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Sweet Potato Shepherd's Pie




Source of Recipe


Internet


List of Ingredients




2-1/2 pounds ground lamb
� cup (1 stick) butter or margarine
1 medium onion, finely chopped
2 medium cloves garlic, crushed
� cup unsifted all-purpose flour
1 cup beef broth
2 large eggs, beaten
1 teaspoon dried rosemary leaves
� teaspoon salt
� teaspoon pepper
4 hard-cooked large eggs
2 packages (10-ounces each) frozen chopped spinach, thawed and squeezed dry
1 can (2 pounds, 8 ounces) sweet potatoes or yams
� teaspoon ground nutmeg



Recipe



In large skillet, over medium-high heat, brown lamb. Remove with slotted spoon; drain; place lamb in large bowl. In medium saucepan, over medium-high heat, melt � cup butter; saut� onion and garlic 3 minutes. Remove from heat; stir in flour. Gradually add broth; return to heat. Bring to boiling, stirring, until thickened. Remove from heat, and cool slightly; gradually stir in two eggs.

Add sauce, rosemary, � teaspoon salt and 1/8 teaspoon pepper to lamb; mix well. Spoon half of meat mixture into an 8-inch springform pan. Arrange hard-cooked eggs, end to end, in a circle in center of pan; cover with remaining meat mixture.

Preheat oven to 375 degrees. Spread spinach over meat. Drain and discard syrup from sweet potatoes. In food processor, pure� sweet potatoes with remaining butter, the nutmeg, � teaspoon salt and 1/8 teaspoon pepper. Spread 1 cup sweet potato pure� evenly over spinach. Place remaining pure� in pastry bag fitted with �-inch star tip; pipe in decorative pattern over all. Place springform pan on jelly-roll pan to catch any drippings. Bake 35 minutes, or until heated through.

Makes 8 to 10 servings