SWEET POTATO COTTAGE PIE
09/17/2018 – 09/21/2018 Please note all PJCC recipes are vegetarian. Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.
Servings
Yields:6 Servings
Servings
Yields:6 Servings
Ingredients
Mashed Potatoes
  • 1tablespoon olive oil
  • 2pounds sweet potatoespeeled and cubed
  • ¼cup grated parmesan cheeseplus more for garnish
  • 1teaspoon Salt
  • ½teaspoon black pepper
Filling
  • 1 yellow oniondiced
  • 2cups mushroomsdiced
  • 3cloves garlicminced
  • 2 Carrotspeeled and diced
  • 1 head of cauliflowerroughly chopped
  • 1cup corn
  • 1cup peas
  • 4tablespoons buttersoftened
  • 1pound ground beef
  • 1cup broth
  • 1 ½cups crushed tomatoes
  • 1teaspoon dried rosemary
  • 1teaspoon Worcestershire sauce
Cranberry Spinach Salad (Masters Class Only)
  • 1pound Spinachrinsed and torn into bite sized pieces
  • 1cup dried cranberries
  • 2tablespoons sesame seeds
  • 1tablespoon poopy seeds
  • 1 granny smith applesliced
  • 1/4 cup white wine vinegar
  • 1/4cup cider vinegar
  • 1/2 cup vegetable oil
  • 1/4cup fetta
Instructions
Mashed Potatoes:
  1. In a large pot of salted water bring the sweet potatoes to a boil. Cook for about 20 minutes or until tender; then drain. In a large bowl, mash the sweet potatoes with butter, Parmesan cheese, salt and pepper.
Filling:
  1. In a large skillet, cook the ground meat over medium- high heat, breaking it up with a spoon or spatula. Cook until no longer pink. Transfer meat to a colander and drain well. Wipe out your skillet with a paper towel.
  2. In the same skillet, over medium-high heat, add the garlic, carrots, onion and mushrooms and cook until tender. Stir in the broth, peas, corn, crushed tomatoes, rosemary and Worcestershire sauce. Bring to a boil, then reduce heat to a medium and simmer until thickened. Then stir in the cooked meat and let simmer for another 2 minutes.
To Serve:
  1. Spread the top with the mashed sweet potatoes on top of the meat mixture. Sprinkle Parmesan cheese and cover skillet with foil until cheese is melted.
Cranberry Spinach Salad (Master’s Class Only)
  1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, paprika, white wine vinegar cider and vegetable oil. Toss with the cranberries chopped spinach and sliced apples. Serve with feta cheese just before servings