With St. Patrick’s Day this week, many households will be celebrating with Irish-inspired dishes like Shepherd’s Pie. However, most of us don’t think twice when we see ground beef on the ingredients list in place of lamb, one of the main ingredients originally used in this dish (hence the name, Shepherd’s Pie). So, because lamb isn’t a typical household ingredient for most, to celebrate this traditional Irish dish try this “Americanized” Sweet Potato Shepherd’s Pie version. For trade up tips on ground beef, check out our blog on Leaner Ground Beef for Less. Also, although this recipe is commonly topped with white potatoes, another way you can trade up in tradition and nutrition is by swapping them for sweet potatoes. Sweet potatoes, which receive a NuVal® score of 100, provide a good source of dietary fiber, are high in vitamins A and C, and furthermore add a sweet dimension to the taste. We are also filling this dish with an assortment of vegetables by using a blend of frozen, mixed vegetables, which includes peas, corn, carrots, and green beans. With a rainbow of colorful veggies you won’t have to go farther than your kitchen this St. Patty’s Day to find a pot of gold. You’ll have created your own with these delicious potato-topped meat pies.
Sweet Potato Shepherd’s Pie
1 lb. sweet potatoes (2 large), peeled, cut into 2 inch pieces
4 Tbsp. Philadelphia® Chive & Onion Reduced Fat Cream Cheese
1 lb. Certified Angus Beef® 85% lean ground round
2 cups button mushrooms, sliced
2 green onions, chopped
1 Tbsp. canola oil
4 tsp. Essential Everyday® all-purpose flour
½ cup water
1 (12 oz.) pkg. Steam of the Crop™ Flav-R-Pac® Petite Vegetables
- Heat oven to 375°F.
- Microwave sweet potatoes in small microwaveable bowl on HIGH 4 min. or until tender. Mash until smooth. Add reduced-fat cream cheese; mix well.
- Brown meat with mushrooms and onions in oil in large skillet; drain. Mix flour and water. Add to meat mixture; cook 2 min. or until slightly thickened, stirring constantly. Stir in vegetable blend and heat through; spoon into 4 (2-cup) ramekins sprayed with cooking spray. Cover with potato mixture.
- Bake 15 min. or until heated all the way through.
Yield: 4 servings Per Serving*: Calories 410, Total Fat 19g (Saturated 7g, Trans 1g), Cholesterol 65mg, Sodium 190mg, Total Carbohydrate 36g (Dietary Fiber 5g, Sugars 12g), Protein 22g, Vitamin A 390%, Vitamin C 35%, Calcium 10%, Iron 20% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Guest blogger, Jena Pape is a dietetic intern from Viterbo University.