Sweet potato-topped shepherd's pie


Sweet potato-topped shepherd's pie

Servings: 8

Preparation time: 1 hr and 55 min



1 1/2 lb extra-lean (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 beef broth

1/4 cup tomato paste

1 tablespoon Worcestershire sauce

1 1/4 teaspoons salt

1/2 teaspoon dried thyme leaves

3 cups cubed peeled Yukon Gold potatoes

3 cups cubed peeled sweet potatoes

4 1/2 teaspoons all-purpose flour

4 1/2 teaspoons water

1/2 cup frozen (thawed) chopped spinach, squeezed to drain

1/3 cup low-fat (1%) milk

2 tablespoons light stick butter



1. Heat oven to 375 F. Spray shallow 2-quart casserole with cooking spray.

2. 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.

3. Meanwhile, in large saucepan, place potatoes and sweet potatoes; add enough water to cover. Heat to boiling; reduce heat. Simmer 10 to 15 minutes or until tender; drain. In small bowl, mix flour and water. Stir into beef mixture. Cook 2 minutes, stirring constantly, until thickened. Stir in spinach.

4. In large bowl, beat potatoes, milk, butter and remaining 1/2 teaspoon salt until smooth. Spoon beef mixture into casserole. Top with potato mixture.

5. Bake uncovered 30 minutes or until potatoes begin to brown.



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