This twist on classic Shepherd’s Pie offers a colourful and tasty mealtime solution for eight to 10 hungry people. Sweet potatoes and cheddar cheese are used in the topping instead of the traditional mashed potatoes.
You can also make two dinners for four and freeze the second pan for a last-minute meal to cook from frozen.
• 2 kg (4 lb) sweet potatoes, peeled and cubed
• 375 ml (1 1/2 cups) shredded old cheddar cheese
• 125 ml (1/2 cup) milk
• Salt and pepper, to taste
• 1 kg (2 lb) lean ground beef
• 500 ml (2 cups) each shredded carrots and zucchini
• 375 ml (1 1/2 cups) corn kernels
• 175 ml (3/4 cup) minced onion (about 1 onion)
• 2 cloves garlic, minced
• 15 ml (1 tbsp) each dried thyme, oregano and dry mustard
• 15 ml (1 tbsp) all-purpose flour
• 250 ml (1 cup) milk
• Pinch salt and pepper
1. In a large pot, cook sweet potatoes in boiling water until fork-tender, 12 to 15 minutes. Drain and mash with cheddar cheese, milk, salt and pepper.
2. Filling: In a large frying pan, sauté beef over medium-high heat for 8 to 10 minutes or until no longer pink. Drain off fat. Add carrots, zucchini, corn, onion and garlic; cook for 5 minutes or until vegetables are softened.
3. In a small bowl, mix together thyme, oregano, mustard and flour; stir into pan along with milk, salt and pepper. Cook for 2 minutes or until slightly thickened. Transfer to two 2 L(8-inch) square baking dishes; top each with half of the potato mixture. (Can be frozen at this point.)
4. Bake in a 190 C (375 F) oven for 20 minutes or until heated through and topping is browned.
• Emily Richards is a professional home economist, cookbook author and a tv celebrity chef. for more, visit emilyrichardscooks.ca
– The Canadian Press / Foodland Ontario