Shepherd's Pie

 

1 1/4

lb sweet potatoes, peeled and cut into 1-inch pieces

1/2

cup fat-free (skim) milk

1

tablespoon no-trans-fat margarine or butter

3/4

teaspoon salt

1/4

teaspoon freshly ground black pepper

1

lb lean ground sirloin

1

medium onion, chopped

1

cup Cascadian Farm® organic frozen peas & carrots

1/2

teaspoon dried thyme

1/2

cup fat-free reduced-sodium beef broth

1/4

cup red wine

1/4

cup tomato paste

• 1 Heat oven to 350°F. Coat 6-cup ovenproof casserole with cooking spray; set aside.
• 2 In medium saucepan, cover sweet potatoes with enough water to cover by 3 inches. Heat to boiling. Reduce heat; cover and simmer 10 to 12 minutes or until tender. Drain potatoes; return potatoes to saucepan. Stir in milk, margarine, 1/4 teaspoon salt and 1/8 teaspoon pepper. Mash until smooth; set aside.
• 3 Heat large nonstick skillet over medium-high heat. Cook and stir sirloin 5 to 6 minutes until browned. Drain fat from pan; transfer beef to medium bowl. Return skillet to medium-high heat; add onion, peas and carrots, and thyme. Cook, stirring occasionally, 5 to 7 minutes or until vegetables are softened.
• 4 Return beef to skillet; stir in broth, wine and tomato paste. Cook 2 to 3 minutes or until the liquid is almost evaporated. Stir in remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Transfer beef mixture to the prepared casserole dish. Spread sweet potato mixture evenly over top of beef mixture. Bake 25 to 30 minutes or until potatoes are lightly browned.