Sweet Potato-Topped Shepherd's Pie

Sadly, I did not take a picture of this one. Here's the one from the recipe on Rachel Ray's site:

This is a recipe that I found in Everyday with Rachel Ray from September 2010. Click here for the recipe!

So on a serious note, what couldn't be better than Shepherd's Pie.... topped with sweet potatoes?! Well...

It was good. I wasn't that impressed though.

First of all, I did not use a dutch oven. I used a skillet and it worked just fine. Also, you might want to make this dish when you are having dinner guests because it made ALOT. Since I wasn't that big of a fan and The Chef isn't home during the week to eat it, I ended up pitching most of it today. If I make this recipe again, I would use Russett's instead. The sweet potato flavor with the gravy for the meat was a little weird.

Cod, Sweet Potato Bake, Green Beans and Carrots

Sunday was pretty warm so my husband grilled some cod for us. It was seasoned with a lemon-pepper/herb seasoning. Turned out pretty decent- could have used a little more lemon which we could have remedied by squeezing a lemon on it.

I also paired the fish with my homemade tartar sauce.

To make it:

Use Mayo (I used light Hellman's)

Dill pickle relish

lemon juice

Frank's Red Hot Sauce

Salt

Sugar

I don't measure so I can't tell you exactly how much of each there is...so we'll say "to taste." :)

For the sweet potatoes- We baked them in the oven until they were soft. Then we threw them in the food processor with some cinnamon, sugar, cloves and nutmeg. We spread them in an 11x7 baking dish and topped with walnuts and raw sugar. We broiled it for a few to carmelize the sugar and toast the walnuts.

The green beans were picked fresh from my parent's garden the day before:) Nothing like fresh green beans! We steamed them and then sauteed with minced garlic, butter and sliced almonds.

My husband made his famous "candied baby carrots."

Lots of veggies, lots of delish-ness!