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Name: Shepherds Pie with Sweet Potato Crust
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: potatoes Leftover mashed; 2.5 c beef stock canned; 2 tb Flour; 1 c Frozen peas; beef Leftover, cut into 1/2" chunks; 1 tb Fresh thyme finely chopped; 1 ts Worcestershire Sauce; vegetables Leftover; 2 tb Butter; 2 tb Fresh flat-leaf parsley;; salt and pepper to taste

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INGREDIENTS

potatoes ; Leftover mashed
2.5 c beef stock ; canned
2 tb Flour
1 c Frozen peas
beef ; Leftover, cut into 1/2" chunks
1 tb Fresh thyme ; finely chopped
1 ts Worcestershire Sauce
vegetables ; Leftover
2 tb Butter
2 tb Fresh flat-leaf parsley;
salt and pepper ; to taste

INSTRUCTIONS

Preheat the oven to 375 degrees F. Melt the butter in a medium saucepan, add the flour and cook over medium-low heat for 3 - 4 minutes. Add the 2 cups of the stock and cook, whisking until thickened. If too thick, add the additional 1/2 cup stock to thin slightly. Add the peas, Worcestershire, thyme, and parsley and season with salt and pepper to taste. Fold in the vegetables and beef, then pour into a lightly buttered 1 1/2 quart baking dish. Top with the leftover mashed potatoes, spreading them out to completely cover the top. Place on a baking sheet and bake in the oven for 15 - 20 minutes. Remove from the oven and preheat the broiler. Place the pie under the broiler and broil for 3 - 4 minutes or until the top is golden brown. Let sit 5 minutes before serving. ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK

NOTES

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Shepherds Pie with Sweet Potato Crust

potatoes Leftover mashed
2.5 c beef stock canned
2 tb Flour
1 c Frozen peas
 beef Leftover, cut into 1/2" chunks
1 tb Fresh thyme finely chopped
1 ts Worcestershire Sauce
 vegetables Leftover
2 tb Butter
2 tb Fresh flat-leaf parsley;
 salt and pepper to taste

Preheat the oven to 375 degrees F.    Melt the butter in a medium saucepan, add the flour and cook over  medium-low heat for 3 - 4 minutes.    Add the 2 cups of the stock and cook, whisking until thickened. If too  thick, add the additional 1/2 cup stock to thin slightly. Add the peas,  Worcestershire, thyme, and parsley and season with salt and pepper to  taste.    Fold in the vegetables and beef, then pour into a lightly buttered 1 1/2  quart baking dish. Top with the leftover mashed potatoes, spreading them  out to completely cover the top. Place on a baking sheet and bake in the  oven for 15 - 20 minutes.    Remove from the oven and preheat the broiler. Place the pie under the  broiler and broil for 3 - 4 minutes or until the top is golden brown. Let  sit 5 minutes before serving.    ? 1997 Lifetime Entertainment Services. All rights reserved.    MC formatted using MC Buster by Barb at PK

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Nutrition

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Serving Size: 1 Serving (519g)
Recipe Makes: 4

Calories: 362
Calories from Fat: 57 (16%)

Amt Per Serving		% DV

	Total Fat 6.4g	9 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.4g
Cholesterol 15.3mg		5 %
Sodium 447.1mg		15 %
Potassium 1706.1mg		45 %
Total Carbohydrate 66.3g		20 %
	Dietary Fiber 8.8g	35 %
	Sugars, other 57.5g
Protein 11.8g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 362

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