Shepherd’s pie and sweet potatoes

  • Aug. 23, 2010 10:15 p.m.

2 tbsps. vegetable oil

1 large onion, chopped

1 pound fresh mushrooms, sliced

2 pounds extra lean ground beef

1 cup beef stock

salt and pepper to taste

1 tbsp. butter

1 pound white potatoes, peeled and chopped

1 pound sweet potatoes, peeled and chopped 3/4 cup of milk

4 tbsp. butter

nutmeg to taste

Boil the potatoes together in salted water until tender. Drain and leave in the colander to dry a few minutes.

Using a potato masher or an electric mixer beat the potatoes until they are broken up. Add the milk and butter and mix until smooth and fluffy. Season with salt and pepper and nutmeg. Set aside.

Meanwhile, preheat the oven to 350F. Heat the oil in a large frying pan add the onions and mushrooms and cook until softened. Add the meat and stir until browned. Add the stock. Season to taste.

Transfer the meat mixture to a nine-inch square baking dish. Carefully spoon the mashed potatoes over the top. Dot with butter.

Bake for 45 minutes until the potatoes are lightly golden. Serve at once. Makes 4-6 servings. I love cooking with sweet potatoes so if you have any recipes to share with me send them to marina10@telus.net.

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