Kelly’s Shepherd’s Pie

I have a friend who is both a nutritionist and a good cook.  On a weekend together recently, she made this recipe.  I have to admit to being skeptical at first when she told me what was in it.  While it sounded healthy, I wasn’t sure if it would be tasty.  I was glad to discover it was delicious.  I think everyone of our friends there asked for the recipe.  The key is lots of garlic.  When she sent me the recipe, she only has six cloves of garlic in it, but when we made it that weekend, she used a whole bulb, and I think it was even better then.  This makes a 8 or 9 inch square pan, so if you’re hoping to feed a crowd in a 9×13, then double it.Ingredients3 good sized sweet potatoes (at least 2 lbs)6-12 garlic cloves4-5 tbsp olive oilsalt and pepper1 cup Parmesan cheese (grated)1 pound ground beef or lamb1 small can tomato paste1 medium white/yellow onion1 bunch of spinach, kale, or chardDirections1. For the topping, chop the sweet potatoes into wedges and drizzle with 1 tbsp olive oil, salt and pepper.  Roast in a 400 degree oven until tender, around 15-20

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