Curried Sweet Potato Shepherds Pie Recipes

LENTIL & SWEET POTATO SHEPHERD'S PIE

Steps:

• Place sweet potatoes in a large pot and fill with water until they're just covered. Bring to a boil over high heat. Then reduce to medium-high heat and cook for 15-20 minutes or until they slide off a knife very easily.
• Once cooked, drain and transfer to a large mixing bowl. Use a masher or fork to mash until smooth (see photo). Add coconut oil and season with salt and pepper to taste. Depending on the sweetness of sweet potatoes, add a bit of maple syrup to taste (optional). Loosely cover and set aside.
• While potatoes are cooking, preheat oven to 425 degrees F (220 C) and lightly grease a 9x13-inch (or similar size) baking dish (or more baking dishes, as needed, if altering batch size).
• If adding (optional), add portobello mushrooms to a shallow dish or large Ziploc bag. Top with balsamic vinegar, oil (optional), salt, pepper, and garlic. Toss to combine and let marinate for 5 minutes.
• Next heat a large pot over medium heat. Once hot, add oil, onions, and garlic and sauté until lightly browned and caramelized - about 4-5 minutes.
• Add a pinch each salt and pepper. Then add lentils, vegetable broth, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (20-30 minutes).
• (If adding mushrooms) while lentils cook, heat a large skillet over medium heat. Once hot, add a dash of oil and the mushrooms with their marinade. Spread into an even layer and cook on one side for 2-3 minutes. Then carefully flip and cook on other side for 2-3 minutes. Then remove from heat and set aside.
• In the last 10 minutes of cooking the lentils, add the frozen veggies, stir, and cover to meld the flavors together. Drain off any extra vegetable stock (there shouldn't be much). Taste and adjust flavor as needed, adding more salt and pepper for overall flavor.
• Transfer the lentil mixture to your oven-safe baking dish and top with portobello mushrooms (optional) then mashed sweet potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt (and more thyme if desired).
• Set on a baking sheet to catch any overflow and bake for 20 minutes or until the potatoes are lightly browned on top and the edges are bubbling.
• Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge up to 4-5 days or in the freezer up to 1 month. Reheats well in the microwave or in the oven.

SWEET POTATO SHEPHERD'S PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In pot of boiling water, cook potatoes for about 15 minutes or until tender.
• Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside.
• In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes.
• Stir in flour and cook, stirring, for 1 minute.
• Add stock to skillet; bring to a boil.
• Add peas, corn, carrots, and remaining ground pepper.
• Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.
• Bake in the preheated oven for about 15 minutes or until bubbly around edges.

CURRIED SHEPHERD'S PIE

Steps:

• Put the potatoes into a pot and add water to cover and salt to taste. Bring to the boil and cook 10 to 15 minutes or until the potatoes are tender when pierced with a fork.
• As the potatoes cook, heat the oil in a skillet and add the onions and garlic over medium heat. Cook, stirring occasionally, until they are wilted. Add the curry powder, cumin and coriander and cook briefly, stirring.
• Add the meat and cook, stirring down with the side of a heavy kitchen spoon to break up the lumps. Add salt, pepper, the tomatoes, broth and sugar. Cook, stirring occasionally, about 20 to 30 minutes.
• Meanwhile, preheat the broiler.
• Drain the potatoes and put them through a food mill or a potato ricer back into the pot. Stir in the peas and cook briefly.
• Add the hot milk, two tablespoons of the butter and pepper, preferably white, beating with a wooden spoon.
• Heat an eight-cup baking dish (a souffle dish works well) and spoon the piping-hot curried meat into it. Top with the hot mashed potatoes. Smooth over the top. Dot with the remaining tablespoon of butter.
• Run the mixture under the broiler until the top is golden brown. Serve immediately.

CURRIED SWEET POTATO SHEPHERD'S PIE

Steps:

• Pierce potatoes all over with fork. Cook in microwave on High 15-17 minutes or until potatoes are tender when pierced with fork, turning potatoes over once; set aside.
• Meanwhile, in 12-inch skillet, heat 1 Tbls oil on medium-high heat until hot. Add turkey, sprinkle with salt and cook 5-6 minutes or until no longer pink.
• Stir flour and curry powder into turkey in skillet; cook 1 minute, stirring.
• Add broth and heat to boiling. Cook 1 minute or until mixture thickens slightly. Divide turkey mixture between two 2 1/2 to 3 quart glass or ceramic baking dishes and spread evenly.
• Preheat oven to 375°F Wipe skillet dry. To same skillet, add remaining 1 Tbls oil and heat on medium until hot. Add carrots, parsnips, and onion, and cook, covered, about 15 minutes or until vegetables are browned and tender, stirring occasionally.
• Stir in ginger, frozen peas, and 1/2 tsp salt. Di vide vegetable mixture between cassweroles, spreading evenly over turkey mixture.
• When cool enough to handle, cut potatoes in half and scoop flesh from skins into large bowl. With potato masher, coarsely mash potatoes. Stir in milk, butter, and 1 tsp salt; mash until well blended. Spread potatoes over vegetables.
• Bake one shephard's pie, uncovered, 35 to 40 minutes or until top is browned. Meanwhile, prepare second casserole for freezing.
• To prepare casserole for another night, take out of freezer 24 hours before baking and bake at 375F for 35 to 40 minutes or until internal temp reads 160°F.

SAUSAGE SHEPHERD'S PIE WITH SWEET POTATOES AND SQUASH

Steps:

• Cook sweet potatoes, squash and russet potato in large saucepan of boiling salted water until tender, about 25 minutes. Drain. Return all potatoes and squash to same saucepan and mash. Stir over medium heat until excess moisture evaporates, about 5 minutes. Add butter and syrup. Season to taste with salt and pepper. Mash mixture until smooth.
• Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Cook sausage in large skillet over medium-high heat until sausage is brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl; reserve 1 tablespoon of drippings in skillet. Add onions and garlic to skillet and sauté over medium-high heat until onions are tender and golden, about 7 minutes. Add onion mixture to sausage. Season to taste with salt and pepper. Cool. Mix in peas, corn, cream, egg, curry powder, coriander and hot sauce.
• Transfer sausage mixture to prepared baking dish. Spoon mashed potato mixture over; smooth top. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through and potatoes begin to brown around edges, about 45 minutes (or about 1 hour for casserole that has been refrigerated). Let stand 5 minutes before serving.

CURRIED SWEET POTATO SHEPHERD'S PIE

Steps:

• Cook potatoes in microwave until tender when pierced with a fork; set aside. Meanwhile, in 12-inch skillet, heat 1 tbsp. oil on medium-high until hot. Add chicken/turkey; sprinkle with 1/2 tsp. salt and cook 5-6 minutes or until no longer pink, stirring and breaking up turkey with side of spoon. Stir flour and curry powder into turkey in skillet; cook 1 minute, stirring. Add broth and heat to boiling. Cook 1 minute or until mixture thickens slightly. Divide turkey mixture between two 2.5- to 3-quart glass or ceramic baking dishes and spread evenly. Preheat oven to 375 degrees. Wipe skillet dry. To same skillet add remaining 1 tbsp. oil and heat on medium until hot. Add carrots, parsnips, and onion, and cook, covered, about 15 minutes or until vegetables are browned and tender, stirring occasionally. Stir in ginger, frozen peas, and 1/2 tsp. salt. Divide vegetable mixture between casseroles, spreading evenly over turkey mixture. When cool enough to handle, cut potatoes in half and scoop flesh from skins into large bowl. With potato masher, coarsely mash potatoes. Stir in milk, butter and 1 tsp. salt; mash until well blended. Spread potatoes over vegetables. Bake one shepherd's pie, uncovered, 35 to 40 minutes or until top is browned. Meanwhile, prepare second casserole for freezing.