Sweet Potato Shepherd's Pie

I'm still not putting up any new "summer" recipes yet because we're still waiting for summer weather to arrive.  Sorry to say, but by the end of May, we'd only had six hours of temperatures over 70 degree this year.  Yes, I said hours.  Our average temperature in May was 52.6 degrees.  I mean, it's almost laughable.  This is Seattle, after all.  I'm not complaining, just stating the facts.  It all means that we are still eating soups and comfort foods like this Sweet Potato Shepherd's Pie.  And I love my comfort foods and soups that rain brings along with it.  There is a reason why I've moved away from Seattle four times in my life and then moved back four different times.  Do I really love the rain that much or is it really about the comforting food we get to eat when it rains.  Actually, I think it's both. I call our weather "natural air-conditioning".  We have managed to squeeze in barbecues here and there, like for Memorial Day.  We took the grandkids to the Mariner baseball game

and then came home to barbecue cheeseburgers.  In Seattle, we have deck umbrellas for the rain instead of for the sun.

It may be raining, but we manage to get in our barbecues... and our comfort foods. This Shepherd's Pie recipe from Hannah Freese, RD is one of my favorites.  Need a little comfort these days?  This one will hit the spot. 

Serves 4

2 sweet potatoes, medium, peeled ad roughly chopped

2 Tbsp. butter

1 Tbsp. olive oil

1 tsp. sea salt (divided)

1 lb. ground beef or chicken

1 yellow onion, medium, finely chopped

1 carrot, medium, finely chopped

1 Tbsp. Italian seasoning

1 tsp. garlic powder

1.  Place the sweet potatoes in a medium pot with just enough water to cover.  Bring to a boil and cook until fork-tender, about 10 minutes.  

I actually cooked mine in a steamer inserted into the pan with the lid on and steamed them.  This works just as well.   I cut my sweet potatoes in medium-size cubes and they still cook in 10 minutes or so.  

I used my new pan I got for Mother's Day called the Always Pan 

that comes with a steamer and wooden scrapper. 

I got rid of two other pans to replace this one pan and now we use it all the time.  It's a perfect size and a lot lighter than my iron skillet since it's made from heavy gauge aluminum.  It cannot go into the oven, however, so for this recipe, I still used my Le Creuset iron skillet pan, which is still my most used pan. 

2.  Drain the potatoes, then mash them with the butter and half of the salt.  Set aside.  

3.  Meanwhile, add the beef or chicken, onion, carrot, Italian seasoning, garlic powder, and remaining salt to a skillet over medium-high heat.  Cook for six to eight minutes until the beef is fully browned and the vegetables have softened.  Drain any excess liquid. 

4.  Set oven broiler to high or 550 degrees F.  

5.  Spread the meat filling in a baking dish.  

6.  Spoon the mashed potatoes on top and smooth them into an even layer.  

7.  Brush with the oil and broil on the middle rack for about 10 minutes until browned.