For me, the best part of a shepherd’s pie is the delicious potato topping. This recipe puts a new spin on that topping by mixing white and sweet potatoes together. I don’t know why these two potatoes aren’t mixed together more often. I’ve found them to be a match made in heaven. The white potatoes lend their fluffiness to the⨠mash while the sweet potatoes bring their deep sweet flavor. This is my new favorite way to enjoy mashed potatoes, and it’sâ¨better for you to boot!
Ingredients
1 pound russet potatoes, peeled and cut into 1-inch cubes
1 pound sweet potatoes, peeled and cut into 1-inch cubes
½ cup buttermilk
½ teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
1 pound ground lamb
2 tablespoons vegetable oil
1 pound button mushrooms, quartered
1 cup chopped onions
1 cup chopped carrots
1 tablespoon cornstarch
1 cup low-sodium beef broth
2 tablespoons dry red wine
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
½ teaspoon dried thyme
¼ teaspoon garlic powder
Directions
- Preheat the oven to 375 °F.
- Place the russet potatoes in a medium pot and place the sweet potatoes in a separate medium pot. Cover the potatoes in each pot with cold salted water. Bring to a boil over medium-high heat and cook until the potatoes are very tender, 9 to 10 minutes for the sweet potatoes and about 12 minutes for the russets. Drain well and combine the potatoes in one of the pots.
- While the potatoes are still hot, using a potato masher, mash in the buttermilk, nutmeg, and salt and pepper to taste. Mash until the potatoes are the consistency you like. Set aside.
- In a large ovenproof skillet, brown the lamb over medium- high heat. Remove with a slotted spoon and reserve. Drain the fat from the skillet. Heat the oil in the skillet and add the mushrooms, onions, and carrots and cook, stirring frequently, until the mushrooms are well browned and the carrots have begun to soften, about 10 minutes.
- In a small bowl, whisk the cornstarch into the beef broth until dissolved. Add to the skillet along with the red wine, tomato paste, Worcestershire sauce, thyme, garlic powder, and the reserved lamb. Bring to a boil, stir, then turn off the heat. Top the lamb mixture with the potato mixture, using a spatula to spread the potatoes evenly over the top. Place in the oven and bake for 25 to 30 minutes, until golden and bubbly.
Serves 8
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