Enjoy this new style Shepherd's Pie, a flavorful ground beef filling topped with a vitamin rich mashed sweet potato topping. YUM!
1 tbsp olive oil
3cloves garlic, minced
1large onion, finely diced
1 cup thinly sliced mushrooms
1 lb Extra Lean Ground Beef
2 tbsp all-purpose flour
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp EACH dried crushed rosemary and dried thyme leaves and freshly ground pepper
1/8 tsp ground nutmeg
1/4 cup pineapple juice
1 cup frozen peas and carrot mixed vegetables
1/2 cup frozen or canned corn kernels, drained
1/4 cup EACH shredded low fat Cheddar and mozzarella cheese
Sweet Potato Topping (recipe follows)
1.Heat oil in large non-stick skillet over medium heat. Add garlic, onion, mushrooms and ground beef; cook, breaking up the ground beef the back of a wooden spoon for 5 to 8 minutes until beef is browned. Sprinkle with flour and quickly mix it in. Stir in thyme, rosemary, nutmeg, salt, pepper, tomato paste and Worcestershire sauce. Increase heat to medium-high and stir in pineapple juice. Bring to a boil, adding some water if the mixture is too thick. Simmer for 1 minute. Stir in frozen vegetables.
2.Spread beef mixture into an 8-inch square baking dish. Top with and even layer of Sweet Potato Topping. Sprinkle shredded cheese evenly on top of the pie. Bake at 350°F in the oven for 30 to 35 minutes or until cheese is melted and a digital instant read thermometer insert into centre of casserole reads 160°F.
3.Sweet Potato Topping: Peel 2 medium sweet potatoes and cut into chunks. Simmer in salted boiling water for 15 to 20 minutes or until tender. Drain and mash. Stir in 1 egg yolk, 1/4 cup skim milk, 1/8 tsp each ground cinnamon and dried oregano leaves.