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Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.Īdd the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Place the canola oil into a 12-inch saute pan and set over medium high heat. While the potatoes are cooking, prepare the filling. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Drain the potatoes in a colander and then return to the saucepan. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Top off lentils and spinach with sweet potato for a vegan shepherds pie that rivals the. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. NYT Cooking is a subscription service of The New York Times. NYT Cooking is the digital source for thousands of the best recipes. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Set over high heat, cover and bring to a boil. Place in a medium saucepan and cover with cold water. Recipe adapted from Southern Living November 2001.Peel the potatoes and cut into 1/2-inch dice. Using baked sweet potato mash keeps the potatoes from getting waterlogged, which can result in a mushy pie.

It is important that you use sweet potatoes that have been baked and not boiled. When ready, whip up the meringue and brown in the oven. Pie can be made in advance and kept in the refrigerator. Place on cooling rack and let meringue cool before serving. Mound meringue on top of the center of cold pie. Spread with the back of spatula or spoon to create peaks. Place in the heated oven for 5 minutes or until meringue is lightly brown. It will be sticky at first but it will become easier as you add the egg whites to the marshmallow fluff. Fold egg whites into marshmallow fluff 1/2 cup at a time until fully incorporated. Continue beating egg whites adding sugar a little at a time until stiff glossy peaks form. In a separate bowl, beat egg whites with salt and creme of tartar until foamy. Scoop marshmallow fluff into one large bowl. Refrigerate pie at least 4 hours or overnight.

Bake on the lower oven rack for 45 to 50 minutes or until set. Spread sweet potato filling into the pie mold. Roll out pie crust into 9-inch pie pan, crimping the edges.

In the bowl of a stand mixer combine sweet potatoes, butter, eggs, sugars, milks and spices.