EagleTribune.com, North Andover, MA

Lifestyle

March 12, 2014

A speedy, robust take on a classic shepherd's pie

(Continued)

Servings: 8

2 medium sweet potatoes, peeled and cut into 1/2-inch chunks

Salt

1 tablespoon olive oil

4 cloves garlic, minced

1 medium yellow onion, diced

1/2 pound loose Italian sausage meat

1 pound ground bison

1/4 teaspoon ground black pepper

6 ounces (half a bottle) stout or other dark beer

1 tablespoon cornstarch

2 tablespoons cool water

15-ounce can corn kernels, drained

8 1/4-ounce can creamed corn

1/4 cup milk

2 tablespoons butter

1 tablespoon packed brown sugar

1. Heat the oven to broil. Lightly oil a standard loaf pan.

2. Place the sweet potatoes in a large pot and add enough water to cover by 1 inch. Add a hefty pinch of salt to the water, then bring to a boil and cook until tender, about 10 minutes.

3. Meanwhile, in a large skillet over high, combine the olive oil, garlic and onion. Saute for 5 minutes, or until just tender. Add the sausage, bison and pepper. Saute until the meat is browned and cooked through, about 8 minutes. Carefully spoon or drain off any collected fat in the skillet. Add the beer and simmer until reduced by half, about 4 minutes.

4. In a small glass, mix the cornstarch with the cool water. Add the cornstarch mixture to the meat and stir until thickened. Remove from the heat. Season with salt.

5. Spread the meat and onion mixture evenly in the prepared loaf pan. In a small bowl, mix the corn kernels and creamed corn, then spread in an even layer over the meat. Set aside.

6. Once the sweet potatoes have cooked, drain and return them to the pot. Add the milk, butter and brown sugar, then mash until smooth. Season with salt. Spoon the potatoes evenly over the corn. Place the pan in the oven, about 10 inches below the broiler. Cook for 5 to 10 minutes, or until bubbling at the edges and starting to brown. Watch it carefully; some broilers run hotter than others.

Nutrition information per serving: 570 calories; 230 calories from fat; 25 g fat (10 g saturated; 0 g trans fats); 70 mg cholesterol; 65 g carbohydrate; 6 g fiber; 8 g sugar; 22 g protein; 710 mg sodium.

J.M. Hirsch is the food editor for The Associated Press. He blogs at http://www.LunchBoxBlues.com and tweets at http://twitter.com/JM_Hirsch . Email him at jhirsch@ap.org

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