Ground Beef Week pt. 2: Sweet Potato Shepherd’s (Cottage) Pie
Ground Beef Week pt. 2: Sweet Potato Shepherd’s (Cottage) Pie
by dotknott
2 Comments
dotknott
Ground Beef week continues! Ground beef was under $3/lb so I stocked up, and for this I used sweet potatoes which were also on sale. Other than that, I needed onions, but I always need onions because onions are life.. Everything else I had in the pantry or freezer. I like to make this when I have a bag of frozen veg that I didn’t quite finish up, so sometimes it’s peas and carrots, others it’s corn. Whatever tickles your fancy. I’m a big fan of making sure the meat has a gravy, and I like to use creamed corn – but I know that’s not everyone’s jam, so you do you.
Ingredients
* 3 large sweet potatoes * 3-4 tbsp butter * 1 lb ground beef (or lamb if that’s cheaper!) * 1 yellow onion, chopped * 2 tbsp flour * 2 c beef broth * 2 tsp Worcestershire sauce * assorted veg – I used 1 can of cream corn, 1/2 c frozen peas, and 1/2 c frozen sweet corn, but use what you have. I like creamed corn. * 1/2 c milk (optional) * salt, pepper and oil
Directions
1. Make the potatoes: Wash the sweet potatoes and pat dry. Rub their skins down with olive oil, then salt and roast them in a 400˚ oven until soft. Remove from oven and set aside until cool to the touch. Once cool enough to handle peel the skins and mash the roasted potato with butter. I like to take those roasted skins and chop them up in the mash. That’s optional. Set this aside while you cook the ground beef. 2. Cook the ground beef in a pan over medium-high heat with Worcestershire sauce, salt and pepper. Once cooked through move remove the beef to a bowl, leaving about 3 tbsp of fat in the pan. Add the onion to the pan and cook. 3. Add the flour to the onions and beef fat and whisk to combine. Cook for another minute or two, then whisk in the beef broth to make a gravy. Allow to cook until thickened, then combine the beef with the onion and gravy mix. 4. Spoon the meat into the bottom of a baking dish. Add the veggies on top of the meat with the creamed corn going on last if you’re using it.*Note: I split this into 2 small dishes, as one is large enough to feed the 3 we usually have for dinner, and the other will go in the freezer.* 5. Check your potatoes for seasoning and adjust as needed. Either spread or pipe the potatoes on top of the veg. If piping, thin with milk as you won’t be able to pipe the potatoes as is. 6. Bake at 350˚ for 20-25 mins. They don’t need long, most everything is cooked, it’s just the frozen veg you need to worry about.
Sengmand
Looks delicious, a lot of patience goes into piping Duchess potatoes. Thanks for sharing that lovely recipe.
2 Comments
Ground Beef week continues! Ground beef was under $3/lb so I stocked up, and for this I used sweet potatoes which were also on sale. Other than that, I needed onions, but I always need onions because onions are life.. Everything else I had in the pantry or freezer. I like to make this when I have a bag of frozen veg that I didn’t quite finish up, so sometimes it’s peas and carrots, others it’s corn. Whatever tickles your fancy. I’m a big fan of making sure the meat has a gravy, and I like to use creamed corn – but I know that’s not everyone’s jam, so you do you.
Ingredients
* 3 large sweet potatoes
* 3-4 tbsp butter
* 1 lb ground beef (or lamb if that’s cheaper!)
* 1 yellow onion, chopped
* 2 tbsp flour
* 2 c beef broth
* 2 tsp Worcestershire sauce
* assorted veg – I used 1 can of cream corn, 1/2 c frozen peas, and 1/2 c frozen sweet corn, but use what you have. I like creamed corn.
* 1/2 c milk (optional)
* salt, pepper and oil
Directions
1. Make the potatoes: Wash the sweet potatoes and pat dry. Rub their skins down with olive oil, then salt and roast them in a 400˚ oven until soft. Remove from oven and set aside until cool to the touch. Once cool enough to handle peel the skins and mash the roasted potato with butter. I like to take those roasted skins and chop them up in the mash. That’s optional. Set this aside while you cook the ground beef.
2. Cook the ground beef in a pan over medium-high heat with Worcestershire sauce, salt and pepper. Once cooked through move remove the beef to a bowl, leaving about 3 tbsp of fat in the pan. Add the onion to the pan and cook.
3. Add the flour to the onions and beef fat and whisk to combine. Cook for another minute or two, then whisk in the beef broth to make a gravy. Allow to cook until thickened, then combine the beef with the onion and gravy mix.
4. Spoon the meat into the bottom of a baking dish. Add the veggies on top of the meat with the creamed corn going on last if you’re using it.*Note: I split this into 2 small dishes, as one is large enough to feed the 3 we usually have for dinner, and the other will go in the freezer.*
5. Check your potatoes for seasoning and adjust as needed. Either spread or pipe the potatoes on top of the veg. If piping, thin with milk as you won’t be able to pipe the potatoes as is.
6. Bake at 350˚ for 20-25 mins. They don’t need long, most everything is cooked, it’s just the frozen veg you need to worry about.
Looks delicious, a lot of patience goes into piping Duchess potatoes. Thanks for sharing that lovely recipe.