Sweet Potato Shepherd's Pie

Dinner tonight was amazing.  One of those where where my husband and I were Mmming over mouthfuls of food, talking about what a keeper this dish was.  It was the coriander spice that made the meal.  It was my take on this recipe.

After we were done oohing and ahhing over the meal, I said to my husband that this would be a fantastic freezer meal.  I used the slicing disc in my food processor to prep the veggies, then I used the dough blade to prep the mashed sweet potatoes.  It would be super easy to make ahead and freeze. 

Ingredients:

      Filling:

• 1/4 lb. ground beef
• 1/4 lb. ground venison
• 1 carrot, finely sliced
• 1 onion, finely sliced
• 3-4 celery sticks, finely sliced
• 1 clove of garlic, minced
• 1 tsp. ground coriander
• 1 Tbsp. ketchup
• a few dashes Worcestershire sauce
• Salt 

      Mashed Sweet Potatoes:

• 3 sweet potatoes, baked and mashed
• 1/2 stick butter 
• salt

Instructions:

• Bake sweet potatoes on 350 for 1 hour.
• Remove and let cool.
• Sauté carrots, onions and celery in olive oil over medium heat until until the onions are translucent and carrots slightly soft.
• In a separate pan, saute ground beef and venison with garlic, salt and coriander.  Cook through. 
• Add Worcestershire sauce and ketchup, blend.  Cook on low for 10 minutes or so. 
• Meanwhile, mash sweet potatoes with butter and salt.  Spoon over filling in an oven-safe dish.  
• Bake for 20 minutes at 350 degrees. Optional: broil on high for 5 minutes. 
• Let "set" for 5-10 minutes.  Serve warm.