Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, sweet potato shepherd's pie. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

How to Make Vegan Sweet Potato Shepherd's Pie. This sweet potato shepherd's pie was inspired from my classic Lightened Up Shepherd's Pie. I also have a meatless version, Portobello Shepherd's Pie (vegetarian).

Sweet Potato Shepherd's Pie is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Sweet Potato Shepherd's Pie is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook sweet potato shepherd's pie using 18 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Sweet Potato Shepherd's Pie:

1. Take Potato Topping
2. Prepare 1 Peeled Russet Potato
3. Make ready 1 Peeled Sweet Potato
4. Prepare 2 tbsp Salted Butter
5. Prepare 2 tbsp Sour Cream
6. Get 1/4 tsp Salt
7. Get 1 dash Ground Black Pepper
8. Prepare 2 pinch Dried Tarragon
9. Get 1/4 tsp Smoked Paprika
10. Take Filling
11. Take 4 large Celery Stocks
12. Prepare 3 large Basil Leaves
13. Take 5 large Pineapple Sage Leaves
14. Get 10 oz 80/20 Ground Beef
15. Take 1 tbsp Salted Butter
16. Take 1/2 tsp Salt
17. Make ready 2 dash Ground Black Pepper
18. Take 1/2 tsp Crushed Red Pepper

We teamed up with Callum and Themis from Sprout Cooking School to bring you a hearty recipe full of vegetables. This Sweet Potato Shepherd's Pie has been a total staple for me. It's simple and made with healthy but satisfying ingredients. When I was growing up, my mom or stepdad used to make shepherd's pie all the time.

Instructions to make Sweet Potato Shepherd's Pie:

1. Preheat oven to 350°F.
2. Slice russet and sweet potatoes into 1-inch chunks. Add to a saucepan and fill with water until covered. Simmer over medium-high heat for roughly 20 minutes, or until potatoes are soft enough for mashing.
3. Meanwhile, for the filling, slice celery stalks lengthwise in half, then chop into 1/2-inch pieces.
4. Chiffonade pineapple sage and basil leaves into thin ribbons. NOTE: If you can't find pineapple sage, use regular sage leaves and add some orange zest. It should be close.
5. Add a tablespoon of butter to a medium skillet and melt over medium-low heat. Add celery, pineapple sage, basil, 1/4 teaspoon of salt, and a dash of black pepper. Saute on medium-low for 10 minutes, or until celery had just lost its crispness.
6. Set aside cooked celery in a medium-sized bowl. To the same skillet celery was cooked in, add ground beef, 1/4 teaspoon of salt, a dash of black pepper, and the crushed red pepper. Increase heat to medium and cook 7 minutes or until cooked through.
7. While the beef is cooking, strain the cooked potatoes and return to saucepan. With a mixer or by hand, mash the potatoes with the butter, sour cream, salt, pepper, tarragon, and smoked paprika.
8. Transfer cooked beef to bowl with celery and mix together. Pour the mixture into the bottom of a small baking dish. Then, spread the mashed potatoes on top to cover completely.
9. Bake at 350 for 20 minutes.

Beef, corn, and mashed potatoes topped off with cheese. I love it so very much. Like everyone else in the world, I'm eating a bit lighter and fresher this month. Ever make Shepherd's Pie with sweet potatoes? I tried your recipe the last time I made my Shepherd's Pie but did half white potatoes and half sweet potatoes plus I used frozen organic peas, edamame and fresh organic carrots.

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