Sweet Potato Shepherd's Pie

Ingredients

• 1.5 pounds sweet potatoes , peeled and chopped
• 2 tablespoons soft , non-hydrogenated margarine
• 0.25 teaspoons fresh ground pepper
• 2 teaspoons Spectrum® Canola Oil
• 1 package Yves Veggie Cuisine® Original Veggie Ground Round , 340 gram
• 1 green pepper , chopped
• 2 cloves garlic , minced
• 1 tablespoon all-purpose flour
• 1 cup Imagine® Low Sodium Organic Vegetable Broth
• 1 cup combined , Yves Veggie Cuisine® sweet peas, Yves Veggie Cuisine® whole kernel Golden Corn and carrots

Instructions

1. 1

   Preheat oven to 400 degrees F (200 degrees C).

2. 2

   In pot of boiling water, cook potatoes for about 15 minutes or until tender.

3. 3

   Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside.

4. 4

   In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes.

5. 5

   Stir in flour and cook, stirring, for 1 minute.

6. 6

   Add stock to skillet; bring to a boil.

7. 7

   Add peas, corn, carrots, and remaining ground pepper.

8. 8

   Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.

9. 9

   Bake in the preheated oven for about 15 minutes or until bubbly around edges.