Yum!! This recipe is healthy and delicious! I made this recipe last night and it was perfect for a cold fall evening dinner. Shepherd’s pie traditionally has white potatoes on top but I made it healthier with sweet potatoes. We all can use some extra veggies!
I held back from having second’s because I knew that wouldn’t sit well right before my boot camp class!
SWEET POTATO SHEPHERD’S PIE
Ingredients
- 4 medium sweet potatoes, peeled & diced
- 1/2 cup skim milk
- 1/4 cup fat-free low-sodium chicken broth
- 1 1/2 tbsp butter
- 1 lb 90% lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, diced
- 8 oz mushrooms, diced
- 10 oz frozen mixed vegetables
- 1 cup fat-free low-sodium chicken broth
- 2 tsp tomato paste
- 1 tsp Worcestershire sauce
- ½ tsp rosemary
- ½ tsp thyme
- Salt & pepper
Directions: Preheat oven to 400. Boil potatoes in a large pot until soft, drain and mash with milk chicken broth, salt pepper and sour cream.
In a large pan, sauté beef. Once cooked set aside on dish. Add onion and garlic to pan and sauté for a few minutes. Add in mushrooms and cook for 3 more minutes. Add remaining frozen veggies, broth, paste, Worcestershire and seasonings. Mix well and then simmer for 5-10 minutes.
In a baking dish evenly spread beef mixture on the bottom. Top with the mashed sweet potatoes. Bake for about 20 minutes. Serve once cooled.
I would’ve taken a picture of the serving I had on my plate but it doesn’t look as pretty!!! HAPPY FRIDAY.
And in case you wanted to see… here is a belly shot from before boot camp class last night! 39 days left until Baby G arrives.
