Shepherd’s Pie with Sweet Potato and Mustard Mash
Classic comfort food made fantastic with the addition of a mellow mustard sweet potato mash and a hearty beef filling loaded with vegetables, herbs and two kinds of mustard. Any leftovers warm up great the next day.
Preparation Time:30 minutes
Cooking Time:35 minutes
1 lb (500 g) sweet potato, peeled and cubed
1 lb (500 g) Yukon Gold potatoes, cubed
2 Tbsp (30 mL) butter
1/2 cup (125 mL) whole milk
1 Tbsp (15 mL) Dijon mustard salt and pepper to taste
1 lb (500 g) lean ground beef, lamb, pork or bison
1 tbsp (15 mL) canola oil
1 onion, diced
2 carrots, diced
2 celery stalks, chopped
8 oz (250 g) mushrooms, sliced
3 garlic cloves, minced
2 tsp (10 mL) chopped fresh rosemary or 1 tsp (5 mL) dried rosemary
2 tsp (10 mL) chopped fresh thyme leaves or 1 tsp (5 mL) dried thyme
2 tsp (10 mL) mustard seeds
2 tsp (10 mL) Worcestershire sauce
1 tsp (5 mL) mustard powder
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
3 Tbsp (45 mL) all-purpose our
1 1/2 cups (375 mL) beef or chicken stock
2 Tbsp (30 mL) tomato paste
1 cup (250 mL) frozen corn
2 Tbsp (30 mL) olive oil
Place the cubed sweet potato and Yukon gold potato in a medium saucepan over medium-high heat. Cover with an inch or two (5 cm) water. Add a pinch of salt. Cover, bring to a boil, turn down the heat to medium- low and simmer until the potatoes are tender, about 15-20 minutes.Drain the potatoes, stir in the butter, milk and mustard. Mash until creamy. Season to taste with salt and pepper.
While the potatoes are cooking, heat a large cast iron skillet over medium-high heat. Add the beef and canola oil.Brown the meat for about 5 minutes, breaking it up with the back of a wooden spoon.Stir in the vegetables, garlic, herbs, mustard seeds, Worcestershire sauce, mustard powder, salt and pepper. Cook for another 5-8 minutes, until the vegetables soften slightly.Sprinkle the flour over the meat and cook for a minute or two, stirring constantly.Pour in the beef stock and add the tomato paste. Simmer for 8 minutes, until thickened.Stir in the corn and cook for another minute or two.Season to taste with salt and pepper.
Preheat the oven to 375°F (190°C).Scrape the sweet potato mash over the beef mixture and smooth out with the back of a spoon. Drizzle with olive oil and bake for about 30-35 minutes, until bubbly and the crust is golden brown. Remove from the oven and let stand 10 minutes before serving.
Serves 6 (1 1⁄2 cups / 375 mL) serving size.
Recipe Courtesy of the Saskatchewan Mustard Development Commission.