Sweet Potato-Topped Shepherd’s Pie
Sweet Potato-Topped Shepherd’s Pie requires roughly 1 hour and 25 minutes from start to finish. This recipe makes 8 servings with 265 calories, 23g of protein, and 7g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. If you have worcestershire sauce, spinach, yukon gold potatoes, and a few other ingredients on hand, you can make it. com.
Instructions
Heat oven to 375F. 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.