Place sweet potatoes in a large saucepan; add water to cover by 1 inch.
Bring to a boil over high heat.
Reduce heat to medium; simmer, undisturbed, until fork-tender, 10 to 12 minutes.
Photo: Fred Hardy
Drain the sweet potatoes and return to the pan.
Remove from heat and mash with a potato masher until mostly smooth.
Stir in sour cream, butter and 1/4 teaspoon salt.
Whisk cornstarch and broth in a small bowl; set aside.
Heat a large ovenproof skillet over medium-high heat.
Add ground beef and cook, undisturbed, until browned on the bottom, about 4 minutes.
Add tomato paste and herbs; cook, stirring constantly, for 1 minute.
Cook, stirring often, until the mixture thickens, 2 to 3 minutes.
Evenly spread the mashed sweet potato mixture over the beef mixture in the skillet.
Using a spoon, decoratively swirl the top.
Bake until the topping is hot, 15 to 20 minutes.
Sweet potatoes are also considered a low-glycemic food, so they won’t spike your blood sugar.
Not bad for a veggie with “sweet” in its name!
Yes, because we use cornstarch instead of flour to thicken it, this recipe is gluten-free.
Ground beef is also slightly higher in protein and iron.
All-in-all, though, it’s difficult to say whether one is healthier than the other.
Removing this excess moisture helps prevent the shepherd’s pie from getting too soggy.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
