Sweet Potato Shepherd’s Pie

  • 1 lb. lean ground beef
  • 2 large, sweet potatoes
  • 1/2 yellow onion
  • 1 cup frozen spinach
  • 1 cup frozen peas
  • 1/2 cup sour cream
  • 1/2 cup cream cheese
  • 1/2 cup heavy whipping cream
  • 1 1/2 Tbsp. Herbes de Provence
  • 1 Tbsp. stone ground mustard
  • 1 tsp. Nature’s Seasons
  • 1/2 tsp. garlic salt
  • 2 Tbsp. salted butter
  • 1/3 cup parmesan
  • fresh cracked pepper

Peel, chop, and boil the sweet potatoes. Once fork tender, drain and mash. Add butter and garlic salt, then stir until well combined. Let cool.

Chop the onion and toss it in with the ground beef while browning. Season with Nature’s Seasons and Herbes de Provence. About halfway through the browning, add the mustard.

Once browned, add the frozen spinach and peas. When well combined, add sour cream, cream cheese, and heavy cream. Stir well, and taste for seasoning.

Spread meat and vegetable mixture into a deep-dish pie plate. Spread cooled sweet potatoes on top, then sprinkle with parmesan and pepper, then bake at 400 for 30 minutes.

Broil for 4-5 minutes, until sweet potatoes are browning and crispy on top. Let cool for 10 minutes before serving.

** Serves 4-6

Wine Pairing Suggestion

The Collection Cabernet Sauvignon California

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