Shepherd's Pie


Ingredients

  • 2 sweet potatoes, pealed
  • 4 yukon gold potatoes, washed
  • 1-2T olive oil, for roasting
  • pinch of allspice
  • pinch of ground nutmeg
  • course salt and fresh cracked pepper, to taste
  • 1/4 c "cream"
  • 2 T of margarine
  • 1 1/2 c ground-round or 1 pkg West Best "stewed mutton"
  • 3 cloves garlic, chopped
  • 4-6 cloves roasted garlic
  • 1 medium yellow onion, chopped
  • 2 t chopped thyme
  • 1/2 t savory
  • 1/2 t cinnamon
  • pinch of cloves
  • 1 t of fresh chopped rosemary
  • 1 T of Dijon mustard
  • 1 c vegetable stock
  • 1/2 c dry white wine
  • 2 carrots,finely diced
  • 3/4 c canned, fresh, or frozen peas and/or corn

Directions

  1. Preheat oven to 350.
  2. Roughly chop sweet potato (and YG potatoes, if they're large). Toss in a bowl with olive oil, then pour out into a baking sheet.
  3. Sprinkle with allspice, salt, and pepper.
  4. Roast until tender (mashable).
  5. Combine roasted tubers in a bowl with roasted garlic cloves, margarine, "cream", nutmeg, salt and pepper. Mash, and then season to taste.
  6. Sauté onion until golden. Add garlic, "meat", cinnamon, and cloves and cook over high heat for 5 minutes.
  7. Declaze with white wine, cook 2 minutes. Add dijon mustard, thyme, savory, rosemary and stock.
  8. Bring to a boil, reduce, and then simmer covered until moisture somewhat absorbed (~20 minutes)
  9. Mix in vegetables and pour into baking pan (9x13, or casserole dish). Top with mashed potatoes.
  10. Bake until top is golden about half an hour.