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Sweet Potato Shepherd's Pie




Source of Recipe


Internet


List of Ingredients




2-1/2 pounds ground lamb
½ cup (1 stick) butter or margarine
1 medium onion, finely chopped
2 medium cloves garlic, crushed
¼ cup unsifted all-purpose flour
1 cup beef broth
2 large eggs, beaten
1 teaspoon dried rosemary leaves
¾ teaspoon salt
¼ teaspoon pepper
4 hard-cooked large eggs
2 packages (10-ounces each) frozen chopped spinach, thawed and squeezed dry
1 can (2 pounds, 8 ounces) sweet potatoes or yams
½ teaspoon ground nutmeg



Recipe



In large skillet, over medium-high heat, brown lamb. Remove with slotted spoon; drain; place lamb in large bowl. In medium saucepan, over medium-high heat, melt ¼ cup butter; sauté onion and garlic 3 minutes. Remove from heat; stir in flour. Gradually add broth; return to heat. Bring to boiling, stirring, until thickened. Remove from heat, and cool slightly; gradually stir in two eggs.

Add sauce, rosemary, ½ teaspoon salt and 1/8 teaspoon pepper to lamb; mix well. Spoon half of meat mixture into an 8-inch springform pan. Arrange hard-cooked eggs, end to end, in a circle in center of pan; cover with remaining meat mixture.

Preheat oven to 375 degrees. Spread spinach over meat. Drain and discard syrup from sweet potatoes. In food processor, pureé sweet potatoes with remaining butter, the nutmeg, ¼ teaspoon salt and 1/8 teaspoon pepper. Spread 1 cup sweet potato pureé evenly over spinach. Place remaining pureé in pastry bag fitted with ½-inch star tip; pipe in decorative pattern over all. Place springform pan on jelly-roll pan to catch any drippings. Bake 35 minutes, or until heated through.

Makes 8 to 10 servings