Cheesy Sweet Potato Shepherd's Pie

I cut this recipe out of the local newspaper back in September and finally made it for the first time a couple weeks ago.  It's different from most Shepherd's pie that I've had, but it was quite tasty and a definite make again.  I halved the recipe to only make one 8" square pan but next time would make two dinners and freeze one.

Big batch cheesy sweet potato shepherd's pie

This twist on a classic offers a colourful and tasty mealtime solution for eight to ten hungry people. Or make two dinners for four and freeze the second pan for a last-minute meal to cook from frozen. Or make eight individual 1 cup (250 mL) servings for later use.

Preparation Time: 10 minutes.

Cooking Time: 15 to 20 minutes

Baking Time: 20 to 45 minutes

Serves: 8 to 10

Topping:

4 lb (2 kg) sweet potatoes, peeled and cubed

1-1/2 cups (375 mL) shredded old cheddar cheese

1/2 cup (125 mL) milk

Salt and pepper

In large pot, cook potatoes in boiling water until fork-tender, 12 to 15 minutes. Drain and mash with Cheddar cheese, milk, and salt and pepper to taste.

Filling:

2 lb (1kg) lean ground beef

2 cloves garlic, minced

2 cups (500 mL) each shredded carrots and zucchini

1-1/2 cups (375 mL) fresh corn kernels (I used frozen)

3/4 cup (175 mL) minced onion (about 1 medium)

1 tbsp (15 mL) each dried thyme, oregano and dry mustard

1 tbsp (15 mL) all-purpose flour

1 cup (250 mL) milk

Salt and pepper

 In a large frying pan, sauté beef over medium-high heat for 8 to 10 minutes or until no longer pink. Drain off fat. Add garlic, carrots, zucchini, corn and onion; cook for 5 minutes or until vegetables are softened. In small bowl, mix together thyme, oregano, mustard and flour; stir into pan along with milk, and salt and pepper to taste. Cook for 2 minutes or until slightly thickened. Transfer to two 8-inch (2 L) square baking dishes; top each with half of the potato mixture. (Can be frozen at this point). Bake in 375 F (190 C) oven for 20 minutes, or until heated through and topping is browned. From Frozen: Bake in 350 F (180 C) oven for 45 minutes or until heated through.

Cake Release

Just tried this for 2 round cakes I was making for my husbands upcoming birthday and it worked GREAT!  Got it from an acquaintance who decorates cakes so therefore having them come out of the pan in one piece is important.  And it beats using parchment or wax paper or butter and flour.  Great for muffins too!

Cake Release

Mix equal parts:

flour

oil

shortening/lard

Spread in cake pan using a brush or plastic bag (I used wax paper and that worked too).

Update: You can make a larger amount and keep it in the cupboard for whenever you need it!

Antipasto

I was at an Arbonne party the other evening and the host served a bought Antipasto.  It was new to some of the other guests and while discussing the ingredients, I mentioned that I've made it myself in the past.  I was asked to share the recipe, so here it is.  I got it from my mom and not sure where she got it from.  It makes lots, but freezes well (not sure if you can can it unless perhaps in a pressure canner??).  We usually just eat it with crackers, but this time was served with cream cheese and crackers which was good too.  I'm also sure you can omit the fish, if that's not your thing (though it's not noticeable in the finished product), and add other veggies (ie beans) as long as they are finely chopped.

Antipasto

makes 6 c

1c cauliflower, finely chopped

1/2c pickled onions, chopped

1/4c oil

Put in a large saucepan.  Bring to a boil over medium heat, simmer 10 min.

Add:

10oz mushroom pieces, drained and chopped

1 small green pepper, finely chopped

1/4c red peper, finely chopped (optional)

2 1/4c ketchup

12oz dill pickle (or sweet mixed), finely chopped, keep juice

3T pickle juice

Return to a boil, simmer 10 min, stirring often

Add:

7oz drained tuna

4oz tiny or broken shrimp, drained

Stir and chill.