Sweet Potato Shepherds Pie

I’m a bit overdue  in writing this recipe. Mainly because there is no recipe. I found myself not eating dinner because I didn’t want to cook for just myself and I didn’t feel like eating another salad. I needed comfort and warmth in my meal. I wanted it to not only taste good but smell good as well.

So into the kitchen I trudged and what did I have? Not much at the time but I had potatoes, a package of ground beef and some vegetables. I am going to tell you how I threw this shepherds pie together, but understand I didn’t really measure things.

You have to taste when you are cooking. Taste it and if it makes you feel warm and yummy inside then you nailed it. By the way I have done this same recipe with corn bread on top instead of potatoes. It’s really good.

Sweet Potato Shepherds Pie

1 lb of ground beef

1 can of diced tomato (drained)

1 cup of corn (can corn works, then drain)

1 cup of frozen peas (canned peas will mash to easy)

1 medium onion chopped

2 Tbsp brown sugar

2 Tbsp ketchup (I just squidge it in to the mix)

4 russet potatoes peeled and chopped

1 Lg sweet potato peeled and chopped

1/4 to 1/2 cup butter (that is basically half a stick or whole stick of butter)

1/2 cup milk

8 oz  gouda cheese (grated)

Baharat seasoning ( I use the already made Lior brand I bought in the grocery store)

Salt & Pepper to taste (I use kosher salt for cooking)

So to start I peeled and chopped up the potatoes. Then put them in a pot of salted water. Boil them until they break with the pressure of a fork. Pull them out and drain them . Then add the butter, milk and salt & pepper then whip them with a beater (I have a Braun hand blender I have been using for years.) Then set aside.

Put the beef in a skillet over medium high heat and brown. About half way through add the chopped onions. Finish browning and turn your heat down a little. Add the tomato and cook until most of any remaining liquid is gone. You don’t want it dry but you don’t want it super runny either.

Add the corn, peas, sugar and ketchup. You can turn off the heat at this point. Then add the Baharat seasoning and salt &  pepper to taste. Remember you have to taste along the way or you will not get the yumminess you are looking for.

Put this mixture into a  8×8 or 9x 13 dish. (the size doesn’t have to be exact. I use my glass brownie baking pan) Then spread out the grated gouda and top with the potato mixture and a few sprinkles of gouda on top. Then bake at 350 for about 20-30 minutes or until the gouda on top starts to brown.

This dish is one of those homey comforting foods that just make you feel good when things have been a little rough and tumble. Try it out and please let me know how you do.

(By the way the photo is not mine but it looks close to the texture and color of what I do. If you are going to garnish with a herb it needs to be edible. So if you want parsley then chop it up and sprinkle it on top. Please do not stick a miniature tree out of your meal.)

 

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2 comments on “Sweet Potato Shepherds Pie

  1. Elizabeth Taylor
    August 13, 2014 at 2:09 am #

    OMG, this is to die for! This is a typical Picasso intensified dish. I can’t believe that this is the same dish I grew up eating throughout my childhood. The flavors and colors are beautiful. I had to make my own Baharat, as I couldn’t find it; but it is a wonderful seasoning blend. I love the aroma. Warning: this will not be on anyone’s diet!

    • Picasso Roberts
      August 13, 2014 at 3:29 am #

      I am so glad people are trying this dish. Im getting good feed back for my peasant food.

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