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.