I love Shepherd’s pie simply because it’s comfort food. I’m a fan of meals that remind me of childhood and home. Those times are precious to me because they remind me of how perfect life is when you’re just a kid. This recipe gives the traditional Shepherd’s pie a sweet twist by using sweet potatoes. It’s a combination that I didn’t think would work. While it’s true that sweet potatoes are almost similar to potatoes, they have that distinct taste that makes them more suited for desserts.
In this though, they have proven that they can be as versatile as potatoes.
Ingredients
1 ½ lb extra-lean Tyson (at least 90%) ground beef
1 large onion, chopped (1 cup)
1 cup chopped carrots
1 clove garlic, finely chopped
1 can (14 oz) reduced-sodium fat-free College Inn beef broth
¼ cup Hunt’s tomato paste
1 tablespoon Worcestershire sauce
1 ¼ teaspoons Morton salt
½ teaspoon McCormick dried thyme leaves
4 ½ teaspoons Gold Medal flour
4 ½ teaspoons water
½ cup Great Value frozen (thawed) chopped spinach, squeezed to drain
3 cups cubed peeled Yukon Gold potatoes (about 1 1/2 lb)
3 cups cubed peeled sweet potatoes
1/3 cup Borden low-fat (1%) milk
2 tablespoons Land O Lakes light stick butter
Instructions
Heat oven to 375°F. Spray shallow 2-quart casserole with cooking spray. In 12-inch nonstick skillet, cook beef, onion, carrots and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in broth, tomato paste, Worcestershire sauce, 3/4 teaspoon of the salt and the thyme. Heat to boiling; reduce heat. Cover; simmer 10 minutes.
In small bowl, mix flour and water. Stir into beef mixture. Cook 2 minutes, stirring until thickened. Stir in spinach. In large saucepan, place potatoes and enough water to cover. Simmer 10 to 15 minutes or until tender; drain. In large bowl, beat potatoes, milk, butter and remaining 1/2 teaspoon salt until smooth.
Spoon beef mixture into casserole. Top with potato mixture. Bake uncovered 30 minutes or until potatoes begin to brown.
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Quick Tip: Serve with fresh garden salad.
Thank you Mix and Match Mama for this great photo.
