Sweet Potato Shepherd's Pie

Ingredients

  • 1 ½ pounds sweet potatoes, peeled and chopped
  • 2 tablespoons soft, non-hydrogenated margarine
  • ¼ teaspoon fresh ground pepper
  • 2 teaspoons Spectrum® Canola Oil
  • 1 (340 gram) package Yves Veggie Cuisine® Original Veggie Ground Round
  • 1green pepper, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 cup Imagine® Low Sodium Organic Vegetable Broth
  • 1 cup combined, Yves Veggie Cuisine® sweet peas, Yves Veggie Cuisine® whole kernel Golden Corn and carrots
  • Directions

  • Step 1

    Preheat oven to 400 degrees F (200 degrees C).

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  • Step 2

    In pot of boiling water, cook potatoes for about 15 minutes or until tender.

  • Step 3

    Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside.

  • Step 4

    In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes.

  • Step 5

    Stir in flour and cook, stirring, for 1 minute.

  • Step 6

    Add stock to skillet; bring to a boil.

  • Step 7

    Add peas, corn, carrots, and remaining ground pepper.

  • Step 8

    Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.

  • Step 9

    Bake in the preheated oven for about 15 minutes or until bubbly around edges.

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