Japanese Sweet Potato Shepherd's Pie

Ingredients

  4 tablespoons of butter or oil

2 cups of beef broth (or vegetable broth)

½ cup of half & half, coconut milk or regular milk

1 lb of ground beef/or bison – or sub cooked lentils, or black beans for vegan option

1 small can of tomato paste

2 shallots minced

2 tablespoons of flour

1 package of frozen peas and carrots mix

2 large Japanese yams (white sweet potato)

Cooking Instructions

Preheat oven to 400

Bring a small pot of water to boil, peel and rough chop the sweet potatoes and add to water once boiling, cook for 10-15 minutes, or until fork tender.

Sauté shallots in butter or oil

Add in some seasonings, garlic powder, onion powder, salt and pepper.

Add in the flour and cook for about 5 minutes

Add in the tomato paste and stir well

Add in the beef and break it up and brown it for about 5 minutes

Pour the beef broth and let simmer 10 minutes

Add in the frozen pea and carrot mix and cook for 5 more minutes.

Pour in the cream or milk stir well, transfer mixture to a casserole dish.

Mash the sweet potato with 2 more tablespoons of butter or oil.

Add the mashed potato on top of the meat mixture and spread evenly.

Bake for 20 -30 minutes or until the top has crusted a bit and it’s bubbly and nice.

Enjoy!

Notes:

You can use any potato you want for this recipe. BUT, I will tell you the Japanese sweet potato is SO delicious, it’s creamy and slightly sweet.

Be sure not to overcook potatoes or they will become gummy when you mash them.