Curried Sweet Potato Shepherds Pie Recipes

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SWEET POTATO SHEPHERD'S PIE

Shepherd's pie has endless variations - this tempting version uses Veggie Ground Round and is topped with sweet potato mash.

Provided by Yves Veggie Cuisine

Categories     Trusted Brands: Recipes and Tips     Yves Veggie Cuisine

Time 50m

Yield 4

Number Of Ingredients 10



Sweet Potato Shepherd's Pie image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In pot of boiling water, cook potatoes for about 15 minutes or until tender.
  • Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside.
  • In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes.
  • Stir in flour and cook, stirring, for 1 minute.
  • Add stock to skillet; bring to a boil.
  • Add peas, corn, carrots, and remaining ground pepper.
  • Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.
  • Bake in the preheated oven for about 15 minutes or until bubbly around edges.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 50.9 g, Fat 8.4 g, Fiber 10.6 g, Protein 19.3 g, SaturatedFat 1 g, Sodium 729.2 mg, Sugar 12.9 g

1 ½ pounds sweet potatoes, peeled and chopped
2 tablespoons soft, non-hydrogenated margarine
¼ teaspoon fresh ground pepper
2 teaspoons Spectrum® Canola Oil
1 (340 gram) package Yves Veggie Cuisine® Original Veggie Ground Round
1 green pepper, chopped
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup Imagine® Low Sodium Organic Vegetable Broth
1 cup combined, Yves Veggie Cuisine® sweet peas, Yves Veggie Cuisine® whole kernel Golden Corn and carrots

CURRIED SWEET POTATO SHEPHERD'S PIE

I found this in this months Good Housekeeping magazine. Absolutely amazing twist on Shepherd's Pie. This makes 2, so I like to freeze one for another night.

Provided by StrikingEyes00

Categories     Curries

Time 1h15m

Yield 2 casseroles, 12 serving(s)

Number Of Ingredients 14



Curried Sweet Potato Shepherd's Pie image

Steps:

  • Pierce potatoes all over with fork. Cook in microwave on High 15-17 minutes or until potatoes are tender when pierced with fork, turning potatoes over once; set aside.
  • Meanwhile, in 12-inch skillet, heat 1 Tbls oil on medium-high heat until hot. Add turkey, sprinkle with salt and cook 5-6 minutes or until no longer pink.
  • Stir flour and curry powder into turkey in skillet; cook 1 minute, stirring.
  • Add broth and heat to boiling. Cook 1 minute or until mixture thickens slightly. Divide turkey mixture between two 2 1/2 to 3 quart glass or ceramic baking dishes and spread evenly.
  • Preheat oven to 375°F Wipe skillet dry. To same skillet, add remaining 1 Tbls oil and heat on medium until hot. Add carrots, parsnips, and onion, and cook, covered, about 15 minutes or until vegetables are browned and tender, stirring occasionally.
  • Stir in ginger, frozen peas, and 1/2 tsp salt. Di vide vegetable mixture between cassweroles, spreading evenly over turkey mixture.
  • When cool enough to handle, cut potatoes in half and scoop flesh from skins into large bowl. With potato masher, coarsely mash potatoes. Stir in milk, butter, and 1 tsp salt; mash until well blended. Spread potatoes over vegetables.
  • Bake one shephard's pie, uncovered, 35 to 40 minutes or until top is browned. Meanwhile, prepare second casserole for freezing.
  • To prepare casserole for another night, take out of freezer 24 hours before baking and bake at 375F for 35 to 40 minutes or until internal temp reads 160°F.

Nutrition Facts : Calories 313.9, Fat 11.1, SaturatedFat 3.5, Cholesterol 58.9, Sodium 280.1, Carbohydrate 34.8, Fiber 7.5, Sugar 10.4, Protein 20.1

5 sweet potatoes (12 oz each)
2 tablespoons vegetable oil
2 lbs ground turkey
salt
1/3 cup flour (I use whole wheat)
1 tablespoon curry powder
1 3/4 cups chicken broth or 1 3/4 cups vegetable broth
1 1/2 lbs carrots, peeled and chopped
1 1/2 lbs parsnips, peeled and chopped
1 medium onion, chopped
1 tablespoon grated peeled fresh ginger
1 (10 ounce) package frozen peas
1 cup reduced-fat milk, warmed
2 tablespoons butter

TURKEY SHEPHERD'S PIE WITH SWEET POTATO

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 25



Turkey Shepherd's Pie with Sweet Potato image

Steps:

  • For the mashed sweet potatoes: Scoop sweet potato flesh into a large bowl and mash with a fork or potato masher. Mix in the cream, butter, coriander, ginger and egg yolks. Season to taste with salt and pepper. Scrape into a pastry bag and set aside.
  • For the topping: Mix the cheeses, breadcrumbs and fresh thyme together in a bowl. Set aside.
  • For the shepherd's pie: Preheat oven to 375 degrees F.
  • Render down the bacon in a large saute pan or braiser over medium heat until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the ground turkey to the pan, and cook, stirring often and breaking apart with a wooden spoon, until evenly browned, 5 to 7 minutes. Remove from pan and set aside. Add the onion, leek and sage, and cook until caramelized, another 7 to 10 minutes.
  • Stir in the pine nuts, flour, tomato paste, coriander and ginger and cook for 2 more minutes. Add the chicken stock, carrots and meat, then return to a simmer and cook until reduced and nappe (when it thickly coats the back of a spoon), another 10 to 15 minutes. Taste for seasoning.
  • Top with an even layer of the sweet potato mixture. Sprinkle evenly with the breadcrumb topping. Bake until golden brown, about 1 hour. Sprinkle with chopped parsley and serve.

4 to 5 medium sweet potatoes, cooked
1 cup heavy cream
4 tablespoons unsalted butter, softened
1 teaspoon ground coriander
1 teaspoon ground ginger
2 large egg yolks
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan
1/4 cup grated Pecorino-Romano
1/4 cup breadcrumbs
1 teaspoon fresh thyme leaves
4 strips bacon or pancetta, diced
2 pounds ground dark meat turkey
1 Spanish onion, chopped
1 leek, washed and small diced
6 sage leaves, minced
1/4 cup pine nuts
1 1/2 tablespoons all-purpose flour
1 tablespoon tomato paste
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
2 cups chicken stock
1 cup frozen diced carrots, thawed
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh parsley

CURRIED SWEET POTATO SHEPHERD'S PIE

Categories     Potato     Bake     Dinner     Healthy

Yield 2 casseroles

Number Of Ingredients 14



CURRIED SWEET POTATO SHEPHERD'S PIE image

Steps:

  • Cook potatoes in microwave until tender when pierced with a fork; set aside. Meanwhile, in 12-inch skillet, heat 1 tbsp. oil on medium-high until hot. Add chicken/turkey; sprinkle with 1/2 tsp. salt and cook 5-6 minutes or until no longer pink, stirring and breaking up turkey with side of spoon. Stir flour and curry powder into turkey in skillet; cook 1 minute, stirring. Add broth and heat to boiling. Cook 1 minute or until mixture thickens slightly. Divide turkey mixture between two 2.5- to 3-quart glass or ceramic baking dishes and spread evenly. Preheat oven to 375 degrees. Wipe skillet dry. To same skillet add remaining 1 tbsp. oil and heat on medium until hot. Add carrots, parsnips, and onion, and cook, covered, about 15 minutes or until vegetables are browned and tender, stirring occasionally. Stir in ginger, frozen peas, and 1/2 tsp. salt. Divide vegetable mixture between casseroles, spreading evenly over turkey mixture. When cool enough to handle, cut potatoes in half and scoop flesh from skins into large bowl. With potato masher, coarsely mash potatoes. Stir in milk, butter and 1 tsp. salt; mash until well blended. Spread potatoes over vegetables. Bake one shepherd's pie, uncovered, 35 to 40 minutes or until top is browned. Meanwhile, prepare second casserole for freezing.

5 medium sweet potatoes
2 tbsp. vegetable oil
2 lb. ground turkey or chicken
2 tsp. salt
1/3 cup all-purpose flour
1 tbsp. curry powder
1 can (14- or 14.5-oz.) chicken broth
1 1/2 lb. carrots, peeled and chopped
1 1/2 lb. parsnips, peeled and chopped
1 medium onion, chopped
1 tbsp. grated peeled fresh ginger
1 package (10 oz.) frozen peas
1 cup milk, warmed
2 tbsp. butter or margarine

SWEET POTATO SHEPHERD'S PIE

Swap mashed potato for vibrant sweet potato and bulk out your lean lamb or beef mince with red lentils for a slimmer take on this comforting classic

Provided by Sara Buenfeld

Categories     Dinner

Time 1h45m

Number Of Ingredients 16



Sweet potato shepherd's pie image

Steps:

  • Heat the oil in a large pan, then fry the onions for 6 mins until starting to turn golden. Add the garlic, carrots and thyme, and cook for 4 mins more. Stir in the mince, breaking it up with the spoon. When it has turned brown, add the lentils and swede with the flour. Cook for 1-2 mins, then gradually add the stock and red wine. Cover and simmer for 35-40 mins.
  • Meanwhile, boil all the potatoes for 15-20 mins until tender, then drain and mash with the yogurt, nutmeg and black pepper. Spoon the meat mixture into a 2-litre ovenproof dish, spread or pipe the potato mixture on top, then grill until the topping starts to brown. (If making ahead, reheat in the oven at 180C/160C fan/gas 4 for 45 mins.) Serve with green veg, such as peas and broccoli.

Nutrition Facts : Calories 434 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 28 grams protein, Sodium 0.6 milligram of sodium

1 tbsp rapeseed oil
2 onions , finely chopped
2 garlic cloves , chopped
2 carrots , grated or finely diced
2 tbsp fresh thyme leaf
400g pack extra-lean minced lamb or beef
85g red lentil
350g swede , diced
2 tbsp plain flour
750ml reduced-salt beef stock
200ml red wine
350g potato , diced
650g sweet potato , diced
150g 0% plain probiotic yogurt
generous grating of nutmeg
green vegetables , to serve

CURRIED SHEPHERD'S PIE

This spiced version of the traditional English dish was developed in 1984 by Pierre Franey and Craig Claiborne for an article about budget-friendly meals. Here, the ground beef base is laced with curry powder, cumin and coriander then topped with a pile of fluffy, mashed potatoes dotted with green peas.

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, casseroles, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 16



Curried Shepherd's Pie image

Steps:

  • Put the potatoes into a pot and add water to cover and salt to taste. Bring to the boil and cook 10 to 15 minutes or until the potatoes are tender when pierced with a fork.
  • As the potatoes cook, heat the oil in a skillet and add the onions and garlic over medium heat. Cook, stirring occasionally, until they are wilted. Add the curry powder, cumin and coriander and cook briefly, stirring.
  • Add the meat and cook, stirring down with the side of a heavy kitchen spoon to break up the lumps. Add salt, pepper, the tomatoes, broth and sugar. Cook, stirring occasionally, about 20 to 30 minutes.
  • Meanwhile, preheat the broiler.
  • Drain the potatoes and put them through a food mill or a potato ricer back into the pot. Stir in the peas and cook briefly.
  • Add the hot milk, two tablespoons of the butter and pepper, preferably white, beating with a wooden spoon.
  • Heat an eight-cup baking dish (a souffle dish works well) and spoon the piping-hot curried meat into it. Top with the hot mashed potatoes. Smooth over the top. Dot with the remaining tablespoon of butter.
  • Run the mixture under the broiler until the top is golden brown. Serve immediately.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 787 milligrams, Sugar 5 grams, TransFat 0 grams

6 Russet potatoes, about 2 pounds, peeled and cut into 1 1/2-inch cubes
Salt to taste, if desired
1 tablespoon peanut, vegetable or corn oil
3/4 cup finely chopped onions
1 tablespoon finely minced garlic
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds ground lean beef
Freshly ground pepper to taste
1 cup crushed, canned imported tomatoes
1/2 cup fresh or canned chicken broth
1 teaspoon sugar
2 cups cooked fresh or frozen green peas
1/2 cup hot milk
3 tablespoons butter

VEGGIE SHEPHERD'S PIE WITH SWEET POTATO MASH

The secret to this shepherd's pie filling is to choose big carrots so they don't lose their texture when cooked

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 1h10m

Number Of Ingredients 11



Veggie shepherd's pie with sweet potato mash image

Steps:

  • Heat 1 tbsp olive oil in a frying pan, then fry 1 halved and sliced large onion until golden.
  • Add 2 large carrots, cut into sugar-cube size pieces and most of the 2 tbsp chopped thyme, reserving a sprinkling for later.
  • Pour in 200ml red wine, 150ml water and a 400g chopped tomatoes, then crumble in 2 vegetable stock cubes and simmer for 10 mins.
  • Tip in a 410g can green lentils, including the juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.
  • Meanwhile, boil 950g sweet potatoes, cut into chunks, for 15 mins until tender, drain well, then mash with 25g butter and season to taste.
  • Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over 85g grated vegetarian mature cheddar and the remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.
  • Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straightaway, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.

Nutrition Facts : Calories 540 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 33 grams sugar, Fiber 16 grams fiber, Protein 16 grams protein, Sodium 2.39 milligram of sodium

1 tbsp olive oil
1 large onion, halved and sliced
2 large carrots (500g/1lb 2oz in total), cut into sugar-cube size pieces
2 tbsp thyme chopped
200ml red wine
400g can chopped tomatoes
2 vegetable stock cubes
410g can green lentils
950g sweet potatoes, peeled and cut into chunks
25g butter
85g vegetarian mature cheddar, grated

VEGAN SHEPHERD'S PIE WITH SWEET POTATO

This vegan shepherd's pie is comforting, healthy, delicious and really easy to make. You can also make it in batches to freeze and serve when you don't have much time to cook. We used lentils to make ours, but you could use chickpeas instead, if you'd prefer. Serve with fresh cilantro if desired.

Provided by MyNutriCounter

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h10m

Yield 4

Number Of Ingredients 14



Vegan Shepherd's Pie with Sweet Potato image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat coconut oil in a saucepan over medium-high heat. Add red onion, white onion, cinnamon, ginger, garlic, and 1 teaspoon cumin. Cook, stirring gently, until soft and tender, about 5 minutes. Add lentils, tomatoes, stock, and maple syrup. Bring to a boil; simmer filling until flavors are blended, 20 to 30 minutes.
  • Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened, about 20 minutes. Drain water; add coconut milk and remaining 1 teaspoon cumin to the sweet potatoes. Mash until smooth.
  • Pour filling into a large baking dish; add the sweet potato mash on top and a sprinkle of nutritional yeast.
  • Bake in the preheated oven until top is browned, about 20 minutes.

Nutrition Facts : Calories 465.4 calories, Carbohydrate 82.3 g, Fat 8.8 g, Fiber 20.8 g, Protein 19.5 g, SaturatedFat 6.7 g, Sodium 353.1 mg, Sugar 17.9 g

1 tablespoon coconut oil
1 red onion, chopped
1 white onion, chopped
1 tablespoon ground cinnamon
1 tablespoon grated fresh ginger root
2 cloves garlic, chopped
2 teaspoons cumin, divided
3 cups cooked lentils
1 (14 ounce) can chopped tomatoes
1 ½ cups vegetable stock
1 tablespoon maple syrup
2 ½ sweet potatoes, peeled and chopped, or to taste
⅓ cup coconut milk
1 tablespoon nutritional yeast, or to taste

SWEET POTATO SHEPHERD'S PIE

As a child, shepherd's pie was one of my favorites. But now, having cut white potatoes out of our diet, I experimented with sweet potatoes in this dish for two. The result is different, but just as yummy! -Tanya Marcketti, Golden, Colorado

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 10



Sweet Potato Shepherd's Pie image

Steps:

  • Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once., Meanwhile, in a large skillet, cook beef and onion until meat is no longer pink; drain. Add the corn, tomato sauce and spices. Place in a 1-qt. baking dish coated with cooking spray; set aside., When cool enough to handle, cut potato in half; scoop out the pulp and place in a small bowl. Mash with butter, milk, salt and pepper. Spread evenly over meat mixture., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 404 calories, Fat 12g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 900mg sodium, Carbohydrate 42g carbohydrate (16g sugars, Fiber 6g fiber), Protein 27g protein.

1 large sweet potato
1/2 pound lean ground beef (90% lean)
1/4 cup chopped onion
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 cup tomato sauce
Dash each ground cinnamon, allspice and nutmeg
1 tablespoon butter
1 tablespoon 2% milk
1/8 teaspoon salt
1/8 teaspoon pepper

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