Shepherd's pie has endless variations - this tempting version uses Veggie Ground Round and is topped with sweet potato mash.
Ingredients
- ½ pounds sweet potatoes: 1 piece (chopped)
- soft, non-hydrogenated margarine: 2 Tbsp
- ground pepper: 0.25 tsp (fresh)
- Spectrum® Canola Oil: 2 tsp
- (340 gram) package Yves Veggie Cuisine® Original Veggie Ground Round: 1 piece
- green pepper: 1 piece (chopped)
- garlic: 2 clove (minced)
- all-purpose flour: 1 Tbsp
- Imagine® Low Sodium Organic Vegetable Broth: 1 cup
- combined, Yves Veggie Cuisine® sweet peas, Yves Veggie Cuisine® whole kernel Golden Corn and carrots: 1 cup
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C).
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In pot of boiling water, cook potatoes for about 15 minutes or until tender.
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Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside.
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In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes.
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Stir in flour and cook, stirring, for 1 minute.
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Add stock to skillet; bring to a boil.
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Add peas, corn, carrots, and remaining ground pepper.
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Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.
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Bake in the preheated oven for about 15 minutes or until bubbly around edges.
