For The Shepherd’s Pie Filling:

  • 1 pound ground beef or lamb
  • 2 medium carrots, peeled and diced
  • 1 small green pepper, diced
  • 1 large Vidalia onion, diced
  • 4 cloves garlic, minced
  • 1 bag petite corn frozen
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried rosemary or dried herb of choice
  • 1/2 teaspoon fine salt or to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup water

For The Sweet Potato Topping:

  • 2 large sweet potatoes (about 12 ounces each), peeled and cubed (~6 cups cubed)
  • 1 tablespoons butter
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon fine
  1. Preheat oven to 425℉. Bake the sweet potatoes for 40 minutes. Reduce heat to 375 and bake for 45 more
  2. In a medium skillet over medium-high heat, saute the chopped carrots, green pepper,  onion, and garlic. Continue cooking until the carrots are soft, about 12-15 minutes and set aside
  3. Brown ground beef until cooked add veggies simmer for five minutes
  4. Microwave corn for two minutes and add herbs and water
  5. Mash sweet potatoes add butter and process with an immersion blender
  6. Spoon into a 8×9 casserole and top with mixture
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