Sweet Potato Shepherd's Pie
Makes
4
servings
This recipe is based on a curry filling and is great for using up what you already have. Leftover stew, pot roast or curry make an excellent base for this pie.
Meal Type
Entrees
Diet Type
Gluten-Free
Ingredients
2 cups mashed yam or sweet potato
1 tablespoon melted butter
1 egg lightly beaten
1 egg beaten with 1 tablespoon water
1 tablespoon melted butter
1 egg lightly beaten
1 egg beaten with 1 tablespoon water
1
For Lamb Kheema Curry filling
- Boil the potatoes for 10 minutes. Drain and toss with ½ cup of the yogurt and ½ teaspoon cumin.
- Blanch the beans for 2 minutes.
- Heat the oil in a 12 inch skillet. Add the cinnamon stick and cloves.
- Add the onions ginger garlic and green onions. Sauté until the onions are golden.
- Add the coriander cumin turmeric and curry paste. Sauté for 3 minutes.
- Add the yogurt and tomato sauce.
- Put in the lamb raise the heat to medium-high and sauté the meat breaking it up with a fork as you do.
- Add the salt and water. Simmer for about 15 minutes.
- Fold in the potatoes and yogurt and the green beans.
Stir in the cilantro and remove the cinnamon stick.
2
For the Shepherd's Pie
Pre-heat the oven to 400 degrees.
- Mix the potatoes or squash with the butter and egg in a bowl until well blended.
- Oil a 9 inch diameter pie plate.
- Press some of the potato mixture onto the bottom and up the sides of the dish. The potato should not be more than ¼ inch thick.
- Spoon in the leftover curry and top it with more potatoes to fully enclose the filling.
- Brush with the egg wash. Bake for about 30 minutes or until the interior temperature of the pie is 125 degrees and the potatoes are slightly browned.
- Serve in wedge slices with a green salad.