Village Shepard’s Pie
12 servings
Ingredients
4 lb 95/5 ground beef
3 lb sweet potatoes for a lighter topping
2 cups minced carrots
2 cups minced yellow onion
2 cups minced celery
4 tbsp minced garlic
2 tbsp fresh thyme leaves
2 jars crushed tomatoes (18.3 oz each) or about 4 1/2 cups
2 tbsp raw apple cider vinegar
2 cups peas
2 tbsp unsalted butter
2 tsp garlic powder
Olive oil, for cooking
Fine sea salt
Fresh ground black pepper
Instructions
1.Cook the sweet potatoes until very soft. Remove skins and mash or puree with:
2 tbsp butter
2 tsp garlic powder
1 1/2 to 2 tsp salt
1/2 tsp black pepper
Set aside.
2. Preheat oven to 375°F.
3. Heat a little olive oil in a large deep cast iron skillet over medium-high heat.
Add the ground beef and season with:
1 1/2 tsp salt
1/2 tsp black pepper
Cook until browned and crumbled, about 7–10 minutes.
4. Cook the vegetables
If needed, add a little more oil. Add:
carrots
onion
celery
garlic
thyme
Cook over medium heat until softened, about 5–7 minutes.
5. Build the filling
Add:
crushed tomatoes
apple cider vinegar
Cook about 10 minutes, stirring occasionally. Stir in peas.
Simmer another 5 minutes. Taste and adjust salt and pepper if needed.
6. Top with sweet potatoes
Spread the sweet potato mash over the meat mixture in a lighter layer than a traditional shepherd’s pie.
7. Bake for 25–30 minutes, until bubbling.
8. Broil on medium for 3–5 minutes to lightly brown the top.
9.Let cool for 10–15 minutes before serving.
