Shepherd’s Pie With Sweet Potato Crust
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Life5, Lifetime tv | 4 | Servings | |
INGREDIENTS
| 2 | T | Butter |
| 2 | T | Flour |
| 2 | 2 1/2 cups canned beef stock | |
| 1 | c | Frozen peas |
| 1 | t | Worcestershire sauce |
| 1 | T | Fresh thyme, finely chopped |
| 2 | T | Fresh flat-leaf parsley |
| finely chopped | ||
| Salt and pepper, to taste | ||
| Leftover vegetables | ||
| Leftover beef, cut into 1/2" | ||
| chunks | ||
| Leftover mashed potatoes |
INSTRUCTIONS
Preheat the oven to 375 degrees F. Melt the butter in a medium saucepan, add the flour and cook over medium-low heat for 3 - 4 minutes. Add the 2 cups of the stock and cook, whisking until thickened. If too thick, add the additional 1/2 cup stock to thin slightly. Add the peas, Worcestershire, thyme, and parsley and season with salt and pepper to taste. Fold in the vegetables and beef, then pour into a lightly buttered 1 1/2 quart baking dish. Top with the leftover mashed potatoes, spreading them out to completely cover the top. Place on a baking sheet and bake in the oven for 15 - 20 minutes. Remove from the oven and preheat the broiler. Place the pie under the broiler and broil for 3 - 4 minutes or until the top is golden brown. Let sit 5 minutes before serving. © 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 95
Calories From Fat: 53
Total Fat: 6g
Cholesterol: 15.3mg
Sodium: 49.9mg
Potassium: 75.9mg
Carbohydrates: 8.5g
Fiber: 2g
Sugar: 1.8g
Protein: 2.3g