Mmm Mmm. There's something about the smell of bright, beautiful sweet potato that brings me back to the Western White House -- Rancho del Cielo. Nancy says it doesn't have a smell and it's the meatless soy ground round that brings me back but she always thinks she's right.
Last night we decided to have a good ol' Cattle Rancher's Pie. Instead of the usual white potato I used sweet potato. Nancy, the meat eater, said it helped mask that there wasn't really ground beef in the pie. She also said it was as good as her meat version. I don't know what her angle is but she's hankering for something with all this flattery lately. I'm not sure what she wants but, hear this and understand, I'm going to find out.
INGREDIENTS:
2 packages, Yves Ground Round
1 small can, stewed tomatoes
5 medium sweet potatoes, peeled
4 small red skinned (or "Injin") potatoes, washed (I like to leave the skins on the suckers)
1 large carrot, diced
1/4 head of cauliflower
1 cup, diced onion
3 cloves of garlic
1/2 tbsp. smoked paprika
2 tsp. curry powder
Dried thyme, to taste
Olive oil
Salt and pepper
METHOD:
Set your oven to 425*C.
Bring a large pot of water to boil. Cut the sweet potatoes and red skinned potatoes into quarters. Place them in the boiling water until tender, about 30 minutes.
While the potatoes boil, heat the oil and sauté the onions and garlic. Throw in the paprika and curry. Stir. Let the carrots and cauliflower join the party.
Allow the mixture to sweat a little while covered on medium-low heat, stirring once in a while. After about 5-6 minutes turn up the heat and stir in the ground round, breaking it up with your mixing spoon. Let everything mingle for a second or two and throw in the can of stewed tomatoes. Stir and simmer covered.
Your potatoes should be soft like a democrat now. Remove them from the boiling water and mash until smooth, stirring in thyme, salt and pepper. If you'd like some extra potato kick, you can throw in some smoked paprika as well.
Remove the pot of ground round from the stove and spoon the mix into a large glass baking dish, packing it down. Now take the mashed potatoes, carefully spoon them on top and spread them gently while forming small peaks. You don't want the top and bottom to mix, so use a soft touch.
Once finished, place the dish in the oven on the middle rack for 25 minutes. At the 20 minute mark turn the oven setting to broil and blast that poor bastard till crispy.
Watch out -- you might want to let it sit a few minutes. It's hot. Nancy burnt her tongue.
EVALUATION:
Ronald: 4/5
Nancy the meat-eater: 4/5
COST:
Can tomatoes: $1.59
Carrot: $0.38
Red Potatoes: $1.73
Sweet Potatoes: $1.46
Cauliflower: 1 head @ $1.99
Yves Ground Round: On sale @ $2.99/pack
