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Shepherd's Pie With Sweet Potato Crust
Ingredients
- 2 Tbsp. Butter
- 2 Tbsp. Flour
- 2 x 2 1/2 c. canned beef stock
- 1 c. Frzn peas
- 1 tsp Worcestershire sauce
- 1 Tbsp. Fresh thyme, finely minced
- 2 Tbsp. Fresh flat-leaf parsley, finely minced
- Salt and pepper, to taste
- Leftover vegetables
- Leftover beef, cut into 1/2" chunks
- Leftover mashed potatoes
Directions
- Preheat the oven to 375 degrees F.
- Heat the butter in a medium saucepan, add in the flour and cook over medium-low heat for 3 - 4 min.
- Add in the 2 c. of the stock and cook, whisking till thickened. If too thick, add in the additional 1/2 c. stock to thin slightly. Add in the peas, Worcestershire, thyme, and parsley and season with salt and pepper to taste.
- Mix in the vegetables and beef, then pour into a lightly buttered 1 1/2 qt baking dish. Top with the leftover mashed potatoes, spreading them out to completely cover the top. Place on a baking sheet and bake in the oven for 15 - 20 min.
- Remove from the oven and preheat the broiler. Place the pie under the broiler and broil for 3 - 4 min or possibly till the top is golden. Let sit 5 min before serving.
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