Sweet potato and chorizo shepherd’s pie
There’s nothing more comforting than a bowl of shepherd’s pie on a crisp autumn day. Here’s my twist on the classic comfort food, loaded with autumn veggies.
- Preheat the oven to 375°F (190°C).
- Bring a large pot of water to a boil. Place the sweet potatoes into the boiling water and cook, partially covered, for about 10 to 15 minutes or until soft enough to mash.
- Drain the sweet potatoes and mash them with ¼ cup (60 ml) of Natrel Unsalted Butter and the goat cheese. Season with salt and pepper. Set aside.
- Preheat a large skillet on medium. Remove the meat from the sausage casing and add it to the hot pan. Brown the meat, stirring every so often, until cooked through. Break up any chunks into smaller pieces. Transfer the meat to a small bowl and set aside.
- Melt 1 tbsp. (15 ml) of Natrel Unsalted Butter in the skillet. Add the bell zucchini and pepper, and cook until they soften. Add the arugula, water and meat. Mix everything together and continue to cook until the arugula wilts and the mixture reaches a boil. Mix in the eggs.
- Transfer the mixture to a 10-inch round baking dish that is at least 2 inches deep. Top the meat mixture with dollops of the mashed sweet potato. Smooth out the sweet potato using the back of a spoon. Spread the leaks evenly over top.
- Bake the shepherd’s pie until hot and the leeks begin to brown, about 30 minutes. Garnish with the coriander just before serving.