Sweet Potato Shepherd’s Pie
(makes 2 casseroles, 4 to 6 servings each)
2 lb (900 g) lean ground beef
2 large cloves garlic, diced
2 stalks celery, diced
2 yellow onions, diced
2 large carrots, diced 2 Tbsp (30 ml) chili powder
2 tsp (10 ml) ground cumin
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) dried oregano
11/2 tsp (7 ml) salt, divided
1/2 tsp (2 ml) pepper
2 Tbsp (30 ml) spelt flour
1/2 cup (125 ml) beef stock
1/4 cup (60 ml) water
6 drops Worcestershire sauce
2 large sweet potatoes, peeled and cut into even 2-inch (5 cm) wedges
1/2 cup (125 ml) milk
3 Tbsp (45 ml) butter
Preheat the oven to 350°F (180°C).
In a Dutch oven, cook the beef over medium heat, breaking it up with a wooden spoon, until browned, about 10 minutes.
Stir in the garlic, celery, onions, carrots, chili powder, cumin, cinnamon, oregano, 1 tsp (5 ml) of the salt and the pepper. Cook, stirring occasionally, until vegetables are tender, about 15 minutes.
Stir in the flour and cook, stirring, for 1 minute. Stir in the stock, water and Worcestershire sauce; simmer for 3 minutes. Divide mixture between two 8-inch (20 cm) square or round baking dishes.
Meanwhile, in a large pot of boiling salted water, cook sweet potatoes until tender, about 12 minutes. Drain and return potatoes to pot and mash until smooth. Stir in milk, butter and remaining 1/2 tsp (2 ml) salt; then spread evenly over the beef mixture in both dishes.
Bake one pie until bubbly at the edges, about 35 minutes. Cover the second pie with plastic wrap and then foil and freeze for up to 1 month. When it’s time to eat it, bake, uncovered and still frozen, at 350°F (180°C) for 50 to 60 minutes.