Project Description

Roasted Sweet Potato Stout Shepherd’s Pie Stahlbush Island Farms Frozen Green Peas, Rainbow Carrots & Super Sweet Corn

CONTRIBUTOR

CATEGORY

Lunch, Dinner

DIFFICULITY

Intermediate

SOCIAL

modestmarce

Roasted Sweet Potato Stout Shepherd’s Pie

INGREDIENTS

For the topping:

  • 4 large sweet potatoes or yams, halved lengthwise
  • 1 clove of garlic, minced
  • 2 tablespoons fresh sage, finely chopped
  • 1/4 cup unsalted butter, melted
  • 3 tablespoons heavy cream
  • Salt & pepper, to taste

For the filling:

INSTRUCTIONS

For the topping:

 

1. Preheat the oven to 350(f) degrees. Line a baking sheet with foil.

2. Place potatoes cut side down on the prepared baking sheet & poke the skins with a fork. Roast until tender, about 50 minutes.

3. Once cool enough to handle, peel back the skins & transfer the flesh to a large mixing bowl. Add the garlic, sage, butter, heavy cream, salt & pepper.

4. Using electric hand beaters beat the mixture until fluffy & smooth. Set aside until ready to assemble. 

 

For the filling:

 

1. In a large skillet over medium heat add the olive oil & ground beef. Break up the beef as it cooks & continue cooking until browned. Using a slotted spoon, transfer the beef to a bowl. 

2. Drain excess liquid from the skillet before adding the garlic, shallots & sage. Cook until fragrant, about 2 minutes. 

3. Add the beef back to the pot, followed by the vegetables. Cook until softened, about 5 minutes.

4. In a small measuring cup whisk together the stout, stock & flour to form a “slurry”. Pour the slurry over the beef filling & bring to a gentle simmer. Once the sauce has thickened slightly, remove from heat.

 

To assemble:

 

1. Preheat the oven to 400(f) degrees. Add the beef filling to a large baking dish (9 by 12-inch or 10-inch round) followed by the sweet potato topping. Use the back of a spoon to create swirls in the potatoes. Sprinkle the top with salt & pepper. 

2. Bake until the edges begin to bubble, about 45 minutes. Set aside for 10 minutes before serving.

Share this recipe

Roasted Sweet Potato Stout Shepherd’s Pie

INGREDIENTS

For the topping:

  • 4 large sweet potatoes or yams, halved lengthwise
  • 1 clove of garlic, minced
  • 2 tablespoons fresh sage, finely chopped
  • 1/4 cup unsalted butter, melted
  • 3 tablespoons heavy cream
  • Salt & pepper, to taste

For the filling:

  • 3 tablespoons extra virgin olive oil
  • 1 1/2 lbs ground beef
  • 2 cloves of garlic, minced
  • 3 shallots, minced
  • 3 tablespoons fresh sage, finely chopped
  • Salt & pepper, to taste
  • 1 cup Stahlbush Island Farms Classic Mixed Vegetables (or 1/3 cup each of Stahlbush Island Farms Green Peas, Rainbow Carrots & Super Sweet Corn)
  • 1/2 cup stoutbeer
  • 1/2 cup low sodium beef stock
  • 3 tablespoons all-purpose flour
INSTRUCTIONS

For the topping:

 

1. Preheat the oven to 350(f) degrees. Line a baking sheet with foil.

2. Place potatoes cut side down on the prepared baking sheet & poke the skins with a fork. Roast until tender, about 50 minutes.

3. Once cool enough to handle, peel back the skins & transfer the flesh to a large mixing bowl. Add the garlic, sage, butter, heavy cream, salt & pepper.

4. Using electric hand beaters beat the mixture until fluffy & smooth. Set aside until ready to assemble. 

 

For the filling:

 

1. In a large skillet over medium heat add the olive oil & ground beef. Break up the beef as it cooks & continue cooking until browned. Using a slotted spoon, transfer the beef to a bowl. 

2. Drain excess liquid from the skillet before adding the garlic, shallots & sage. Cook until fragrant, about 2 minutes. 

3. Add the beef back to the pot, followed by the vegetables. Cook until softened, about 5 minutes.

4. In a small measuring cup whisk together the stout, stock & flour to form a “slurry”. Pour the slurry over the beef filling & bring to a gentle simmer. Once the sauce has thickened slightly, remove from heat.

 

To assemble:

 

1. Preheat the oven to 400(f) degrees. Add the beef filling to a large baking dish (9 by 12-inch or 10-inch round) followed by the sweet potato topping. Use the back of a spoon to create swirls in the potatoes. Sprinkle the top with salt & pepper. 

2. Bake until the edges begin to bubble, about 45 minutes. Set aside for 10 minutes before serving.

Share this recipe