- 1 pound Lean Ground Beef
1 TBSP chilli flakes
½ cup BBQ sauce (I prefer Jack Daniel’s Spicy Original)
1 TBSP dry oregano
1 TBSP dry basil
½ cup bread crumbs
- 2-3 Onions
- 540mL Can of Cream Style Corn
- 2-3 large Sweet Potatoes
- 2-3 Medium white Potatoes
- A few pinches of Paprika
Directions:
-First, Mix the ground beef with all its seasonings in a bowl, set aside.
-Chop the onions, and fry in non-stick pan until golden, you may fry with a small amount of your choice of oil, set aside in a plate.
-Fry the ground beef in the same pan used for the onions, so that it will take flavour from the onions.
-Once beef is cooked, add the onions back in the pan for a few minutes, and then transfer over to a 9x9 inch baking pan.
You may now preheat the oven to 350 F.
-Peel and cut the potatoes into same sized cubes, about 1 inch in size. It’s your choice to either boil them in water or to steam, until they become soft.. This will take approx 10 minutes.
- Drain the potatoes once cooked, and place them back into the pot to be mashed. You may use a potato masher tool or you may also use a hand blender, until potatoes are smooth.
-It’s your choice to add any milk or butter. I omitted this step for my own recipe, as the sweet potatoes provide enough moisture for mashing, and rules out extra calories.
Now it’s time to assemble the pie.
-Open the can of Cream Style Corn, and spoon out the contents evenly over the meat mixture we had placed in the pan earlier.
-Spoon potatoes evenly on top and smooth over to even set the top layer.
-Sprinkle pinches of Paprika on top
-Place pan in oven for about 25 minutes, until potatoes have browned slightly.
If you’re in a rush, you can set the oven to Broil, and make sure to keep a close eye so that it doesn’t burn.
This is how my Sheppard's Pie turned out!!
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