Sweet potato shepherd's pie recipe

Ingredients (nutrition)

• 2 1/2 lb pounds ground beef
• 1/2 cup butter
• 1 finely chopped onion
• 2 minced garlic cloves
• 2 tablespoons flour
• 1 cup beef broth
• 2 lightly beaten eggs
• 1 teaspoon dried rosemary
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 sliced hard boiled eggs
• 20 oz chopped spinach
• 40 oz sweet potatoes
• 1 tablespoon maple syrup
• 1 teaspoon nutmeg

Preparation (instructions)

1. Preheat oven to 375 degree F.
2. Coat casserole dish with vegetable spray.
3. In a skillet, brown beef, remove and drain on kitchen paper towel. Set aside.
4. Sweat onions in 1/2 the amount of butter until onions become soft and transparent.
5. Add in garlic and saute for a further minute.
6. Add in flour and cook for another minute.
7. Add in beef broth.
8. When broth thickens, remove from heat, allow to cool for 8 minutes.
9. Whisk in eggs.
10. Add in onion mixture, rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper and reserved beef in a bowl. Mix well.
11. Spread half the mixture into prepared casserole dish, layer with hard boiled eggs, remaining meat and spinach. Set aside.
12. Puree sweet potatoes, remaining butter, maple syrup, remaining salt, remaining pepper and nutmeg using a food processor or blender.
13. Fill potato mixture into a pastry bag with star tip and pipe potatoes over the top of spinach.
14. Bake in preheated oven for 30 minutes.
15. Allow to rest for 8 minutes prior serving.

Servings: 8

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