Monday, April 23, 2012

Mini Sweet Potato & Beef Shepherd's Pies


Mini Sweet Potato & Beef Shepherd's Pies
or
My First Shepherd's Pie

I have wanted to try shepherd's pie for a while, so I went with the big guns and started with Gordon Ramsey's recipe and then made some little variations like adding peas along with carrots, and using sweet potatoes on top (minus the butter and cream). I actually did half the recipe with yukon potatoes for the kids, but I don't think they are going to like this recipe... toO much wine flavor, which was really yummy for me, but not for them. I am going to have to make a very dumbed down version for them next time if I want them to eat it... sigh.  

Since I made both white potato topped pies and sweet potatoed tops I could compare them. I found that I enjoyed the sweet potato ones so much more.  The sweet flavor went so well with the wine and onions. Also because sweet potatoes mash creamy without any additions (as well as have a bold taste), I didn't find I needed to add butter or cream. I don't do well with super rich foods so, yay, and it keeps the calories lower per serving. 

Mini Sweet Potato & Beef Shepherd's Pies Recipe

·  2 lb Ground Beef 93/07
·  1 cup Red Wine, Alcohol Will Be  Cooked Off
·  1 medium Onion, Sweet, shredded
·  1 cup Carrots Shredded
·  1 cup Green Peas (frozen, rinsed and drained)
·  2 tbsp Thick Classice Worcestershire Sauce
·  3 cloves Garlic Clove
·  1 1/2 tbsp Tomatoes Paste
·  2 tsp Thyme, Fresh·  1/2 cup chicken broth
·  6 medium or Sweet Potatoes/yams



1. Peel and boil potatoes until soft. Mash the sweet potatoes with a hand mixer until there are no lumps. Add salt and pepper to taste. Set aside. 

2. Brown the ground beef over medium heat. Drain.

3. Mince/shred your onion using a grater on your food processor or just cut really small. Add to the ground beef along with garlic, thyme, shredded carrots (storebought), frozen peas rinsed and drained. Let cook for a couple of minutes.

4. Add red wine and let cook off. 

5. Add 1/2 cup - 1 cup chicken broth and let simmer until thickened. 

6. Add salt & pepper to taste and Hungarian Paprika for color. 

7. You can either spoon the entire mixture of meat into a casserole dish and then top with the mashed sweet potatoes, or you can use little ramekins. Mine hold about one cup total and I have 5 of them, so I made 5 individual pies, and then ut the rest in a casserole dish. You can either spoon the potatoes on or use a cookie press and squirt it on with a star tip like I did. I had JUST enough potatoes... shew! 

8. Bake in a 400 degree oven for 20 minutes. If the potatoes are not starting to get a little stiff and browned, switch to broil at the end. The sweet potatoes seem to take longer to brown than white potatoes. 

14 servings – about a cup of food – 166 calories, 4.5g fat, 2.4g fiber, 14.9g protein 



I love these little ceramic ramekins my Mom bought me. They hold almost one cup of "stuff" and have lids for easy storage. I found some similar ones on Amazon, Good Cook Ceramic Set Of 2 4 Ounce Ramekins, Red, but my Mom got mine at Marshall's. 

The five ramekins are for lunches - oops I mean 4 (I ate one) and the rest from the big casserole dish will be put into foil Mealpod packets and frozen. 

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