Sweet Potato and Honey Ham Shepherd’s Pie

This twist on a Shepherd’s Pie, has a creamy honey ham, onion, and herb filling with a sweet potato topping

Ingredients

• 2 cups diced honey ham

• 2 cups mashed sweet potatoes

• 1 ½ cups corn

• ½ cup chicken or vegetable broth

• 1 tablespoon all-purpose flour or cornstarch (to thicken the filling)

• 1 small onion, finely diced

• 1 tablespoon butter or olive oil

• ¼ teaspoon garlic powder

• ¼ teaspoon dried thyme

• Parsley or green onion (optional, for garnish)

• Salt and pepper to taste

Directions

1. Heat butter or olive oil in a skillet over medium heat. sauté the onion until softened (about 3-4 minutes).Add the diced ham and corn to the skillet. Stir to combine and heat through.

2. Sprinkle the flour over the ham and corn mixture and stir until evenly coated. Slowly pour in the chicken broth, stirring continuously to avoid lumps. Let the mixture simmer until it thickens slightly (about 2-3 minutes). Season with garlic powder, thyme, and a pinch of salt and pepper. Adjust seasoning to taste.

3. Preheat your oven to 375°F. Spread the ham and corn filling evenly into the bottom of a baking dish. Carefully layer the mashed sweet potato over the top, spreading it out evenly with a spatula. Bake for 20-25 minutes, or until the top is slightly golden.

4. Let the pie cool for 5 minutes before serving. Garnish with chopped parsley or green onions if desired.