Sweet Potato Shepard’s Pie

This recipe was one of those ones that I kind of made up as I went along and added ingredients as I saw fit. It turned out great and was lighter than my usual Shepard’s pie.

Here it is:

– 3 large sweet potatoes

– 1 medium onion cut finely

– 1 medium red pepper cut finely

– 1/2 package of mushrooms

– 1 cup of spinach (washed)

– 1 celery stalk cut finely

– 1 package of ground beef or turkey (roughly a pound)

– 1 can of summer crisp corn

– 1 shredded carrot

– 1/2 cup of sliced grape tomatoes

– garlic, salt and black pepper (about a tsp of each should be enough)

– 1 1/2 tbsp of olive oil

1) Fry onion, peppers, mushrooms and celery in olive oil until brown.

2) Add package of ground beef (we use usually a pound) and cook thoroughly.

3) Add in spinach and allow to fry for another two minutes. Add in salt, pepper and garlic for taste (this will change depending on personal preference). Add the 1/2 cup of sliced grape tomatoes and allow to fry for roughly five minutes. This should create a small amount of ‘sauce’ in the pan to give it a little bit more of a flavor (my family loves their tomatoes!).

4) Set aside and allow to cool.

5) Boil the three large sweet potatoes until soft. When softened mash with a fork until smooth. If you prefer you can add a little bit of butter.

6) Add the meat and vegetables mixture into a large and deep casserole dish when cool.

7) Add the can of corn on top of the meat and spread out evenly.

8) Cover with the sweet potatoes evenly – this can be tricky so what I usually do is spoon a little into each section and slowly spread it out.

9) Turn oven on to 375F and bake for about twenty minutes.