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.