Sweet Potato-Topped Shepherd’s Pie

 

1

1/2 lb extra-lean (at least 90%) ground beef

1

large onion, chopped (1 cup)

1

cup chopped carrots

1

clove garlic, finely chopped

1

can (14 oz) reduced-sodium fat-free beef broth

1/4 cup tomato paste

1

tablespoon Worcestershire sauce

1

1/4 teaspoons salt

1/2 teaspoon dried thyme leaves

4

1/2 teaspoons flour

4

1/2 teaspoons water

1/2 cup frozen (thawed) chopped spinach, squeezed to drain

3

cups cubed peeled Yukon Gold potatoes (about 1 1/2 lb)

3

cups cubed peeled sweet potatoes

1/3 cup low-fat (1%) milk

2

tablespoons light stick butter

• 1 Heat oven to 375°F. Spray shallow 2-quart casserole with cooking spray. In 12-inch nonstick skillet, cook beef, onion, carrots and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in broth, tomato paste, Worcestershire sauce, 3/4 teaspoon of the salt and the thyme. Heat to boiling; reduce heat. Cover; simmer 10 minutes.
• 2 In small bowl, mix flour and water. Stir into beef mixture. Cook 2 minutes, stirring until thickened. Stir in spinach. In large saucepan, place potatoes and enough water to cover. Simmer 10 to 15 minutes or until tender; drain. In large bowl, beat potatoes, milk, butter and remaining 1/2 teaspoon salt until smooth.
• 3 Spoon beef mixture into casserole. Top with potato mixture. Bake uncovered 30 minutes or until potatoes begin to brown.