Another St. Patty’s day is almost upon us. This is the time of year I attempt Irish cuisine for a meal or two. Then I remember that I’ve been to Ireland, and while I had a few good meals, I feel like the Irish are better suited to beer and whiskey. I do, however, love one-dish meals and the idea of shepherd’s pie. I prepared a healthy version of the Irish favorite, using sweet potatoes on top instead of your standard mash.
Sweet Potato Shepherd’s Pie
1 lb lean ground beef (you could also use turkey or lamb)
2 large sweet potatoes, peeled and cubed
1/2 C chopped carrots
1/2 C chopped celery
1 small onion, chopped
1 tsp chopped garlic
1/3 C marsala wine
6 oz tomato paste
1/4 C worchestershire sauce
salt and pepper
Preheat oven to 400 degrees.
In medium saucepan, boil sweet potatoes until soft, approximately 15 minutes. Drain, mash, season with salt and pepper and set aside.
In large skillet, brown ground beef. Add onions, carrots, celery and garlic and sauté until vegetables are softened, approximately 10-12 minutes. Add marsala, tomato paste and worchestershire and simmer until sauce thickens. Add pepper and remove from heat.
Place meat mixture in a square or round 8 inch baking dish. Press mashed sweet potatoes over the top of the mixture. Bake in oven for 15-20 minutes, or until potato top becomes a bit crusted.
Spoon and serve.
If you want to Irish it up a bit more, swap the marsala for some Guinness. Or just drink one while you cook.
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