Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, sweet potato shepard's pie. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
How to Make Vegan Sweet Potato Shepherd's Pie. This Sweet Potato Shepherd's Pie recipe is healthy, easy to make, and so scrumptious. The perfect fall recipe and the ultimate comfort food that can be on your dinner table in no time.
Sweet Potato Shepard's Pie is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Sweet Potato Shepard's Pie is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have sweet potato shepard's pie using 10 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Sweet Potato Shepard's Pie:
- Prepare 2 Large Baked Sweet Potatoes
- Get 2 Large Zucchini
- Prepare 2 Celery stalks
- Make ready 1 package Mushrooms
- Make ready 1 Pound Ground Beef
- Get 1/2 teaspoon Garlic Powder
- Make ready 1/2 teaspoon thyme
- Get 1/2 teaspoon Basil
- Make ready 4 tablespoons Water
- Get 1/4 cup shredded provolone and mozzarella cheese mixture
This Sweet Potato Shepherd's Pie has been a total staple for me. It's simple and made with healthy but satisfying ingredients. When I was growing up, my mom or stepdad used to make shepherd's pie all the time. Beef, corn, and mashed potatoes topped off with cheese.
Steps to make Sweet Potato Shepard's Pie:
- Wash all the veggies and drain.
- Preheat the oven to 350. Grease a large casserole pan.
- Peel and slice two large baked potatoes. Set these aside in a bowl for the topping.
- Slice the top and bottom edges off the zucchini and discard. Slice the zucchini into quarters and then slice them into 1/4" pieces. Place these in a separate bowl from the sweet potatoes.
- Slice the rough top and bottom off the celery and discard. Cut the celery in half and the cut into 1/4" pieces. Place these in a bowl.
- Slice the mushrooms in half and the slice them into 1/4" pieces. Place these in the bowl with the celery.
- In a large skillet, brown the beef until it is pink in the middle. Making certain to chop the pieces while browning the meat. Drain the grease if there is any.
- Add mushrooms and celery to the skillet for 5 minutes and sauté.
- Add the zucchini and the seasonings to the ground beef mixture. Cook the mixture for 3 minutes.
- Place all of the ground beef mixture, veggies and seasonings into the prepared casserole dish. Drizzle the water over the mixture.
- Placed sweet potato slices over the mixture and cover with foil.
- Bake in the 350 oven for 20 minutes. Sprinkle the cheese on top and bake for 10 more minutes.
This sweet potato shepherd's pie was inspired from my classic Lightened Up Shepherd's Pie. I also have a meatless version, Portobello Shepherd's Pie (vegetarian). This is a crazy month for the North East. First we got slammed with a hurricane, and yesterday a Nor'easter. This Sweet Potato Shepherd's Pie is easy to make and it is one of our healthier dishes.
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