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On the bottom, savory simmered beef with tender onions; on top, sweet potato mash baked golden with Comté.
Sweet potatoes turn classic shepherd's pie into the ultimate fall comfort food: they cook faster than regular potatoes, yield a naturally velvety mash, and offer a gorgeous autumn-orange hue.
Topping the dish with grated Comté rather than plain breadcrumbs gives you a savory, bubbling crust that beautifully contrasts with the sweetness of the mash.
Peel the sweet potatoes and cut them into large chunks. Drop them into salted boiling water and cook for 20 minutes until fork-tender.
Meanwhile, soften the sliced onions and garlic for 5 minutes in the sauté pan with the oil, then add the ground beef and brown for 10 minutes. Season with salt, pepper, and stir in the parsley.
Drain the sweet potatoes thoroughly and mash them with the potato masher, butter, warm milk and nutmeg.
Preheat the oven to 200 °C (400 °F). Spread the meat in the bottom of the baking dish, top with the mash, score lines with a fork, and scatter with Comté. Bake for 30 minutes.
Check off every step to serve the golden shepherd's pie.
It keeps for 3 days in the fridge, can be assembled the day before and baked on the day, and freezes very well.
Oui, monte le plat la veille et garde-le filmé au frigo. Compte alors 35 à 40 minutes à 190 °C le jour J.
Comme la pomme de terre, le presse-purée ou la fourchette donnent une texture bien plus légère.
Ajoute deux cuillères à soupe d'eau de cuisson des patates douces ou une cuillère de concentré de tomates à la viande.
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