There is a previous shepherd’s pie recipe on here by Sarah which you can check out, so I’m naming this “take two.”
I love Shepherd’s Pie because it’s filling, hearty, warming, and delicious. I trade the nightshade potato for sweet potatos, the GMO corn for peas, and spice up the meat with Mexican seasonings and salsa. Warning! This makes a LOT of Sheppard’s Pie! It feeds 6-8 people, so if you’re just one or two, have some awesome leftovers or freeze it for a day you can’t cook.
- One ___ baking tray or pyrex dish
- Coconut or olive oil
- 1kg lean or extra lean ground beef
- 1/2 jar salsa sauce
- 1 can tomato paste
- 2 small onions finely chopped (I like sweet)
- 2-4 cloves garlic crushed
- Bag of frozen peas
- 4 sweet potatoes, peeled and cubed
- Can of coconut milk
- Mexican Spice blend:
- 1 TBSP chili powder
- 1/4 TSP garlic powder
- 1/4 TSP onion powder
- 1/4 TSP crushed red pepper flakes
- 1/4 TSP dried oregano
- 1/2 TSP paprika
- 1 1/2 TSP ground cumin
- 1 TSP salt
- 1 TSP black pepper
- Preheat oven to 350 celsius
- Put sweet potatoes in pot with enough water to cover. Bring to boil, let boil for 15 minutes, remove
- Mash sweet potatoes with enough coconut milk to blend smoothly. Set aside.
- Saute onions and garlic in oil on medium heat until translucent
- Add in beef, cook throughout, drain excess fat
- Add tomato paste, salsa, and Mexican spice blend, cook for another few minutes, mixing well
- Remove from heat, pack ground beef mixture into pan or pyrex dish.
- Add a layer of frozen peas on top, sprinkling until the beef is covered
- Finally, take large dollops of the sweet potato mash and dollop onto the pea layer. Do this until the entire mash mix is in the pan, then using a spoon, spread it out smoothly. If you try to smooth it out in the beginning, it will take the pea and beef mixture with it. Don’t go there.
- Bake in the oven at 350 for 30 minutes, then 10 minutes on broil if you want to make the top crispy.