Ingredients
- 2 1/2 lb sweet potatoes
- peeled
- diced into 1/2in. pieces
- 1/4 cup 1% milk
- 3 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 1/2 lb lean ground beef
- 2 medium carrots (finely diced)
- 2 ribs celery (finely diced)
- 1 small onion (finely diced)
- 2 tbsp all purpose flour
- 2 tbsp tomato paste
- 2 cup reduced sodium beef broth
- 1 packages frozen peas (10oz.)
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh rosemary
Instructions
- got this out of family circle magazine..
- I'm just preserving the recipe here and cutting down the amount of magazines I have.
- I have not made this yet but saving here for future use.
- pictures are a snapshot I took from magazine..
- preheat oven to 375..
- in a large lidded pot add potatoes and cover with 1inch of cold water.
- bring to boil.
- reduce heat to a simmer and cook, covered for 10minutes or until fork tender.
- drain and return potatoes to pot.
- to potatoes.. add milk and 2tbl.
- of the butter, 1/2 tsp of the salt, and 1/4 tsp.
- of the pepper.
- mash until smooth, cover and set aside.
- meanwhile, add remaining butter to a large skillet or saute pan over medium heat.
- add ground beef by crumbling into pan.
- add carrots, celery and onion.
- cook for 15 minutes until veggies r soft and beef is no longer pink.
- stir in flour and cook an additional minute.
- stir in tomato paste, beef broth, and peas.
- bring to a simmer then cook 3 more minutes.
- liquid should be starting to thicken and peas should be thawed.
- stir in thyme, rosemary and remaining salt and pepper.
- transfer meat veggie mix to a 13x9x2 baking dish.
- spread sweet potato mix evenly over beef mix.
- leave a 1inch border around the edges.
- bake for 30-35 minutes or until hot and bubbling.
- serve..
- NUTRITIONAL INFO BASED ON family circle MAGAZINE: per serving: 429 calories; 12g.
- fat; 6g.
- sat.fat; 32g.
- protein; 48g.
- carbs; 8g.
- fiber; 701mg.
- sodium; 86mg.
- cholesterol
← Back to all recipes