20 Ways To Eat: Sweet Potato #12

Shepherd’s Pie is a common meal in a lot of households. It doesn’t take much to make and often it’s a fantastic way to use up some leftovers in the fridge. This variation from kraftrecipes.com uses my good friend, the sweet potato, along with a few other lower-fat ingredients and it’s perfect for a single person to make.

Sweet Potato Shepherd’s Pie

Prep Time: 15 min   Total Time: 30 min   Yield: 2 servings

Ingredients

  • 1/2 lb. sweet potato (1 large), peeled, cut into 2-inch pieces
  • 2 tbsp. Philadelphia Chive and Onion 1/3 Less Fat Than Cream Cheese
  • 1/2 lb extra-lean ground beef
  • 1 C sliced fresh mushrooms
  • 2 green onions, chopped
  • 3 tbsp. Kraft Lite Balsamic Vinaigrette Dressing
  • 2 tsp flour
  • 1/4 C water
  • 1 C frozen green beans

Directions

Heat oven to 375ºF.

Microwave potatoes in medium microwaveable bowl on HIGH 4 min. or until tender. Mash until smooth. Add reduced-fat cream cheese; mix well.

Brown meat with mushrooms and onions in dressing in large skillet; drain. Mix flour and water. Add to meat mixture; cook 2 min. or until slightly thickened, stirring constantly. Stir in beans; spoon into 2 (2-cup) ramekins sprayed with cooking spray. Cover with potato mixture.

Bake 15 min. or until heated through

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