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This “lightened up” version of Shepherd’s Pie is made using sweet potatoes instead of regular potatoes, and we think it’s even better! The combination in every bite of the sweetness from the sweet potatoes and the savory meat is out of this world! The meat layer is moist and bursting with flavor. This is one recipe you won’t want to miss!
4 medium sweet potatoes, peeled and cut into chunks
1/2 cup water
2 teaspoons Bartenura Olive Oil
salt and freshly ground black pepper
paprika, for garnish
2 medium onions, cut in chunks
1 cup baby carrots (about 12)
2–3 cloves garlic or 2-3 cubes Gefen Frozen Garlic (1–2 teaspoons dry minced)
1 tablespoon Bartenura Olive Oil
2 pounds lean ground chicken, beef, or veal (or a combination)
1/2 teaspoon salt (or to taste)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 egg or 2 egg whites or 1/3 cup Haddar Egg Whites
1/4 cup ketchup or barbecue sauce
1/3 cup Yehuda Matzo Meal
Place sweet potatoes and water in a large microwaveable bowl. Cover and microwave on high for 18–20 minutes or until tender. (Or cook the sweet potatoes in a medium saucepan on top of the stove for 20 minutes over high flame.) Drain well. Add oil, salt, and pepper, and mash until very smooth. Set aside.
Preheat oven to 350°F. Spray a 9- x 13-inch baking dish with nonstick spray.
In a food processor using the steel blade, process onions, carrots, and garlic until finely chopped, about six to eight seconds.
Heat oil in a large pot on medium flame. Sauté onions, carrots, and garlic for two to three minutes or until soft. Add ground chicken and brown for six to eight minutes, stirring often.
Remove from heat. Add salt, pepper, basil, oregano, egg or egg whites, ketchup, and matzoh meal; mix well.
Spread meat mixture evenly in prepared baking dish. Top with sweet potato mixture and sprinkle with paprika. (If desired, the Shepherd’s Pie can be prepared in advance up to this point and refrigerated overnight.)
Bake uncovered for 50–60 minutes or until golden. Cut into squares and serve.
Photography by Tamara Friedman
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