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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Sweet potato Shepherd's Pie Recipe

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This recipe for Sweet potato Shepherd's Pie is from Sandy's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 pounds of sweet potatoes, peeled and diced
1/4 c. milk
3 Tbsp butter
1 tsp salt
1/2 tsp pepper
1 1/2 pounds ground beef
2 Tbsp flour
2 carrots, diced
2 ribs celery, diced
1 onion, diced
2 Tbsp tomato paste
2 c. beef broth
1 10pkg frozen peas
Tbsp thyme
Tbsp rosemary
Directions:
Directions:
Heat oven to 375. Boil potatoes. Drain and return to pot. Add milk, 2 Tbsp butter, 1/2 tsp salt, 1/4 tsp pepper. Mash till smooth. Cover and set aside.

Meanwhile, add remaining 1 Tbsp butter to pan. Stir in beef, carrots, celery, onion. Cook 15 minutes til soft. Stir in flour. Cook 1 minute. Stir in tomato paste, broth, and peas. Bring to simmer. Cook 3 minutes til liquid is thick and peas are thawed.

Stir in remaining 1/2 tsp salt, 1/4 tsp pepper, thyme and rosemary. Transfer to 9X13 pan. Spread sweet potatoes over mixture. Bake 375 for 30-35 minutes.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
429 calories per serving

 

 

 

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