SWEET POTATO SHEPHERDS PIE RECIPES

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SWEET POTATO SHEPHERD'S PIE RECIPE: HOW TO MAKE IT



Sweet Potato Shepherd's Pie Recipe: How to Make It image

As a child, shepherd's pie was one of my favorites. But now, having cut white potatoes out of our diet, I experimented with sweet potatoes in this dish for two. The result is different, but just as yummy! —Tanya Marcketti, Golden, Colorado

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 2 servings.

Number Of Ingredients 10

1 large sweet potato
1/2 pound lean ground beef (90% lean)
1/4 cup chopped onion
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 cup tomato sauce
Dash each ground cinnamon, allspice and nutmeg
1 tablespoon butter
1 tablespoon 2% milk
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once., Meanwhile, in a large skillet, cook beef and onion until meat is no longer pink; drain. Add the corn, tomato sauce and spices. Place in a 1-qt. baking dish coated with cooking spray; set aside., When cool enough to handle, cut potato in half; scoop out the pulp and place in a small bowl. Mash with butter, milk, salt and pepper. Spread evenly over meat mixture., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 404 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 900mg sodium, CarbohydrateContent 42g carbohydrate (16g sugars, FiberContent 6g fiber), ProteinContent 27g protein.

SHEPHERD'S PIE POTATO BOWLS RECIPE - FOOD NETWORK



Shepherd's Pie Potato Bowls Recipe - Food Network image

Don't be fooled. These aren't ordinary twice-baked potatoes: beneath the golden mashed potato top is a rich beef and vegetable filling. And unlike your casserole dish, the potato bowls are also edible.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 55 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 12

4 large russet potatoes (about 3 pounds)
4 tablespoons unsalted butter plus 1 tablespoon melted butter
1/4 cup whole milk
1/4 cup sour cream
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh chives
1 small carrot, chopped
12 ounces ground beef chuck
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves
1/3 cup frozen peas, thawed

Steps:

  • Prick the potatoes all over with a fork and brush them with 1 tablespoon melted butter. Put on a microwave-safe plate and microwave, flipping halfway, until fork tender, about 20 minutes. (Alternately, bake in the oven at 400 degrees F on a baking sheet until cooked through and fork tender, about 1 hour.) Let cool slightly.
  • Cut a 1/4-inch-thick slice off the top of each potato. Carefully scoop out the flesh into a medium bowl and mash with the milk, sour cream, 2 tablespoons butter and 1 teaspoon salt using a fork or potato masher. Fold in the chives. Put the potato bowls on a baking sheet.   
  • Preheat the oven to 400 degrees F. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the carrots and cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add the beef and cook, breaking it up with a wooden spoon, until cooked through, about 4 minutes. Stir in the Worcestershire, tomato paste, thyme, 1/2 teaspoon salt and 1 cup water and bring to a boil, and then reduce heat and cook until the beef and carrots are coated in sauce with a little extra sitting on the bottom of the pan, about 1 minute. Stir in the peas until heated through, 1 to 2 minutes more. 
  • Spoon the beef mixture into the potato bowls. Spoon or pipe the mashed potatoes on top of the beef mixture and bake until heated through and the potatoes brown on top, about 15 minutes. Cut the remaining tablespoon of butter into 4 slices and top each potato with one.  

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