Sweet Potato Shepherd Pie Recipe
Delicious, nutritious Sweet Potato Shepherd Pie
2 medium to large sweet potatoes
1 1/2 Tablespoon butter
salt and pepper to taste
16 ounces lean ground beef
1 Tablespoon olive oil
1 small cooking onion, chopped
16 medium sized fresh mushrooms, sliced
1/4 teaspoon salt
1 1/2 cups chicken broth, warm
1/2 cup brown sugar
1/2 cup ketchup
2 teaspoons soya sauce
2 Tablespoons arrowroot powder (or substitute cornstarch)
Peel the sweet potatoes, cut into pieces, put into a medium sized pot with enough water just to cover the potatoes.
Bring to a boil and cook until the sweet potatoes are tender. About 15-20 minutes. Drain the water out. Mash the sweet potatoes. Add the butter, and salt and pepper to taste. Set aside.
While the potatoes are cooking heat a tablespoon of olive oil in a large frying pan on the stovetop. Put the chopped onions in the pan and cook until transparent. Add the ground beef and cook until no longer pink. Add the sliced mushrooms and cook for an additional 10 minutes.
While the meat is cooking, in a measuring cup whisk together chicken broth, brown sugar, ketchup, soya sauce and arrowroot powder. Pour this mixture into the frying pan and gently stir and combine into the hamburger mixture. The sauce will thicken as it is heated. Turn off and pour into either one casserole dish or divide into 4 small serving sized casserole dishes.
Spoon the cooked mashed sweet potato on the top(s) of the casserole.
Preheat the oven to 350 degrees F.
Put the sweet potato shepherd pie(s) into the oven and bake for 15 minutes.Delicious served with a fresh salad.