Color My Food

Sweet Potato Shepherd’s Pie

Servings

4 – 6servings

Servings

4 – 6servings

Ingredients

1 1/2pounds sweet potatoespeeled, cut into 2-inch pieces (about 5 cups)
1 1/2pound butternut squashpeeled, seeded, cut into 2-inch pieces (about 3 cups)
1/2cup of broth(I generally use chicken. If making vegan, use vegetable broth)
Salt and pepper to taste
2tablespoons expeller-pressed canola oil
1 1/2pounds Italian turkey sausagecasings removed
2cups onionscoarsely chopped
1 bell pepperI prefer red bell pepper but it also use green bell peppers
1cup celerychopped
3 garlic clovesminced
1teaspoon oregano
1 1/2teaspoons cumin powder
1/8 – 1/4teaspoon red pepper flakesoptional

Instructions

Steam sweet potatoes and butternut squash until tender. Drain. Return to saucepan and mash with a potato masher. Add broth, mix until smooth and season with salt and pepper to taste.
Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish.
Heat expeller-pressed canola oil in skillet over medium-high heat and cook sausage, breaking up with spoon and occasionally stirring, until it is brown (about 10 minutes). Transfer sausage to a bowl.
Add onions to the same skillet and sauté, stirring occasionally, over medium-high heat until onions are translucent, about 8 minutes. Add celery, garlic, cumin, coriander and red pepper flakes (if using red pepper flakes). Season to taste with salt and pepper. Mix sausage back into skillet. Season with salt and pepper.
Place sausage mixture into prepared baking dish. Spoon sweet potato mixture over; smooth top.
Bake until it begins to brown around edges, about 45 minutes (or about 1 hour if it was refrigerated).
Let stand 5 minutes before serving.

Recipe Notes

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