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Sweet Potato Shepherd’s Pie

Total Time: 50 mins.
Prep Time: 10 mins.
Cook Time: 40 mins.
Serves: 8

Ingredients

1 1/2 lbs sweet potatoes, peeled and chopped         
2 tbsp soft, non-hydrogenated margarine     
1/4 tsp fresh ground pepper 
2 tsp Spectrum®  Canola Oil  
1 pkg Yves Veggie Cuisine® Original Veggie Ground Round  
1 green pepper, chopped           
2 cloves garlic, minced
1 tbsp 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 

Star Product

Original Veggie Ground Round

Directions

  1. In pot of boiling water, cook potatoes for about 15 minutes or until tender. 
  2. Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside. 
  3. In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes. 
  4. Stir in flour and cook, stirring, for 1 minute. 
  5. Add stock to skillet; bring to a boil. 
  6. Add peas, corn, carrots, and remaining ground pepper.
  7. Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.
  8. Bake in 400ºF (200ºC) oven for about 15 minutes or until bubbly around edges.