I was planning to make Shepherd’s Pie recently and headed out to the store to pick up the ingredients. Mashed rutabaga is usually my topping of choice for this familiar comfort food, but when I couldn’t find it early in the fall season I started thinking about alternatives.
I did not want to use mashed potatoes, but when I looked in the pantry, it suddenly clicked. This was going to be a nice little twist on my usual Shepherd’s Pie.
I think the white and sweet potato au gratin topping makes for a guest worthy presentation, or a little extra love for any family dinner.
Ingredients:
For the Filling:
This is the same filling I use in my other Shepherd’s pie recipes. Check out my Shepherd’s Pie with Rutabaga, and my Shepherd’s Pie Ramekins.
- 8 oz. lean ground beef
- 4 oz. gluten free Italian sausage
- olive oil
- 3 cloves minced garlic
- 1/2 medium sweet onion, diced
- 2 cups gluten free frozen mixed vegetables (peas, carrots and corn…)
- 1/2 tsp. thyme
- Salt and pepper to taste
- 3 tbsp. tomato paste
- 1 tbsp. gluten free Worcestershire sauce
- 1 cup gluten free broth (beef, chicken or vegetable)
- rice flour, for dusting
For the Topping:
- 1 white russet potato, sliced thin
- 1 sweet potato, peeled and sliced thin
- 2 tbsp. butter
- seasoned salt, to taste
- 1 cup grated Gruyere cheese
- 1/4 cup grated parmesan cheese
- paprika
- fresh Italian parsley for garnish
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Preparation:
I made the filling in a stainless-steel pan to give it a good browning. You can actually make the entire dish in one pan, but I’m going to finish it in this pretty pie plate. I wish I could tell you where I got it, it’s decades old but isn’t it perfect for fall?
Heat a little olive oil in the pan over medium low and add the ground beef and sausage, breaking up the meat with a spatula to brown.
Add the onion and the garlic.
Next add the vegetables (you can throw them in frozen). Cook for 4 minutes.
Clear a spot in the center of the pan and add the tomato paste. Let it toast for a minute before stirring it into the meat and veggie mixture. Season with salt and pepper.
Next add the broth, along with the thyme and Worcestershire sauce.
Bring to a simmer, then reduce the heat to low and simmer 30 minutes uncovered until most of the liquid has evaporated.
Preheat the oven to 400º and transfer the filling to a pie dish coated with cooking spray.
Use a mandoline to slice the potatoes as thin as possible. Begin arranging the potato slices in a single layer over the filling in a circular pattern. 
Sprinkle with paprika, top with half the gruyere cheese and half of the parmesan.
Continue layering with the remaining potato slices, the rest of the cheese and pat with butter.
Cover with foil and bake for 30 minutes, then carefully remove the foil (please use gloves and tongs!) and continue baking another 25-30 minutes until potatoes are soft. You can finish it off under the broiler for a few minutes if you like, for color. Garnish with Italian parsley and serve.
Oh, so good! I think this may be my new favorite.
Notes ♪♫ You can slice the potatoes with a knife, but using a mandoline for this task is a real time saver. Plus, all your slices will be uniform in size which means they will cook evenly.
