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Chicken Salad No Mayo Recipe

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This Shepherd’s Pie with Sweet Potato Mash offers a comforting twist on the classic by replacing traditional mashed potatoes with a creamy sweet potato topping. Slow-cooked tender beef chuck roast combined with hearty vegetables and green peas creates a rich filling, perfectly complemented by the sweet and cheesy mashed sweet potatoes baked to golden perfection.

Ingredients

Shepherd’s Pie:

  • 1 1/2 lbs. boneless chuck roast, trimmed and cut into 2-in. cubes
  • 4 carrots (12 oz.), sliced into 1/2-inch rounds
  • 1 (8-oz.) pkg. sliced mushrooms
  • 2 tsp. minced garlic (from 3 garlic cloves)
  • 1 cup lower-sodium beef broth
  • 1/4 cup tomato paste
  • 1 Tbsp. Worcestershire sauce
  • 2 tsp. chopped fresh thyme
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 6 Tbsp. water
  • 3 Tbsp. all-purpose flour
  • 2 cups frozen green peas, thawed

Sweet Potato Mash:

  • 2 1/2 lbs. sweet potatoes, peeled and cut into 1-inch pieces
  • 2 oz. Parmesan cheese, finely shredded (about 1/2 cup)
  • 6 Tbsp. sour cream
  • 1/4 cup (2 oz.) salted butter, softened
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper

Instructions

  1. Prepare the Slow Cooker: Place the beef cubes in a 5½- to 6-quart slow cooker, layering the carrots, sliced mushrooms, and minced garlic evenly on top.
  2. Make the Broth Mixture: In a medium bowl, whisk together the lower-sodium beef broth, tomato paste, Worcestershire sauce, chopped fresh thyme, kosher salt, and black pepper until well combined. Pour this mixture over the beef and vegetables in the slow cooker, stirring gently to combine all the ingredients.
  3. Cook the Beef: Cover the slow cooker and cook on LOW for 6 to 8 hours, or until the beef is tender. Once done, remove the lid and skim off any fat from the surface of the mixture.
  4. Thicken the Gravy: In a small bowl, whisk together the water and all-purpose flour until smooth. Slowly stir this slurry into the beef mixture in the slow cooker. Then stir in the thawed green peas. Increase the slow cooker setting to HIGH.
  5. Prepare the Sweet Potato Mash: Place the peeled and cut sweet potatoes in a large saucepan, and cover with cold water. Bring to a boil over high heat and cook until tender, about 12 minutes. Drain the potatoes thoroughly and return them to the pan. Add the finely shredded Parmesan cheese, sour cream, softened salted butter, kosher salt, and black pepper. Mash the mixture with a potato masher or electric mixer until smooth and creamy.
  6. Assemble the Shepherd’s Pie: Evenly spread the prepared sweet potato mash over the beef mixture in the slow cooker, covering it completely.
  7. Final Cook: Cover the slow cooker and cook on HIGH for 20 to 30 minutes until the gravy thickens and the sweet potato topping is heated through. Serve warm.

Notes

  • Make sure to use lower-sodium beef broth to control the saltiness of the dish.
  • You can substitute fresh thyme with dried thyme if fresh is unavailable, but reduce the quantity to 1 tsp.
  • If you don’t have a slow cooker, this recipe can be adapted for a Dutch oven simmered on low heat for 3 to 4 hours.
  • For a creamier mash, add a splash of milk or cream to the sweet potatoes while mashing.
  • Leftovers can be refrigerated for up to 3 days and reheated covered in the oven or microwave.

Find it online: https://cookedbysarah.com/chicken-salad-no-mayo-recipe/