Sweet Potato Beef Shepard's Pie

Sweet Potato Beef Shepard's Pie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2-½

    pounds lean ground beef

  • ½

    cup butter or margarine

  • 1

    onion, finely chopped

  • 2

    cloves garlic, crushed

  • ¼

    cup all-purpose flour

  • 1

    cup beef stock

  • 2

    eggs, beaten (if using egg yolks only for those under 12 months old, use 4 egg yolks)

  • 1

    teaspoon rosemary

  • ¼

    teaspoon pepper

  • 2

    10-ounce packages frozen chopped spinach, thawed and squeezed dry

  • 4

    baked and mashed sweet potatoes

  • ½

    teaspoon nutmeg

Directions

1. Brown the beef in a large skillet then remove the beef and place it in a bowl for later. 2. In a medium sized saucepan, melt 1/4 cup butter and then saute the onions and garlic for until they are clear. Remove the saucepan from the stovetop and stir in flour (like you would when making a roux). Gradually stir in the beef stock. Bring the mixture to boiling, stirring constantly, until thickened. Remove from heat; cool slightly. Gradually stir in eggs (or egg yolks). Add the sauce, rosemary, and 1/8 teaspoon pepper to meat; mix well. 3. Preheat oven to 375 degrees F. Spray an baking pan with non-stick vegetable spray. (We like to use a light coating of pure olive oil.) 4. Spoon half the meat mixture into prepared pan. Arrange hard-boiled eggs, end to end, in a circle in center of pan;spread the spinach over the meat. 5. Puree the sweet potatoes in food processor with remaining butter, nutmeg and pepper. Spread 1 cup puree over spinach. Add the remaining meat mixture and then spread over the remaining pureed sweet potatoes. Bake for 35 minutes or until heated through.


Nutrition

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