I had a dinner party for St. Paddy’s day! It was so much fun!! OMG I have to do that more often! We made so many delicious dishes. And I will be sharing them all with you in the next coming days!
I made Shepherd’s Pie. The original recipe called for normal potatoes, but because our meal was Irish themed we had two other dishes that had potatoes in it. Therefore, I decided to use sweet potatoes to do something different.
This recipe is adapted from Food and Whine.
- 1 pounds extra-lean ground beef
- 2 teaspoons minced garlic
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 bag frozen peas, carrots, green beans, and corn blend
- 2/3 cup reduced-sodium beef broth
- 2 tablespoons chili sauce
- 1 1/2 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon each salt and freshly ground black pepper
- 2 1/2 pounds sweet potatoes, peeled and cut into large chunks
- 1/2 cup light sour cream
- 1/2 cup + 2 tbsp freshly grated Parmesan cheese
- 1 tsp onion powder
- 1/4 teaspoon salt
1. To make the filling, cook beef and garlic in a large pot or skillet over medium-high heat until meat is no longer pink. Stir in paprika and thyme. Cook 1 more minute. Add peas, green beans, carrots, and corn. Mix well.
2. In a medium bowl or measuring cup, whisk together broth, chili sauce, flour and Worcestershire sauce. Add to meat mixture in pot, along with salt and pepper. Reduce heat to medium-low. Let simmer, uncovered, for 5 minutes. Mixture will thicken slightly. Remove from heat, cover and keep warm while you prepare potato topping.
3. To make topping, place potatoes in a large pot and cover with water by 2 inches (salt water if desired). Bring to a boil. Cook until tender, about 12 to 14 minutes. Drain potatoes in a colander. Return to pot. Sprinkle ½ cup Parmesan. Cover with lid and let stand 1 minute for cheese to melt. Add sour cream, salt and onion powder. Mash well using a potato masher or immersion blender to get them nice and smooth.
4. To assemble casserole, spread meat mixture evenly over the bottom of a 2-quart casserole dish. Top with mashed potatoes. Sprinkle remaining 2 tbsp Parmesan over potatoes. Bake at 375ºF for 25 minutes, until bubbly around edges and completely heated through. Remove from oven. Let stand for 5 minutes before serving.