Sweet Potato Shepherd's Pie
It's the day after thanksgiving, and you've got leftover mashed potatoes.
Recipe Summary Sweet Potato Shepherd's Pie
Shepherd's pie has endless variations - this tempting version uses Veggie Ground Round and is topped with sweet potato mash.Ingredients | Vegetarian Shepherd's Pie Recipe No Mushrooms1 ½ pounds sweet potatoes, peeled and chopped2 tablespoons soft, non-hydrogenated margarine¼ teaspoon fresh ground pepper2 teaspoons Spectrum® Canola Oil1 (340 gram) package Yves Veggie Cuisine® Original Veggie Ground Round1 green pepper, chopped2 cloves garlic, minced1 tablespoon all-purpose flour1 cup Imagine® Low Sodium Organic Vegetable Broth1 cup combined, Yves Veggie Cuisine® sweet peas, Yves Veggie Cuisine® whole kernel Golden Corn and carrotsDirectionsPreheat oven to 400 degrees F (200 degrees C).In pot of boiling water, cook potatoes for about 15 minutes or until tender.Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside.In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes.Stir in flour and cook, stirring, for 1 minute.Add stock to skillet; bring to a boil.Add peas, corn, carrots, and remaining ground pepper.Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.Bake in the preheated oven for about 15 minutes or until bubbly around edges.Info | Vegetarian Shepherd's Pie Recipe No Mushroomsprep: 10 mins cook: 40 mins total: 50 mins Servings: 4 Yield: 4 to 6 servings
TAG : Sweet Potato Shepherd's PieTrusted Brands: Recipes and Tips, Yves Veggie Cuisine,
