Sweet Potato Shepherd’s Pie
Sweet potatoes add a colorful twist to shepherd’s pie full of veggies and your choice of ground beef or leftover roasted turkey or chicken.
- Preheat oven to 350°F.
- Combine base ingredients in a 13x9-inch baking dish.
- In a medium bowl, mash sweet potatoes; stir in cheese, sour cream and salt. Spoon evenly over vegetable mixture; sprinkle with pepper. Bake 45 to 50 minutes or until vegetable mixture is bubbly and topping is hot.
Base
3 cups cooked lean ground beef or chopped cooked turkey or chicken
1 can (14.5 oz.) Del Monte® Petite Cut Diced Tomatoes, not drained
1 can (28 oz.) Veg-All® Mixed Vegetables, well drained
2 Tbsp. butter, cut into small pieces
1 ½ tsp. Worcestershire sauce
1 tsp. dried thyme
½ tsp. garlic powder
Topping
2 cans (29 oz. each) Princella® Cut Sweet Potatoes, well drained
1 cup (4 oz.) shredded cheddar cheese
½ cup sour cream
Salt and black pepper, to taste
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- Prep15 min.
- Cook45 min.
- Serves8
Base
3 cups cooked lean ground beef or chopped cooked turkey or chicken
1 can (14.5 oz.) Del Monte® Petite Cut Diced Tomatoes, not drained
1 can (28 oz.) Veg-All® Mixed Vegetables, well drained
2 Tbsp. butter, cut into small pieces
1 ½ tsp. Worcestershire sauce
1 tsp. dried thyme
½ tsp. garlic powder
Topping
2 cans (29 oz. each) Princella® Cut Sweet Potatoes, well drained
1 cup (4 oz.) shredded cheddar cheese
½ cup sour cream
Salt and black pepper, to taste
- Preheat oven to 350°F.
- Combine base ingredients in a 13x9-inch baking dish.
- In a medium bowl, mash sweet potatoes; stir in cheese, sour cream and salt. Spoon evenly over vegetable mixture; sprinkle with pepper. Bake 45 to 50 minutes or until vegetable mixture is bubbly and topping is hot.
