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Follow Jewish TimesOctober 23, 2009
Ahuva’s Sweet Potato Shepherd’s Pie
Meat
Ingredients
2 medium onions, cut into chunks
1 cup baby peeled carrots
2-3 cloves garlic, minced
1 Tablespoon olive oil
2 pounds lean ground beef, turkey, lamb or veal
one-half teaspoon salt
1/8 teaspoon freshly ground pepper
one-half teaspoon each dry basil and oregano
4 egg whites
1/4 cup ketchup
Topping:
4 medium sweet potatoes, peeled and cut into cubes
water to cover
2 Teaspoons olive oil
salt & freshly ground pepper
paprika for garnish
Directions
Cook the sweet potatoes in a pot with the water to cover until soft. Drain well. Add the remaining topping ingredients and mash to a smooth, fluffy consistency. Set aside.
Spray a 13 by 9-inch baking dish with vegetable spray. In a food processor with a steel blade, finely chop the onion, garlic and carrots for about 8 seconds. In a large pot on stove, heat olive oil and saute onion, garlic and carrots until just soft. Add meat and brown for 6-8 minutes, stirring. Combine egg whites with ketchup and add with salt, pepper, basil and oregano to meat mixture, mixing well. Spread meat mixture in casserole. Place sweet potato mixture on top. Garnish with paprika. Bake uncovered in preheated 350 degree oven for 50-60 minutes until potatoes are golden on top. Can be prepared a few days in advance and refrigerated until ready to reheat and serve.
Freezes very well. 10-12 servings.