Cynthia’s Shepherd’s Pie

Ingredients

• 1 large sweet potato
• 2 large baking potatoes
• 1 pound organic lean ground Beretta beef
• 1/2 cup chopped white onion
• 1/2 can (8-3/4 ounces) whole kernel corn, drained
• ½ can green peas
• ½ cup carrots, diced small
• 1 cup tomato sauce
• Dash each ground cinnamon, allspice and nutmeg
• 2 tablespoon butter
• 1 tablespoon Worchester sauce
• 2 tablespoon 2% milk
• Salt and pepper to taste

Instructions

1. Scrub sweet potato and regular potatoes; dice into cubes and place in a large pot of boiling water and boil under tender, about 15-20 minutes depending on cube size.
2. Meanwhile, in a large skillet, cook beef and onion until meat is no longer pink; drain. Add the corn, peas, carrots, tomato sauce, Worchester sauce and spices. Place in a 1-qt. baking dish coated with cooking spray; set aside.
3. Drain the potatoes and place in a large mixing bowl. Mash with butter, milk, salt and pepper. Spread evenly over meat mixture.
4. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Makes 4 servings.

Buon Appetito,

Cynthia