Sweet Potato Shepherd’s Pie

Name: Sweet Potato Shepherd's Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1 tbsp (15 mL) olive oil; 3 cloves garlic, minced; 1 large onion, finely diced; 1 cup (250 mL) thinly sliced mushrooms; 1 lb (0.45 kg) Extra Lean Ground Beef; 2 tbsp (30 mL) all-purpose flour; 2 tbsp (30 mL) tomato paste; 1 tbsp (15 mL) Worcestershire sauce; 1 tsp (5 mL) salt; ½ tsp (2 mL) dried crushed rosemary; ½ tsp (2 mL) dried thyme leaves; ½ tsp (2 mL) freshly ground pepper; ⅛ tsp (0 mL) ground nutmeg; ¼ cup (50 mL) pineapple juice; 1 cup (250 mL) frozen peas and carrot mixed vegetables; ½ cup (125 mL) frozen or canned corn kernels, drained; ¼ cup (50 mL) shredded low fat Cheddar; ¼ cup (50 mL) shredded mozzarella cheese; Sweet Potato Topping (recipe follows)

in All Recipes, Casseroles, Ground Beef, Oven Eating Well, Kid Friendly, Pot Luck

Sweet Potato Shepherd’s Pie

Prep Time: 15
Cook Time: 30
Total Time: 45
Serving: 6

Print Recipe

Enjoy this new style Shepherd’s Pie — a flavorful ground beef filling topped with a vitamin rich mashed sweet potato topping. YUM!

Directions

Heat oil in large non-stick skillet over medium heat. Add garlic, onion, mushrooms and ground beef; cook, breaking up the ground beef the back of a wooden spoon for 5 to 8 minutes until beef is browned. Sprinkle with flour and quickly mix it in. Stir in thyme, rosemary, nutmeg, salt, pepper, tomato paste and Worcestershire sauce. Increase heat to medium-high and stir in pineapple juice. Bring to a boil, adding some water if the mixture is too thick. Simmer for 1 minute. Stir in frozen vegetables.
Spread beef mixture into an 8-inch square baking dish. Top with and even layer of Sweet Potato Topping. Sprinkle shredded cheese evenly on top of the pie. Bake in 350°F (190°C)oven for 30 to 35 minutes or until cheese is melted and a digital instant read thermometer insert into centre of casserole reads 160°F(71°C).
Sweet Potato Topping: Peel 2 medium sweet potatoes and cut into chunks. Simmer in salted boiling water for 15 to 20 minutes or until tender. Drain and mash. Stir in 1 egg yolk, 1/4 cup (50 mL) skim milk, 1/8 tsp (0.5 mL) EACH ground cinnamon and dried oregano leaves.