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Sweet Potato Shepherd’s Pie

Posted Nov 02 2011 12:17am

HAPPY NOVEMBER 1st!

I am way more excited than the average person about the start of November for one single reason…it’s officially my WEDDING MONTH! Woohoo! :)

Wanna know one of the best parts about getting married?

REGISTERING!

OK, obviously there are many wonderful things about getting married, and gifts are near the bottom of that list, but STILL…I’m in heaven.  Last night, I decided to open a wedding gift that has been sitting in an empty bedroom (which I have dubbed the “Wedding Room” because it is filled with everything for our big day, including my dress.)

Lo and behold, I opened it up and saw the glorious words…K-E-U-R-I-G!

Keurig

That’s right, we are the proud new owners of a  Keurig coffee maker.  I couldn’t wait to fire it up yesterday morning!  It came with a 12-pack of coffee “pods”, and I started out with a cute one from “The Donut Shop”.

It was great, and only took a few seconds to brew.  I also enjoyed my newest breakfast obsession- an eggwhite “puff” topped with melted Meunster cheese and fresh salsa!

I just beat 3 eggwhites with a splash of almond milk, microwave for 2 minutes, melt the Meunster on top for 20 seconds, top with salsa and it’s ready to go.  Sooo delish!

Lunch was the usual- spring mix, black bean veggie burger, goat cheese, carrots, corn and Organicville Sesame Tamari dressing:

Dinner was simple, thanks to the slowcooker.  I just threw in two chicken breasts, 3/4 cup of water, 1/2 an onion, and lots and lots of curry powder.  Cooked on low for 6 hours, and then shredded apart before serving.

Collard greens and a baked sweet potato with a dollop of sour cream made the perfect sides.

I picked up a variety of candy for our trick-or-treaters yesterday.

I was most excited about the peanut butter Snickers.  They were good, but 140 calories per piece! Not that that stopped me :) .

I set up my pumpkins (uncarved- so sad) from our trip to the pumpkin patch outside our front door and patiently awaited the little kiddos.

When Corey got home from class, he asked me what the best costume I saw was- I told him I was concentrating so hard on not being awkward every time I opened the door that I didn’t even notice what the kids were dressed up as! I’m so weird unique.

In honor of this festive orange holiday, I have a great recipe for a healthified shepherd’s pie, made with sweet potato on top!

Sweet Potato Shepherd’s Pie

Servings: 6

Ingredients:

5 sweet potatoes, previously baked and cooled

1/4 cup fat free sour cream

1.5 lbs lean ground beef

1/2 onion, chopped

3/4 can corn

3/4 can peas + carrots

1/2 teaspoon garlic powder

1/2 teaspoon each salt + pepper

2 tablespoons EVOO

1 tablespoon flour

1/2 cup beef broth, plus 1/4 cup divided

Directions:

Pour the extra virgin olive oil in a pan, heat over medium heat, then add the onion and cook for 3 minutes.

Add the ground beef and cook until now longer pink.  Drain the oil and return to heat.

In a small bowl, add the flour and mix with 1/4 cup beef broth until dissolved. Add to the beef mixture and cook for 2 minutes.

Add the 3/4 cup beef broth and cook for 5 minutes, until almost all the liquid is evaporated.

After draining the canned corn and peas+carrots, rinse both with water several times (this removes some of the preserving liquid, which is not good for you).  Add both to the beef mixture.

Cook for 3 more minutes, then remove from heat.  Add the mixture to a baking dish and spread evenly.

In a bowl, add the insides of the sweet potatoes.  Discard the skins.  Mix together with the sour cream, season with salt, pepper and garlic powder.

Use the back of a spoon to spread an even layer of potatoes over top of the beef mixture. (I did part regular potatoes for Corey, sweet potato for me :) )

Bake in the oven at 350 degrees for 25 minutes.  Broil for another 3-5 minutes (keeping an eye on it) to crisp up the edges.

sheperd's pie

Enjoy!

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