Indy Style

Firefighter Tim makes ‘healthier’ Shepherd’s pie using SWEET POTATOES

Happy St. Patrick’s Day!

In the kitchen today, Firefighter Tim makes a Shepherd’s pie and a Corned Beef and Hash. Enjoy!

Shepherd’s Pie


  • 1 lb of ground beef
  • 1 lb of ground turkey
  • 1 cup of diced carrots
  • 1 diced parsnip
  • 1 diced onion
  • 3 diced green onions
  • 1 cup of green beans
  • ¼ cup of chicken broth
  • 2 tablespoons tomato paste
  • Salt and pepper to taste
  • 1 tablespoon garlic powder
  • ½ tablespoon smoked paprika
  • 2 ½ cups mashed sweet potatoes
  • 1 tablespoon butter
  • Sprinkle of cinnamon


Soften carrots and parsnip with butter in a sauce pan.  Sauté the onions.  Once they are translucent, add ground beef and turkey and brown that with the onions in a cast iron skillet.  Add chicken broth to meat.  Add dry seasonings, tomato paste, green beans.   Add softened carrots and parsnip.  Mix together and spread into the cast iron skillet.  Top with mashed sweet potatoes (like a crust over the top).  Sprinkle cinnamon over sweet potatoes.  Bake uncovered in oven for 30 minutes at 350 degrees.   Enjoy!

Corned Beef and Hash


  • 1 cup finely diced red potatoes
  • 1 cup diced corned beef
  • 1 diced onion
  • 3 diced green onions
  • ½ cup of diced carrots
  • ½ of an avocado, diced
  • 2 eggs
  • Salt and pepper to taste
  • Garlic powder to taste
  • Paprika to taste


Sauté potatoes and onions in a pan.  After potatoes start to soften, add corned beef.  Add avocado and seasonings.  Let it simmer.  In a separate pan, fry both eggs.  Plate corned beef mixture and top with eggs.  Enjoy. 


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