Sweet Potato Shepherd's Pie

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:

1. Cook sweet potatoes, squash and Russet potato in salted water until tender. Mash and stir over heat until excess moisture evaporates - 5 minutes.
2. Add butter and syrup. Season to taste with S & P. Mix mixture until smooth.
3. 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.
4. 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.
5. Cool, mix In peas and corn, curry powder, cream, egg, coriander and hot sauce. Transfer sau­sage mixture to a greased lasagna pan. 
6. Spoon mashed potato mixture over top.
7. Either Freeze covered, or bake in oven at 375 until top is browned.