Chef Dad Makes Shepherd’s Pie With Sweet Potato Crust

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Sweet Potato Chronicles


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2 kg sweet potatoes (about 3-4 large)

1 kg Yukon gold potatoes

1 egg

2 large carrots, peeled and diced small

3 stalks celery, diced small

200 grams white button mushrooms, diced small

2 white onions, peeled and diced small

1 red bell pepper, diced small

1 green bell pepper, diced small

3 cloves garlic, minced

200 ml tomato puree or sauce

2 ½ tablespoons cumin

2 teaspoon paprika

¾ teaspoon cinnamon

2 tablespoon Worcestershire sauce

100 ml water or low sodium chicken or beef broth

6 tablespoon vegetable oil

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