November 2015 Final Issue
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Sweet Potato Shepherd’s Pie

When I was a little girl, we ate a lot of Shepherd’s Pie. Because of our Irish heritage it was always a family favorite. Except for me--I hated it. I smothered my portion in ketchup and choked it down every time my mother made it. My sister, Carla, on the other hand loved it.  Many times I scooped some of mine on to her plate when she wasn’t looking. I’m not sure she ever knew she was eating my pie too! Carla-Betty As an adult I never made it for my family. Why torture them? Then I came across Rachael Ray’s recipe for Sweet Potato Shepherd’s Pie. Reluctantly, I decided to try it. I could always smother it in ketchup if it was awful. To my surprise it was yum-o! The sweet potatoes make all the difference. It’s a great fall/winter recipe to add to your menu. Enjoy!   Sweet Potato Shepherd’s Pie Ingredients
  • 2 pounds sweet potatoes, cut into thirds
  • 2 tablespoons butter
  • Salt and pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 pound ground pork
  • 1/4 cup white wine
  • 1 cup chopped yellow onion
  • 2 cups frozen corn kernels, thawed
Directions
  1. In a pot of cold, salted water, bring the sweet potatoes to a boil over medium-high heat. Cook until tender, about 20 minutes; drain. When cool enough to handle, remove and discard the skin; transfer the potatoes to a bowl. Mash with the butter; season with salt and pepper.
  2. Preheat the oven to 350 degrees. In a medium oven-proof skillet, toast the paprika and cumin over medium-high heat, stirring, 1 minute. Add the pork and cook, breaking apart with a spoon, until just cooked through, 6 to 7 minutes. Stir in the wine and cook, scraping up any browned bits, for 2 minutes. Using a slotted spoon, transfer the pork mixture to a medium bowl and season. Discard all but 2 tbsp. of the liquid.
  3. In the same skillet, cook the onion over medium heat, stirring, until softened, about 3 minutes. Add the corn and cook, stirring, until crisp-tender, 1 to 2 minutes. Return the pork mixture to the skillet, mix well and season.
  4. Spoon and spread the sweet potatoes over the pork mixture. Bake for 15 minutes, and then broil on high until the top is browned, 3 to 5 minutes.
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About Betty Ringeisen

Betty Ringeisen
Betty is the Editor in Chief of The Kingdom Life Now. Believing that every woman has a destiny carved out for them, she loves to encourage and equip others to meet their highest potential. Betty's passion is to see people healed and set free to become all that they were created to be. She is married to Donny and is mother to four children.

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