SWEET POTATO-TOPPED SHEPHERD'S PIE

Sweet Potato-Topped Shepherd's Pie image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h25m

Yield 8

Number Of Ingredients 16

1 1/2 lb extra-lean (at least 90%) ground beef
1 large onion, chopped (1 cup)
1 cup chopped carrots
1 clove garlic, finely chopped
1 can (14 oz) reduced-sodium fat-free beef broth
1/4 cup tomato paste
1 tablespoon Worcestershire sauce
1 1/4 teaspoons salt
1/2 teaspoon dried thyme leaves
4 1/2 teaspoons flour
4 1/2 teaspoons water
1/2 cup frozen (thawed) chopped spinach, squeezed to drain
3 cups cubed peeled Yukon Gold potatoes (about 1 1/2 lb)
3 cups cubed peeled sweet potatoes
1/3 cup low-fat (1%) milk
2 tablespoons light stick butter

Steps:

Heat oven to 375°F. Spray shallow 2-quart casserole with cooking spray. In 12-inch nonstick skillet, cook beef, onion, carrots and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in broth, tomato paste, Worcestershire sauce, 3/4 teaspoon of the salt and the thyme. Heat to boiling; reduce heat. Cover; simmer 10 minutes.
In small bowl, mix flour and water. Stir into beef mixture. Cook 2 minutes, stirring until thickened. Stir in spinach. In large saucepan, place potatoes and enough water to cover. Simmer 10 to 15 minutes or until tender; drain. In large bowl, beat potatoes, milk, butter and remaining 1/2 teaspoon salt until smooth.
Spoon beef mixture into casserole. Top with potato mixture. Bake uncovered 30 minutes or until potatoes begin to brown.

Nutrition Facts : Calories 250, Carbohydrate 28 g, Fat 1/2, Fiber 4 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 690 mg