Doesn’t colder weather make you want to stay in, watch a movie, drink, wine, and eat? There’s nothing like indulging in a savory casserole or pot pie filled with your favorite meat and/or vegetables. This traditional shepherd’s pie recipe has a few twists – instead of mashed potatoes on the top, I lined the casserole dish with thinly sliced sweet and golden potatoes. I also incorporated mushrooms for another texture. The colors in this dish are so bright and delicious.
Slide your shepherd’s pie in the oven, set the timer, and put on a great movie.
Sweet + Golden Potato Shepherd’s Pie
- 2 cups cooked ground beef, turkey or lamb
- 1 small yellow onion chopped – 1 cup
- 1 cup mushrooms sliced
- 1 cup peas
- 1 cup corn
- 1 cup sliced carrots
- 1 large sweet potato sliced
- 2 yukon golden potatoes sliced
- 4 cloves crushed garlic
- 2 tablespoons ghee
- 2 tablespoons olive or coconut oil
- salt and pepper to taste
Preheat your oven to 425 degrees.
Prep your vegetables: using a mandolin slicer, slice your sweet and golden potatoes. Tip: if you don’t have a mandolin slicer, use a sharp knife to thinly slice your potatoes.
Put your sweet and golden potatoes slices into a bowl with a few tablespoons of your favorite oil (coconut, olive, avocado, ghee, etc) and salt and pepper. Toss your slices to make sure each piece gets an even coat of the oil.
Take your casserole dish, and line the bottom alternating between sweet and golden potato slices. Pop this into the oven for 20 minutes on 425 degrees.
Next chop your vegetables – carrots, mushrooms, and onion. Open your can of peas and corn and set them side.
Then cook your meat in a saute pan on medium to high heat. Once it’s 90% done, transfer your meat into a separate bowl.
Put 1 tablespoon of ghee (or butter/coconut oil, olive oil) into the sauce pan. Add your onions, mushrooms, and garlic, and cook for about 5 minutes. Once your onions and mushrooms start to brown, add your carrots, peas and corn and cook for another 2-3 minutes.
How much do you love this spoon? It was a birthday gift from my friends Becca and Matt.
Lastly, add your meat back in and stir all together. Toss in a few tablespoons of salt and pepper to your liking. It’s important to taste your filling along the way so you know how much salt and pepper to add.
Shut your pan off and remove from the burner. Take your precooked bottom crust out of the oven once it’s done, and top it with your mixture. Bring the temperature of the oven down to 350 degrees.
Take your left over sweet and golden potato slices and do the exact layering you did on the bottom. One after another until you’ve got one tight layer of slices.
Put in the oven and bake for 35-45 minutes. Please note, the cooking time might adjust depending on the type of meat you cook with.
All of these mouth watering photos were taken by the lovely Sarah Landry of Sarah Jayne Photography.