sweet potato shepherd's pie

Ingredients

• Servings: 4
• 1 1/2 pounds sweet potatoes, peeled and chopped
• 2 tablespoons soft, non-hydrogenated margarine
• 1/4 teaspoon fresh ground pepper
• 2 teaspoons spectrum® canola oil
• 1 (340 gram) package yves veggie cuisine® original veggie ground round
• 1 green 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

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c).
• in pot of boiling water, cook potatoes for about 15 minutes or until tender.
• drain well and return to pot. add margarine and half of the fresh ground pepper and mash until smooth; set aside.
• in a non-stick skillet, heat oil over medium heat. cook ground round, green pepper and garlic, stirring for 5 minutes.
• stir in flour and cook, stirring, for 1 minute.
• add stock to skillet; bring to a boil.
• add peas, corn, carrots, and remaining ground pepper.
• spread mixture into 8-inch (2 l) square baking dish. spread mashed potato over top.
• bake in the preheated oven for about 15 minutes or until bubbly around edges.