A few months ago I went to a dinner party hosted by a dear friend of mine. She was introducing a group of us ladies to her friend Milady, who is the Editor in Chief at Part&Parcel Magazine. She made us some recipes from the magazine and they were amazing. I thought it would be fun to introduce her to you and her beautiful magazine. Today she is going to share one of her wonderful recipes for Smoky Sweet Potato Shepherd’s Pie and we are doing a giveaway for a year’s subscription to Part&Parcel Magazine! So without further ado…
Smoky Sweet Potato Shepherd’s Pie
For the Filling:
2 tablespoons coconut oil, or other cooking oil
1 small onion, chopped
2 stalks of celery, chopped
2 medium carrots, chopped
2 cloves garlic, minced
4 slices of thick bacon, cut in lardons (small strips)
1 lb. ground beef
1 ½ tablespoons smoked paprika, plus extra for topping
1 ½ teaspoons cumin
Salt and pepper to taste
3 tablespoons tomato paste
¼ – ½ cups chicken stock
For the Potato Topping:
3 – 4 large sweet potatoes, peeled and cubed
Remaining carton of chicken stock
Salt to taste
2 tablespoons butter
¼ cup full fat coconut milk
Preheat oven to 350.
Gather and prep ingredients.
In a cast iron skillet, or other heavy-bottomed pan, add coconut or cooking oil to pan and sauté onion, celery, and carrots till slightly soft, about 5 minutes.
Add garlic to pan and cook for an additional minute. Add in bacon lardons and cook until most of the fat has rendered.
Add ground beef to pan and brown, combining with bacon and vegetables. Add cumin, smoked paprika, and salt and pepper to meat and combine. Add tomato paste and ¼ – ½ cup chicken stock to pan, stir to combine and heat through.
For the Mashed Sweet Potato Topping:
Add cubed potatoes to a large pot and cover with chicken stock and bring to a boil. Once potatoes are easily pierced with a fork, drain potatoes, and return to pot on low heat.
Add butter, coconut milk, and salt and pepper to taste to potatoes and mash thoroughly.
To Assemble Pie:
Remove cast iron skillet from heat, and transfer mashed sweet potatoes on top of the meat mixture. Spread potatoes over meat and drag fork across potatoes to form small peaks.
Bake at 350 for 30 minutes, or until heated through.
Sprinkle top of pie lightly with smoked paprika and finish under the broiler for 2-5 minutes (watch closely as each broiler temperature varies).
I hope you enjoy this dish! For a free shopping list and recipe printable, go here.
Part&Parcel is a quarterly publication providing inspiration and practical advice to love your neighbor & your community, available in digital format or hard copy. The Part&Parcel team believes we are who we were meant to be in community, with Christ at the head, and truth leading the way. We were created to live out our faith in community, to spur each other on, to encourage and to correct, to teach and to pray with and for each other. We want to see His Kingdom come. Visit http://partandparcelmag.com to subscribe!