Blog Post

Sweet Potato Shepherd's Pie

Erik Waring • November 11, 2018

A new version of an old favorite made with pure VT organic maple syrup

Sweet potato shepherd's pie recipe made with  pure VT organic maple syrup from Eriks Sugarbush

INGREDIENTS
1 Tbsp vegetable oil
1 onion, chopped
1 carrot, chopped
1 lb ground pork
3/4 cup chicken broth
1/4 cup Vermont maple syrup
1 Tbsp tomato paste
1 tsp fresh rosemary
1 cup frozen peas
2 lb sweet potatoes & parsnips, peeled and chopped
2 Tbsp unsalted butter
2 oz goat cheese
1/3 cup heavy cream
2 Tbsp VT maple syrup

DIRECTIONS
Preheat oven to 375 Deg F. Heat oil in cast iron pan. Saute onions and carrots until softened. Add pork and cook until browned. Add chicken broth, VT maple syrup, tomato paste and rosemary. Simmer for 10 minutes, then add frozen peas. Set aside to work on topping, or you can pour into a 1 1/2 quart dish.

For topping, add sweet potatoes and parsnips to boiling water. Cook until tender, drain, then mash with butter, goat cheese, heavy cream, salt and rest of the maple syrup. Spread topping on meat and vegetable mixture and bake until topping is browned, about 30 to 35 minutes.

Sweet Potato Shepherd's Pie recipe is perfect when made with pure VT organic maple syrup from Eriks Sugarbush in Kirby, VT.

By Erik Waring August 2, 2020
Ingredients 4 cups blueberries, plus more for serving (I used Strawberries and it was delicious) 1/4 cup granulated maple sugar Juice and zest of 1 lemon 3 cups heavy cream 1 (14-oz.) can sweetened condensed milk Instructions In a food processor or blender, puree blueberries then transfer to a medium saucepan. Working over medium heat, add Maple sugar, lemon juice and zest. Bring mixture to a boil then reduce heat. Simmer until slightly reduced, about 15 minutes. Transfer to a bowl and place in refrigerator to chill, 1 to 2 hours. In a larger bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Fold in the sweetened condensed milk until fully combined, then fold in the chilled blueberry puree. Transfer to 9"x 5" loaf pan and freeze until firm, about 5 hours. Serve with fresh Blueberries (optional)
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