Shepherd's Pie with Sweet Potatoes
4 servings
90 minutes
Shepherd's pie with sweet potato is an original variation of a classic dish that combines tender turkey mince, aromatic vegetables, and sweetish sweet potato. Inspired by Russian cuisine, this pie has a rich flavor and a hearty texture. The meat filling soaked in tomato paste, spices, and Worcestershire sauce creates a perfect balance with the fluffy sweet potato puree topping the pie with a golden crust. The addition of broccoli and bell pepper adds freshness and a hint of sweetness. Ideal for family dinners – warming and filling, it pairs wonderfully with fresh herbs. A glaze made from honey, lime, and pickled pepper adds zest, making it truly unforgettable.
1
Preheat the oven to 180 degrees. Soak a slice of bread in coconut milk for ten minutes.
- White bread: 1 piece
- Coconut milk: 0.3 glass
2
Chop the onion and garlic and sauté in one tablespoon of olive oil for three minutes. Separately, sauté the broccoli florets and chopped bell pepper in another tablespoon of oil for three minutes. Cut the sweet potato into cubes without peeling, boil in water until soft, drain, and mash into a puree.
- Onion: 3 pieces
- Garlic: 5 clove
- Olive oil: 2 tablespoons
- Broccoli cabbage: 600 g
- Sweet pepper: 3 pieces
- Olive oil: 2 tablespoons
- Sweet potato: 2 pieces
3
Mix four and a half tablespoons of tomato paste, minced meat, 100 grams of onion-garlic sauté, and the same amount of broccoli with peppers, add peas, egg whites, Worcestershire sauce, dry mustard, ground chili, and soaked bread. Season with salt and pepper. Place three tablespoons of the mixture into seven muffin molds and bake in the oven for ten minutes.
- Tomato paste: 7.5 tablespoons
- Ground turkey: 450 g
- Onion: 3 pieces
- Broccoli cabbage: 600 g
- Sweet pepper: 3 pieces
- Frozen green peas: 0.5 glass
- Chicken egg: 2 pieces
- Worcestershire sauce: 4.5 tablespoons
- Dry mustard: 0.5 teaspoon
- Ground chili pepper: 0.5 teaspoon
- White bread: 1 piece
- Salt: to taste
- Ground black pepper: to taste
4
You can make the glaze now: mix the leftover tomato paste, pickled pepper, honey, chicken broth, lime juice, and a quarter teaspoon of salt. Pour the glaze over the meatballs and return them to the oven for twenty minutes.
- Tomato paste: 7.5 tablespoons
- Pickled peppers: 20 g
- Honey: 1 teaspoon
- Chicken broth: 3 tablespoons
- Lime: 0.5 piece
- Salt: to taste
5
Mash the ready meatballs, mix with broccoli and peppers, finely chopped fresh chili, two tablespoons of ground chipotle pepper, season with salt and black pepper. Transfer the mixture to a round baking dish.
- Broccoli cabbage: 600 g
- Sweet pepper: 3 pieces
- Chili pepper: 1 piece
- Chipotle pepper: 1 piece
- Salt: to taste
- Ground black pepper: to taste
6
Mix sweet potato puree, a bit of onion-garlic sauté, butter, salt, and pepper, then place it in the same dish. Bake at 200 degrees for twenty minutes until a crust forms. Sprinkle the finished pie with chopped green onions.
- Sweet potato: 2 pieces
- Onion: 3 pieces
- Butter: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Chives: to taste