This is not a dish I had ever made before, but since we were watching the finale of The Great British Bake Off, I felt like some traditional British food was in order. Lucky for me, it ended up totally working out and I will be making it again soon, whether we are watching British TV or not!! I wanted to take more pictures but we devoured the whole thing before I got the chance!
When I first googled British food, Alton Brown’s Shepherd’s Pie recipe popped right up. It looked great to me, except for the fact that my children don’t do mashed potatoes. I don’t pretend to understand them, but I knew if I plopped a big baking dish on the table with a whole layer of mashed potatoes on the top, they would probably revolt. I had recently seen a recipe for dairy free whipped sweet potatoes in the Thanksgiving issue of Food & Wine. I decided that it would be a perfect time to give them a try and make them the top layer of my Shepherd’s Pie. They worked wonderfully, and made the dish a much lighter and healthier version of the original. The whole thing is dairy free and can be made gluten free by subbing out the all purpose flour for a gluten free flour. So if you are binging any British shows or even if you’re not, I hope you’ll give this one a try! Let me know if you do here or on Facebook or Instagram!!
For the topping, Whipped Sweet Potatoes with Coconut Yogurt
I halved the recipe for this, if making as a side dish would use amounts in orignal recipe, which you can find here.
- 2.5 lbs sweet potatoes, peeled and cut into chunks
- 1 Tb kosher salt
- 1 5 ounce container of plain coconut yogurt such as the So Delicious brand
After you peel and cut the sweet potatoes, place in a large pot of water. Bring to a boil, then reduce heat to meduim. Cook until tender, roughly 20-25 minutes. Drain and place in the bowl of a food processor. Add the yogurt and blend until smooth. Season with salt and pepper to taste.
For the meat filling (altered from Alton Brown’s Shepherd’s Pie, click here for the original)
- 2 tablespoons canola oil
- 1 medium chopped onion
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 1 pound ground lamb
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 2 teaspoons freshly chopped rosemary leaves
- 1 teaspoon freshly chopped thyme leaves
- 1/2 cup frozen corn kernels
- 1/2 cup frozen peas
What to do…
- Place the canola oil into a 12-inch sauté pan and set over medium high heat.
- Add the onion and carrots and sauté just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine.
- Add the lamb, salt and pepper and cook until browned and cooked through.
- Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute.
- Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine.
- Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
- Add the corn and peas to the lamb mixture and spread evenly into an 8 by 8 inch glass baking dish.
- Top with the sweet potatoes, starting on the edges and moving towards the center .
- Place on sheet pan on the middle rack of the oven and bake for 25 minutes.
- If you would like the sweet potatoes to get a bit brown, turn the broiler on for about 3-5 minutes. This step is optional.
- Remove to a cooling rack and allow to cool a bit before serving.