Ingredients
Topping
- 4 Sweet Potatoes 2½ pounds total
- ¼ cup Milk
- 1½ teaspoons Canola Oil
- ¼ teaspoon Salt
- ⅛ teaspoon Ground Black Pepper
- ⅛ teaspoon Cinnamon Optional; ground
Filling
- 8 ounces Mushrooms
- 1 Onion Small
- 3 Cloves Garlic
- 1½ Pound Ground Beef Or ground turkey, lean meat
- 1 teaspoon Thyme Dried
- ¼ cup All-Purpose Flour
- 1 can Chicken Broth 15 ounces, low sodium; or beef broth
- 3 Tablespoons Worcestershire Sauce
- 1 cup Green Peas Thawed, frozen or drained, canned
- ¼ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- Non-Stick Cooking Spray
Equipment
- Oven
- Stovetop
- 9×13-inch Baking Dish
- 9-inch Square Baking Dish
- Colander
- Large Skillet
- Medium Bowl
Instructions
- Preheat oven to 450°F.
- Scrub potatoes and pierce several times with fork. Place in a 9×13-inch baking dish. Bake until soft, 45 minutes to 1 hour. Let cool.
- While sweet potatoes bake and cool, prepare filling. Wash and slice mushrooms. Peel and dice onion. Peel and mince garlic.
- In a large skillet over medium-high heat, add beef or turkey, mushrooms, and onion. Cook, crumbling meat with a rubber spatula as it cooks, until meat is no longer pink, about 15 minutes.
- In a colander, drain off liquid. Return mixture to skillet. Add garlic and thyme. Cook for 30 seconds. Sprinkle with flour and stir to coat. Add broth and Worcestershire sauce. Bring to a simmer. Cook until mixture thickens, 2-3 minutes. Stir in peas, salt, and pepper.
- Coat a 9-inch square baking dish with non-stick cooking spray. Transfer mixture to dish.
- Peel cooled sweet potatoes. Place in a medium bowl. Add milk, butter, salt, and pepper. If using cinnamon, add now. Mash with a fork until smooth. Spread over the filling.
- Bake until hot and bubbling at the edges, 30-40 minutes. Let cool 10 minutes before serving.
Notes
- Use another green vegetable in place of the peas, if you prefer. Try spinach, green beans, edamame, or lima beans.
- Make this dish over the weekend and reheat on a busy weeknight. Cover with aluminum foil and refrigerate up to 3 days. Reheat, covered, at 350°F until hot throughout.
- Serve this dish with a tossed salad.
Nutrition
Nutrition Facts
Sweet Potato Shepherd's Pie
Amount per Serving
Calories
496
Calories from Fat 216
% Daily Value*
Fat
24
g
37
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Cholesterol
81
mg
27
%
Sodium
676
mg
29
%
Potassium
1159
mg
33
%
Carbohydrates
44
g
15
%
Fiber
7
g
29
%
Sugar
11
g
12
%
Protein
26
g
52
%
Vitamin A
21606
IU
432
%
Vitamin C
21
mg
25
%
Calcium
107
mg
11
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cinnamon, Sweet Potatoes, Sweet Potato, All-Purpose Flour, AP Flour, Chicken Broth, Broth, Onions, Ground Turkey, Ground Beef, Mushrooms, Shepherd’s Pie, Flour, Milk, Garlic Cloves, Onion, Ground Cinnamon, Garlic, Worcestershire Sauce, Thyme, Green Peas
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