Sweet Potato Shepherd's Pie
Ingredients
- 2 lb lean ground beef
- 2 large cloves garlic, diced
- 3 stalks celery, diced
- 2 yellow onions, diced
- 2 large carrots, diced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 1 1/2 tsp salt, divided
- 1/2 tsp pepper
- 2 tbsp spelt flour
- 1/2 cup beef stock
- 1/4 cup water
- 6 drops Worcestershire sauce
- 2 large sweet potatoes, peeled and cut into even 2-inch wedges
- 1/2 cup milk
- 3 tbsp butter
Directions
- Preheat the oven to 350 F.
- In a Dutch oven, cook the beef over medium heat, breaking it up with a wooden spoon, until browned, about 10 minutes.
- Stir in the garlic, celery, onions, carrots, chili powder, cumin, cinnamon, oregano, 1 tsp of the salt and the pepper.
- Cook, stirring occasionally, until vegetables are tender, about 15 minutes.
- Stir in the flour and cook, stirring, for 1 minute.
- Stir in the stock, water and Worcestershire sauce; simmer for 3 minutes.
- Divide mixture between two 8-inch square or round baking dishes.
- Meanwhile, in a large pot of boiling salted water, cook sweet potatoes until tender, about 12 minutes.
- Drain and return potatoes to pot and mash until smooth.
- Stir in milk, butter and remaining 1/2 tsp salt; then spread evenly over the beef mixture in both dishes.
- Bake one pie until bubbly at the edges, about 35 minutes.
- Cover the second pie with plastic wrap and then foil and freeze for up to 1 month.
- When ready to eat, bake, uncovered and still frozen, at 350 F for 50 to 60 minutes.