Sweet Potato Shepherd’s Pie

By courtneyepowell

Ingredients

• 2 1/2 lbs sweet potatoes, peeled and diced into 1/2-in pieces
• 1/4 c 1% milk
• 3 T unsalted butter
• 1 t salt
• 1/2 t pepper
• 1 1/2 lbs lean ground beef
• 2 med carriots, finely diced
• 2 ribs celery, finely diced
• 1 small onion, finely diced
• 2 T all-purpose flour
• 2 T tomato paste
• 2 c reduced-sodium beef broth
• 1 pkg (10 oz) frozen peas
• 1 T chopped fresh thyme
• 1 T chopped fresh rosemary

Details

Servings 6

Preparation

Step 1

Heat oven to 375. Add potatoes to a large lidded pot and cover with 1 in of cold water. Bring to a boil; reduce heat to a simmer and cook, covered, 10 mins or until fork-tender. Drain and return to pot. Add milk, 2 T of the butter, ½ t of the salt and ¼ t pepper. Mash until smooth. Cover and set aside.
Meanwhile, add remaining 1 T butter to a large sauté pan over med heat. Stir in beef, breaking apart with a spoon, as well as carrots, celery and onion. Cook 15 mins until vegetables are softened. Stir in flour; cook 1 min. Stir in tomato paste, beef broth and peas. Bring to a simmer and cook 3 mins, until liquid is slightly thickened and peas are thawed. Stir in remaining ½ t of the salt, remaining ¼ t of the pepper, the thyme and rosemary.
Transfer meat and vegetable mixture to a 13x9 baking dish. Spread sweet potatoes over mixture, leaving a 1-in border around the edge. Swirl top with back of a spoon, if desired. Bake at 375 for 30-35 mins or until pie is bubbling.