Whenever we have Shepherd’s pie for dinner I know for certain that there will not be any leftovers for lunch the next day. Simple as it is, people love its old fashioned goodness, and even those who never take seconds can’t seem to resist having just a little bit more.
Just yesterday, I learned that sweet potatoes may be one of the greatest sources of beta carotene and Vitamin A – thus very good for you. So why not put a little autumn spin on our Shepherd’s pie and top it with tangy orange-zested sweet potato instead of white? I gave it a try and to my delight it did exactly what I what I hoped for……a thick golden crust that was gorgeous to look at and mouthwatering to eat.
Served alongside a mixed green cranberry vinaigrette salad this became a most satisfying homespun November supper.
CHANGE SERVING SIZE
- 2 cups leftover roast lamb, beef, or pork Cooked ground meet or turkey may be substituted
- 2 onion(s) chopped
- 1 tbsp Onion salt
- 1 pinch thyme
- black pepper
- Bone and pan drippings if there are any left
- 1/2 cup white wine
- frozen peas (optional)
- 4 cups sweet potatoes mashed, seasoned with salt, pepper, nutmeg, orange zezt and butter to taste
- Put meat, onions, salt, thyme, pepper and if available bone and pan drippings, in a pot or pressure cooker and cover with water.
- Cook or boil them until the meat and onions are both soft. Boil the liquid down until flavorful.
- Add the wine and thicken with flour.
- Preheat oven to 350° Fahrenheit.
- Place meat mixture in a pie dish (the peas may be added) and top with mashed sweet potatoes.
- Bake until golden brown and bubbling through, about 30 minutes.