Chipotle Sweet Potato Shepherds Pie

For a few weeks this summer my husband went to Rhode Island for his Navy Officer school. While he was gone I ventured out on some trips and ended up in Las Vegas with my parents for the last few weeks. My mom is gluten free and has a wonderful America’s Test Kitchen Gluten Free cookbook, which I frequently used. One night I was flipping through the book and saw a shepherd’s pie that looked absolutely delicious. It was a success, but as I was eating it I instantly came up with ideas to lighten and spruce it up a bit!

First. marinate the meat. In a medium bowl, combine the ground beef and pork, 2 tablespoons water, 2 teaspoons liquid smoke, chopped chipotle peppers, ½ teaspoon baking soda, 1 teaspoon salt, and ¼ teaspoon pepper.

 Next, prep the potatoes. Put all of the chopped potatoes (1 ½ pounds of sweet potatoes and 1 pound Russet potatoes) in a pot and add enough water to cover the potatoes. Add 1 tablespoon of salt (yes, a TABLESPOON) and bring to a boil. Once boiling, reduce heat to medium –low and simmer for 10-12 minutes, or until the potatoes are soft.

While the potatoes are boiling, combine milk and egg yolk, chop the rest of the veggies, and melt  3 tablespoons of butter if you haven’t done so yet.

Drain the potatoes and return to the saucepan over medium heat and let boil until excess water evaporates (about one minute). Remove from heat and give them a nice mash. Add in the milk/egg mixture, melted butter and mix. Stir in the green onions. Set potatoes aside.

Now we will move onto my favorite part of the pie; the meat, veggies and gravy. Mmmmm. The beauty about this dish is you can make this next part in the same dish that you serve it from, IF and ONLY IF you have an oven- or broiler-proof skillet. The first time I made it at my parents house I was able to do this, but here in Reno my cookware isn’t oven proof so I transferred the gravy and meat into a deep dish pie pan and it was good.

Back to business, in an (preferably) ovenproof skillet, heat 2 teaspoons of canola oil. When warm, add mushrooms, onion,  ½ teaspoon salt, and ¼ teaspoon pepper. Cook until vegetables are soft, about 4 minutes. Add in 1 tablespoon of tomato paste and 2 teaspoons of minced garlic. Stir until the tomato paste had browned the bottom of the pan and it turns dark red, having to scrape up bits, about 2 minutes.

Add 1 ½ tablespoons of balsamic vinegar and ½ tablespoon of water, scraping up the browned tomato paste, and stir till slightly evaporated. Add 1 cup broth, 3 teaspoons Worcestershire sauce, 1 teaspoon dried thyme, and chopped carrots. Bring to a boil.

Once boiling, add beef in chunks. I kind of patted into 1 ½”-2” mini hamburgers, if you will. Turn down to a simmer, and cover until cooked through. It will take roughly 10 minutes. In a small bowl combine 1 ½ tablespoons of cornstarch, and 1 tablespoon of water. Add to pan, along with the ¾ cup of frozen peas.

At this point, if you aren’t putting your sauté pan in the oven, you’ll need to transfer the mixture to an oven safe 2 qt dish (an 8x8 pan would be perfect). Spoon the potatoes into a gallon zip lock bag and snip an opening on the corner about 1” wide. Pipe the potatoes in a circular motion onto the meat. I was using one of those zip lock bags that stands up on it’s own and the snipping didn’t go so well……so, sorry for the lack of pictures.

Smooth the potatoes with a back of a spoon, and then use the prongs of a fork to make ridges in the potatoes. Place dish on a rimmed baking sheet (in case of spills….trust me) , and place 5” below the broiler. Broil for 10-15 minutes.

Let sit for 5 minutes and serve.

Chipotle Sweet Potato Shepherd’s Pie

Recipe heavily adapted from Gluten-Free by America's Test Kitchen 

1 pound 93 percent lean ground beef or ground chuck

½ pound ground pork

2 Tablespoons water

2 Teaspoons liquid smoke

2 chipotle peppers canned in adobo sauce, stemmed removed and diced

½ Teaspoon baking soda

salt and pepper

1 ½ pounds sweet potatoes, peeled and cut into 1” chunks

1 pound russet potatoes, peeled and cut into 1” chunks

3 Tablespoons unsalted butter, melted

½ cup milk

1 egg yolk

5-7 green onions, green parts only, sliced

2 teaspoons canola oil

1 onion, chopped

4 ounces white mushroom, finely chopped

1 Tablespoon tomato paste

2 teaspoons garlic, minced

1 ½  Tablespoons balsamic vinegar + ½ Tablespoon water

1 cup of beef broth (or any broth will be perfect!)

3 teaspoons Worcestershire sauce

1 teaspoon thyme

2 carrots, chopped

¾ cup frozen peas

4 teaspoons cornstarch

1. In a medium bowl combine the ground beef and pork, 2 tablespoons of water, 2 teaspoons of liquid smoke, chopped chipotle peppers, ½ teaspoon baking soda, 1-teaspoon salt, and ¼ teaspoon pepper.

2.     Put all of your chopped potatoes (1 ½ pounds of sweet potatoes and 1 pound russet) in a pot and add enough water to cover the potatoes. Add 1 Tablespoon of salt (yes, a TABLESPOON) and bring to a boil. Once boiling, reduce heat to medium –low and simmer for 10-12 minutes, or until the potatoes are soft. While your potatoes are boiling, combine milk and egg yolk and then chop the rest of your veggies, and melt the 3 Tablespoons of butter if you haven’t done so yet.

3.     Drain the potatoes and return to the saucepan over medium heat and let boil until excess water evaporates (about one minute). Remove from heat and give them a nice mash. Add in the milk/egg mixture, melted butter and mix. Stir in the green onions. Set potatoes aside.

4.     In an (preferably) ovenproof skillet, heat 2 teaspoons of canola oil. When warm, add mushrooms, onion,  ½ teaspoon salt, and ¼ teaspoon pepper. Cook until vegetables are soft, about 4 minutes. Add in 1 tablespoon of tomato paste and 2 teaspoons of minced garlic. Stir until the tomato paste had browned the bottom of the pan and it turns dark red, having to scrape up bits, about 2 minutes. Add 1 ½ tablespoons of balsamic vinegar and ½ tablespoon of water, scraping up the browned tomato paste, and stir till slightly evaporated. Add 1 cup broth, 3 teaspoons Worcestershire sauce, 1 teaspoon dried thyme, and chopped carrots. Bring to a boil.

5.     Once boiling, add beef in chunks. I kind of patted into 1 ½”-2” mini hamburgers, if you will. Turn down to a simmer, and cover until cooked through. It will take roughly 10 minutes. In a small bowl combine 1 ½ tablespoons of cornstarch, and 1 tablespoon of water. Add to pan, along with the ¾ cup of frozen peas.
6.     If you aren’t putting your sauté pan in the oven, you’ll need to transfer the mixture to an oven safe 2 qt dish (an 8x8 pan would be perfect). Spoon the potatoes into a gallon zip lock bag and snip an opening on the corner about 1” wide. Pipe the potatoes in a circular motion onto the meat.

7.     Smooth the potatoes with a back of a spoon, and then use the prongs of a fork to make ridges in the potatoes. Place dish on a rimmed baking sheet (incase of spills….trust me) , and place 5” below the broiler. Broil for 10-15 minutes.

8.     Let sit for 5 minutes and Serve.