Not your ordinary Shepherd’s Pie
It’s sweet potato time in our house. We harvested our sweet potatoes a couple of weeks ago; they are cured and ready to eat. This year our crop was very generous and it’s time to start making all of our sweet potato favorites.
This inspiration for this dish was from a southern favorite: sweet potato pie. I wanted to make a savory version with a kick. As if the cooking and gardening stars were aligned this week, my wish was answered. A new friend of mine, Gwen of Hillari Moon Spices, challenged me to make as many dishes as possible with her curry spice blend. After testing a few of Gwen’s curry recipes, I was ready to take the curry challenge.
Unlike most Shepherd’s Pie, my recipe has a pie crust. I wanted it to look like a Sweet Potato Pie. I used ground beef seasoned with onions, salt, and curry along with garden fresh green beans and corn. I topped it off with whipped sweet potatoes and spicy curried pecans.
Use whatever pie crust recipe you want. You will need a 9 inch crust . Psst…it’s ok if it’s store bought…I won’t tell 😉
I used spices provided by Hillari Moon. You can use what ever spices you want. I love Hillari Moon spices. I was a customer before I accepted this challenge. It’s a great product and reasonably priced. If you live in the Atlanta area, Hillari Moon spices are available at Whole Foods. You can also purchase them online.
- Yield: 8 servings.
- 1 9 in unbaked pie crust
- 1 lb of sweet potatoes (peeled abd cubed)
- 1-pound ground beef
- 1/2-cup chopped onion
- 1 ½ cups whole kernel corn
- 1 ½ cups of green beans (bite size pieces)
- Dash each ground cinnamon, allspice and nutmeg
- ¼ teaspoon of Hillari Moon curry powder
- 2 tablespoons butter
- ¼-cup milk
- ¼-teaspoon Hillari Moon Himalyan salt
- ¼-teaspoon pepper
- curry spiced pecans (recipe follows)
- ½ cup pecans, roughly chopped
- 1 teaspoon butter
- 1 tablespoon of honey
- couple dashes of Hillari Moon curry powder
- pinch of salt
- Line a cookie sheet with parchment paper.
- Toast the pecans in a skillet over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted.
- Once toasted, add the pecans to a bowl with the butter, honey, spices, and mix well.
- Put the spice-coated pecans onto the lined cookie sheet. Separate larger chunks if necessary with a fork. Let the pecans cool completely.
- Scrub and peel the sweet potatoes. Chopped them into cubes and place in pot. Cover with water and bring them to a boil on the stove.
- Meanwhile, in a large skillet, cook beef and onion until meat is no longer pink; drain. Add the corn, green beans, and spices.
- Place in the 9 inch unbaked pie dish.
- When the potatoes are fork tender, remove from the heat and drain. Mash with butter, milk, spices, and salt and pepper.
- Spread evenly over meat mixture. Sprinkle the curry spiced pecans on top.
- Bake, uncovered, at 350° for 25-30 minutes or until heated through.
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