FOX34 Corner Kitchen: Shepherd's Pie Baked Sweet Potatoes - FOX34 Lubbock

FOX34 Corner Kitchen: Shepherd's Pie Baked Sweet Potatoes

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Shepherd’s Pie Baked Sweet Potatoes


* 4 medium sweet potatoes, baked

* 2 cups cooked and shredded roast beef

* 1 tablespoon olive oil

* 1 bag frozen mixed vegetables (with carrots, onions, corn, peas)

* 2 cloves garlic, minced

* 1 teaspoon coarse kosher salt

* 1/4 teaspoon black pepper

* 1/4 cup all-purpose flour

* 2 tablespoons tomato paste

* 2 1/2 cups low sodium beef or chicken broth

* 1 tablespoon Worcestershire sauce

* 1/4 teaspoon dried oregano

* 1/4 teaspoon dried thyme


1. In a large 12-inch nonstick skillet over medium heat, heat the oil; carefully add the vegetable mixture, garlic, salt and pepper. Cook, until the vegetables are starting to soften, 5-7 minutes or so. Add the meat and stir.

2. Sprinkle the flour over the meat and cook over medium to medium-high heat for a minute or so, stirring constantly. Stir in the tomato paste, broth, Worcestershire sauce, oregano and thyme. Bring to a simmer 10 minutes until the mixture is thickened. Add additional broth if you would like thinner sauce.

3. To serve, gently slice open the hot baked potatoes. Serve immediately.

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