Does anyone have Rachel Rays recipe for shepherds pie with sweet potatoes?!


Question:

Does anyone have Rachel Rays recipe for shepherds pie with sweet potatoes?


Answers:
On FoodnetworkTv.com, there were only two shepherd's pie recipes for Rachael Ray and they did not have sweet potatoes.

However, the show "weighing in" with Juan-Carlos Cruz had this recipe --

Sweet Potato Shepherd's Pie Recipe courtesy Juan-Carlos Cruz
Show: Weighing In
Episode: The DJs

2 1/2 pounds sweet potatoes, peeled and diced
1 cup buttermilk
2 teaspoons ground cinnamon
1 tablespoon light butter
1 tablespoon olive oil
2 cloves garlic, crushed
1 large carrot, diced
2 cups white button mushrooms, wiped clean
2 tablespoons tomato paste
2 tablespoons steak sauce
1/4 cup all-purpose flour
1 cup beef broth
1 pound turkey thighs, roasted and shredded, skin removed

Preheat oven to 375 degrees F. Place the sweet potatoes into a nonstick saucepan. Cover with cold water. Bring to a simmer and cook until fork tender. Drain well. Mash with potato masher. Add buttermilk, cinnamon, and light butter and continue mashing until well blended. In a separate nonstick saucepan, heat 1 tablespoon of olive oil. Add garlic and sauté for 30 seconds. Add carrot and mushrooms and continue sautéing for 1 minute or until the mushrooms are soft. Add tomato paste and steak sauce and mix until well blended. Sprinkle flour into the mixture. Mix with a wooden spoon until the flour has absorbed all of the moisture. Slowly pour the beef stock into the mixture and stir to blend completely. Add the shredded turkey and simmer until the sauce is thick. Pour the turkey mixture into a 2-quart casserole dish. Top with the sweet potato mixture. Bake for 45 minutes to 1 hour, until the sweet potatoes are slightly browned.

Enjoy! ~-~

Go to they have all the recipes of their various personalities.

Sweet Potato Shepherd's Pie
Ingredients
2-1/2 pounds lean ground beef
1/2 cup butter or margarine
1 onion, finely chopped
2 cloves garlic, crushed
1/4 cup all-purpose flour
1 cup beef broth
2 eggs, beaten
1 teaspoon rosemary
3/4 teaspoon salt
1/4 teaspoon pepper
4 hard-boiled eggs
2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
1 (40-ounce) can sweet potatoes
1/2 teaspoon nutmeg


Instructions
In a large skillet, brown ground beef. With a slotted spoon, remove meat from skillet and place in a large bowl.

In a medium saucepan, melt 1/4 cup butter; saute onions and garlic for 3 minutes. Remove from heat; stir in flour. Gradually stir in broth. Bring to boiling, stirring constantly, until thickened. Remove from heat; cool slightly. Gradually stir in eggs. Add sauce, rosemary, 1/2 teaspoon salt, and 1/8 teaspoon pepper to meat; mix well.

Preheat oven to 375 degrees F. Spray an 8-inch springform pan with non-stick vegetable spray.

Spoon half the meat mixture into prepared springform. Arrange hard-boiled eggs, end to end, in a circle in center of pan; cover with remaining meat mixture. Spread spinach over meat.

Drain liquid from sweet potatoes. Place sweet potatoes in food processor, puree with remaining butter, nutmeg, salt, and pepper. Spread 1 cup puree over spinach. Place remaining puree in pastry bag fitted with 1/2-inch star tip; pipe in decorative pattern over all. Place springform on jelly-roll pan.

Bake for 35 minutes or until heated through.




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