Shepherd’s Pie

2-3 sweet potatoes (approximately 1 ½ pounds), peeled and cut into large pieces

1 russet potato, peeled and cut into large pieces

2-3 tablespoons milk (more might be needed)

1-2 tablespoons butter (optional)

2 tablespoons olive oil, divided

1 onion, peeled and minced

1 red pepper, minced

2 pounds ground beef or turkey

2 teaspoons dried oregano

2 teaspoons dried thyme

2 tablespoons flour (gluten free flours are good too)

1 cup chicken stock

2 teaspoons tomato paste

1 tablespoon Worcestershire Sauce

1 cup cooked corn (frozen okay)

¼ cup peas (frozen okay)

salt

pepper

Set aside an ungreased 9”X13” baking dish, or an oven-proof 12” skillet

Preheat the oven to 375°

  1. Place all of the potatoes in a pot, covered with cold water. Cover the pot and bring to a boil. Simmer until the potatoes are cooked through, approximately 10-15 minutes Drain the potatoes, and return the pot to the turned-off burner. Let it sit there, uncovered, for 4-5 minutes, to evaporate any remaining water
  2. Mash the potatoes, and add the milk and optional butter, with sprinkles of salt and pepper to taste.  Set this aside
  3. While the potatoes are cooking, heat a large skillet (an oven proof-skillet is good, but not necessary) over a medium heat.  When it’s hot, add one tablespoon of oil, then add the pepper and onions. Sauté for approximately 10 minutes, or until they are almost cooked through.  
  4. Turn the heat to medium-high, and add the remaining olive oil, ground meat, oregano and thyme. Sautee until the meat is browned, but not yet cooked through. Sprinkle with flour, and mix to combine
  5. Add the chicken stock, tomato paste, and Worcestershire Sauce. Mix to combine, and bring to a light boil. Simmer until the mixture thickens
  6. Add the corn and peas, and season to taste with salt and pepper
  7. If you’re not using an oven-proof skillet, transfer the meat mixture to the 9” x 13” pan. Cover with the potatoes, and bake until the potato topping gets a bit of a golden crust, approximately 15-25 minutes. Serve immediately

Makes approximately 6-8 servings

NOTE:

There are many types of ground meat that work well with this recipe.  If you are using ground chicken or turkey, try to use dark meat for at least half of the recipe.  This will help keep the meat moist.