Monday, March 12, 2012

Sweet Potato Shepherd's Pie

It's been a month since I've posted a recipe, primarily because I've just been making things from other people's cookbooks for dinner, but also because I only like to post a recipe when I know I've made something good. This is definitely post-worthy.

*Serves 2-4*

1 lb Ground beef
2 small Sweet potatoes
1 large Egg
1/2 medium Yellow onion
1/8 cup Tapioca flour
1 tbsp Minced garlic
1 small Zucchini
4 tbsp Unsalted butter
1/2 cup Beef broth
1 tsp Worcestershire sauce
1/2 tsp Rosemary
Pinch of nutmeg
Coarse salt and pepper to taste

Preheat the oven to 375 degrees. Peel and boil the sweet potatoes and set aside. In a large pan, melt one tablespoon of the butter. Chop the onions and zucchini and add to the pan along with the garlic, sauteing for approximately three minutes (until onions begin to turn clear). Add the ground beef, worcestershire, rosemary, salt and pepper and continue to saute until the beef is lightly browned. Reduce the heat briefly to stir in the tapioca flour and broth. Stir well, then increase the heat to medium high until the mixture begins to thicken. Add the egg, stir, and decrease the heat to a simmer.

Chop the sweet potato and add to a food processor along with the remaining three tablespoons of butter and blend until smooth. Pour the beef mixture into a glass baking dish, then spoon the mashed sweet potatoes on top. Sprinkle a small amount of nutmeg, salt and pepper on top of the sweet potatoes. Bake for thirty-five minutes, then broil for two minutes or until sweet potatoes start to brown.

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