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Recipe Name: Sweet Shepherd's Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 7

3 Whole sweet potatoes
peeled and cubed
1 Cup(s) Milk
1/4 Teaspoon(s) Ground cinnamon
1 Tablespoon(s) Safflower oil
3 Onions, halved thinly slice
2 Cloves garlic, minced
1 1/2 Pound(s) Lean ground beef
1 16 oz crushed tomatoes or
3 fresh cored tomatoes
coarsely chopped
2 Cup(s) Cooked veggies, such as
mashed peas diced
and diced green beans
1/2 Cup(s) Bread crumbs
1 10 oz frozen chopped
spinach thawed
2 Tablespoon(s) Apple cider vinegar
Preheat the oven to 375 degrees F. Bring a large pot of water to
theboil, add the sweet potatoes, and cook until they are fork tender,
about10 minutes. Drain the potatoes, then mash them with the milk
andcinnamon. Set aside. Pour the oil in a heavy skillet over
medium-highheat. Add the onions and cook, stirring occasionally, until
soft, about5 minutes. Remove the onion wiht a slotted spoon to a small
bowl, andset aside. Add the garlic to the skillet and cook 2 minutes.
Crumble inthe ground beef; cook until browned. Drain. Stir in the
tomatoes andvegetables, then the bread crumbs. Spoon the meat mixture
into a 10-inchround baking pan. Mix the spinach with the apple cider
vinegar. Coverthe meat with the spinach, and scatter the onions on top.
Spread thesweet potatoes evenly over the casserole. Bake until the
sweet optatoesbegin to brown, about 30 minutes. Cool slightly before
serving to smallchildren. :-)NOTES : Ryan and Ron loved this when Ryan
was a toddler. Nostalgiafactor! If your refrigerator is filled with
small amounts of leftovervegetables, this is a delectable way to use
them up. The recipe doublesor triples well. Freeze the extra.
Refrigerates well up to 4 days. Ifyou don't have small children to
worry about, you needn't mash the peas,or dice the veggies. Chopped
would be fine. Recipe by: "Baby Let's Eat!"by Rena CoylePosted to
recipelu-digest Volume 01 Number 483 by
""<> on Jan 9, 1998

Nutrition (calculated from recipe ingredients)
Calories: 382
Calories From Fat: 218
Total Fat: 23.7g
Cholesterol: 75.7mg
Sodium: 391mg
Potassium: 791.2mg
Carbohydrates: 20.3g
Fiber: 5.4g
Sugar: 6.6g
Protein: 23g

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