A lighter version of traditional British shepherd's pie using sweet potatoes and cauliflower, the perfect blend of sweet and savory.
Ingredients
- sweet potatoes: 1 pound (chopped)
- cauliflower florets: 0.5 pound (chopped)
- chicken broth: 0.25 cup
- butter: 3 Tbsp
- salt: 1 tsp
- ground black pepper: 0.5 tsp
- light olive oil: 2 Tbsp
- carrots: 2 piece (diced)
- onion: 0.5 piece (diced)
- garlic: 2 clove (minced)
- salt: 1 tsp
- ground black pepper: 0.5 tsp
- ½ pounds ground beef: 1 piece
- tapioca starch: 2 Tbsp
- chicken broth: 1 cup
- peas: 0.5 cup
- corn: 0.5 cup
- tomato paste: 3 Tbsp
- freshly grated Parmesan cheese: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Place sweet potatoes in a pot and add water to cover. Bring to a boil and cook for 15 minutes. Add cauliflower and more water if needed; cook until all vegetables are tender, about 15 minutes more. Drain. Mash sweet potatoes and cauliflower with 1/4 cup broth, butter, 1 teaspoon salt, and 1/2 teaspoon black pepper.
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Heat olive oil in a large skillet over medium-high heat. Add carrots and onion; saute until softened, about 5 minutes. Add garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper; cook 5 minutes more. Add beef; cook and stir until browned and crumbly, 5 to 10 minutes.
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Sprinkle tapioca starch over the beef mixture in the skillet. Add 1 cup broth, peas, corn, and tomato paste. Bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Spread beef mixture evenly in a baking dish. Top with mashed sweet potato mixture. Sprinkle Parmesan cheese on top.
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Bake in the preheated oven until slightly browned on top, about 25 minutes. Let stand 15 minutes before serving.
