Yesterday, I was watching Food Network for inspiration and saw a bubbly, delicious Shepherd's Pie made with lamb and white potatoes. I decided to make my own version using ground beef and sweet potatoes, something just new and inventive enough to deserve a new name. And who wouldn't want to eat a dish named after an Australian cowboy?
|You followed the link to see the drover didn't you? |
Which made you want to try this recipe more,
Hugh Jackman or this delicious picture? Be honest.
3 lbs ground beef
2 yellow onions, diced
4 leeks, diced
1 head of celery, diced
6 medium sweet potatoes
1 cup white wine
2 cups beef stock
4 tablespoons salted butter
2 teaspoons thyme
2 teaspoons garlic powder
1 teaspoon rosemarie
2 healthy pinches of salt
1 bay leaf
black pepper to taste
Preheat oven to 400 degrees. Rinse sweet potatoes and arrange on a baking sheet. Bake at 400 until soft to the touch, about 45 minutes. Remove from oven and let cool enough to touch.
While the sweet potatoes are baking, in a large pot, brown the ground beef. Stir in the diced veggies. Add the white wine and beef stock. Add the seasoning and bay leaf. Stir to incorporate. Bring to a simmer. Cover and let simmer for one hour. Remove cover and continue simmering for 15 minutes.
Once the sweet potatoes are cool enough to the touch, remove the skins and place in a large bowl. Mash the sweet potatoes with the salted butter and black pepper to taste. Set aside.
Pour the simmered beef mixture into a large baking dish. Spoon the mashed sweet potato over the beef mixture and smooth into a uniform layer. Bake at 400 degrees until the potatoes start to brown. 35 to 40 minutes. Remove from oven. Let stand at least 10 minutes before serving. Serves 8 to 10, depending on how many Caveboys you are feeding.