- 1/3 cup whipping cream
- 1 tsp tabasco
- *Available from Well Seasoned
Instructions:
- Cook sweet potatoes, squash and Russet potato in salted water until tender. Mash and stir over heat until excess moisture evaporates - 5 minutes.
- Add butter and syrup. Season to taste with S & P. Mix mixture until smooth.
- Cook sausage in skillet over medium heat until sausage is cooked through, breaking up as you go - about 10 minutes. Use a slotted spoon and transfer sausage to a bowl.
- Save some of the drippings in the pan and add onions and garlic. Cook until onions are golden. Add onion mixture to sausage. Season with S & P.
- Cool, mix In peas and corn, curry powder, cream, egg, coriander and hot sauce. Transfer sausage mixture to a greased lasagna pan.
- Spoon mashed potato mixture over top.
- Either Freeze covered, or bake in oven at 375 until top is browned.
Prep Time (pre-bake): 35 Minutes
Cook time: 10 Min
Photo credit: Farther Along, according to Attribution 2.0 Generic (CC BY 2.0)