Sweet Potato Shepherd's Pie FC

1. 1

   got this out of family circle magazine..

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   I'm just preserving the recipe here and cutting down the amount of magazines I have.

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   I have not made this yet but saving here for future use.

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   pictures are a snapshot I took from magazine..

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   preheat oven to 375..

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   in a large lidded pot add potatoes and cover with 1inch of cold water.

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   bring to boil.

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   reduce heat to a simmer and cook, covered for 10minutes or until fork tender.

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   drain and return potatoes to pot.

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    to potatoes.. add milk and 2tbl.

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    of the butter, 1/2 tsp of the salt, and 1/4 tsp.

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    of the pepper.

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    mash until smooth, cover and set aside.

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    meanwhile, add remaining butter to a large skillet or saute pan over medium heat.

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    add ground beef by crumbling into pan.

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    add carrots, celery and onion.

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    cook for 15 minutes until veggies r soft and beef is no longer pink.

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    stir in flour and cook an additional minute.

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    stir in tomato paste, beef broth, and peas.

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    bring to a simmer then cook 3 more minutes.

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    liquid should be starting to thicken and peas should be thawed.

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    stir in thyme, rosemary and remaining salt and pepper.

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    transfer meat veggie mix to a 13x9x2 baking dish.

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    spread sweet potato mix evenly over beef mix.

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    leave a 1inch border around the edges.

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    bake for 30-35 minutes or until hot and bubbling.

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    serve..

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    NUTRITIONAL INFO BASED ON family circle MAGAZINE: per serving: 429 calories; 12g.

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    fat; 6g.

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    sat.fat; 32g.

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    protein; 48g.

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    carbs; 8g.

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    fiber; 701mg.

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    sodium; 86mg.

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    cholesterol

* Per serving · 4 servings · Values may vary.