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Name: Sweet Potato Shepard's Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Topping:; • 1 (7-ounce) can chipotle chiles in adobo sauce; • 2 1/4 pounds peeled sweet potatoes cut into 1-inch pieces; • 1 cup 2% reduced-fat milk; • 1 teaspoon kosher salt; • 1/4 teaspoon cracked black pepper; Filling:; • 2 pounds ground sirloin; • Cooking spray; • 2 cups chopped onion; • 1 cup chopped carrot; • 3 garlic cloves minced; • 1 cup frozen green peas thawed; • 1/2 cup crushed tomatoes; • 1/4 cup chopped fresh parsley; • 3 tablespoons steak sauce (such as A-1); • 2 tablespoons tomato paste; • 1/2 teaspoon cracked black pepper

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INGREDIENTS

Topping:
• 1 (7-ounce) can chipotle chiles in adobo sauce
• 2 1/4 pounds peeled sweet potatoes ; cut into 1-inch pieces
• 1 cup 2% reduced-fat milk
• 1 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper
Filling:
• 2 pounds ground sirloin
• Cooking spray
• 2 cups chopped onion
• 1 cup chopped carrot
• 3 garlic cloves ; minced
• 1 cup frozen green peas ; thawed
• 1/2 cup crushed tomatoes
• 1/4 cup chopped fresh parsley
• 3 tablespoons steak sauce (such as A-1)
• 2 tablespoons tomato paste
• 1/2 teaspoon cracked black pepper

Recipe

INSTRUCTIONS

Preheat oven to 400°.

To prepare topping, remove 1 chile and 2 teaspoons sauce from can; reserve remaining chiles and sauce for another use. Coarsely chop 1 chile.

Place potatoes in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until very tender. Drain. Place potatoes, chopped chile, 2 teaspoons adobo sauce, milk, salt, and 1/4 teaspoon pepper in a large bowl. Beat with a mixer at medium speed until smooth.

To prepare filling, cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Remove from pan; drain.

Heat pan coated with cooking spray over medium-high heat. Add onion, carrot, and garlic; sauté 8 minutes or until tender. Return beef to pan; stir in peas and remaining ingredients. Cook 2 minutes.

Spoon beef mixture into a 3-quart casserole; top with sweet potato mixture, spreading evenly. Bake at 400° for 30 minutes or until thoroughly heated.

NOTES

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Sweet Potato Shepard's Pie

Topping:
 • 1 (7-ounce) can chipotle chiles in adobo sauce
 • 2 1/4 pounds peeled sweet potatoes cut into 1-inch pieces
 • 1 cup 2% reduced-fat milk
 • 1 teaspoon kosher salt
 • 1/4 teaspoon cracked black pepper
 Filling:
 • 2 pounds ground sirloin
 • Cooking spray
 • 2 cups chopped onion
 • 1 cup chopped carrot
 • 3 garlic cloves minced
 • 1 cup frozen green peas thawed
 • 1/2 cup crushed tomatoes
 • 1/4 cup chopped fresh parsley
 • 3 tablespoons steak sauce (such as A-1)
 • 2 tablespoons tomato paste
 • 1/2 teaspoon cracked black pepper

Preheat oven to 400°.
To prepare topping, remove 1 chile and 2 teaspoons sauce from can; reserve remaining chiles and sauce for another use. Coarsely chop 1 chile.
Place potatoes in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until very tender. Drain. Place potatoes, chopped chile, 2 teaspoons adobo sauce, milk, salt, and 1/4 teaspoon pepper in a large bowl. Beat with a mixer at medium speed until smooth.
To prepare filling, cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Remove from pan; drain.
Heat pan coated with cooking spray over medium-high heat. Add onion, carrot, and garlic; sauté 8 minutes or until tender. Return beef to pan; stir in peas and remaining ingredients. Cook 2 minutes.
Spoon beef mixture into a 3-quart casserole; top with sweet potato mixture, spreading evenly. Bake at 400° for 30 minutes or until thoroughly heated.

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Nutrition

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Serving Size: 1 Recipe (448g)
Recipe Makes: 1 Recipe

Calories: 67
Calories from Fat: 6 (9%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 125.4mg		4 %
Potassium 869.1mg		23 %
Total Carbohydrate 12.5g		4 %
	Dietary Fiber 5.8g	23 %
	Sugars, other 6.7g
Protein 6.1g		9 %
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: 67

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