gluten free by nature — casein, soy and entirely almost sugar free…

This dish is perfect autumn stick-to-your-ribs fare. Loved every bite. So did my husband. Unlike me, he’s not a big swiss chard fan – but even he didn’t even realize it was in there. Instead of using white potatoes, I chose sweet potatoes for a more nutritious component. This recipe is really quite forgiving. It can become a vegetarian dish and you can even play around with the vegetables that you prefer.

Preheat the oven to 350 degrees.
Remove the flesh from 4 large baked sweet potatoes (enough to equal about
4 cups mashed sweet potatoes)
place mashed sweet potatoes in a large bowl
then add
1 egg and 1 egg white slightly beaten
and 1/2 cup buttermilk*
set aside

In a large skillet or Dutch oven
brown 1 lb ground lamb or turkey until the pink is gone
remove from the pan and set aside
meanwhile, saute in the same pan
3 eight-ounce packages baby bella mushrooms, roughly chopped
for about 5-7 minutes over medium high heat.
add 1 bunch swiss chard (stalks removed and roughly chopped)
and 1/4 cup flat leaf parsley, roughly chopped
add some salt & pepper to taste.
Cover the pan and saute another 5 minutes – until the swiss chard wilts. Turn off the heat and add the lamb back to the skillet stirring well to combine the meat, chard and mushroom mixture.

In a 8×10 inch pan, use a spatula to smooth out half the sweet potato mixture along the bottom of the pan.  Next layer the mushroom mixture over the sweet potato. Finish the pie by layering the remainder of the sweet potato over the mushroom mixture. Bake for 35-40 minutes.

*You can make your own buttermilk by placing 1 tablespoon lemon juice in one cup (minus 1 tablepsoon) of non-dairy milk.

This entry was posted on Saturday, October 24th, 2009 at 12pm and is filed under dinner, main course. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.