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Sweet Potato-Topped Shepherd’s Pie
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Prep Time:
30 minutes
Total Time:
1 hour 25 minutes
Satisfy your loved ones with a hearty beef, carrot, and sweet potato casserole - a delectable meal!
Ingredients:
  • 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
  • 4 1/2 teaspoons flour
  • 4 1/2 teaspoons water
  • 1/2 cup 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 low-fat (1%) milk
  • 2 tablespoons light stick butter
Instructions:
  • Preheat the oven to 375°F. Grease a 2-quart casserole dish with cooking spray. In a large nonstick skillet, cook beef, onion, carrots, and garlic over medium-high heat for 5 to 7 minutes until beef is cooked through; remember to stir occasionally. Drain any excess fat. Add broth, tomato paste, Worcestershire sauce, 3/4 teaspoon salt, and thyme. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes.
  • Mix the flour and water in a small bowl, then stir it into the beef mixture and cook for 2 minutes until thickened. Add spinach. Place potatoes in a large saucepan and cover with water. Simmer for 10 to 15 minutes until tender, then drain. In a large bowl, mash the potatoes with milk, butter, and 1/2 teaspoon salt until smooth.
  • Transfer the beef mixture into a casserole dish and cover with the potato mixture. Bake in the oven without covering for 30 minutes or until the potatoes turn golden brown.

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