Egyptian Shepherd's Pie

Every week I cook a dish from a different country just to keep things interesting. I came across this recipe in my search for an Egyptian meal that wasn't too exotic for our tastes but would still bring something new and tasty to the table. Well, it was a hit with my family and I figured I'd put it out there in an easier to access forum for anyone else looking to try something a little different. If you use 2lbs of fresh sweet potato you can cut down on some of the extra sweetness that comes from using canned sweet potatoes. I've done it both ways and prefer the fresh myself. You can make whatever adjustments that suit you. I hope you enjoy it as much as my family does.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 1  lb lean ground beef
• 1⁄2 cup  plain breadcrumbs
• 1⁄4 teaspoon allspice
• 1⁄4 teaspoon nutmeg
• 1⁄8 teaspoon black pepper
• 1⁄8 teaspoon cayenne pepper
• 1 1⁄2 teaspoons salt
• 2 (16 ounce) cans sweet potatoes, drained
• 1⁄4 cup brown sugar
• 1⁄4 cup 2% low-fat milk
• 2  eggs
• 1  tablespoon butter, softened
• 1  tablespoon lemon juice
• 1⁄4 teaspoon cinnamon
• 1⁄8 teaspoon garlic powder
• 1  tablespoon onion, minced
•  Tabasco sauce, to taste

Directions

1. Preheat oven to 350 degrees F.
2. In a bowl, stir together the ground beef, breadcrumbs, allspice, nutmeg, pepper, cayenne, and 1 tsp of salt.
3. Press mixture into the bottom and sides of a 9-inch pie plate up to the rim; refrigerate for about 15 minutes.
4. Meanwhile, in another large bowl mash together the sweet potatoes and remaining ingredients and the remaining 1/2 tsp salt with a potato masher until mixture is smooth.
5. Spoon the sweet potato mixture into the uncooked meat shell.
6. Bake in a 350 degree oven for about 50 minutes or until knife inserted in center comes out clean.