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

Step 1

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

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.