This coming weekend is St. Patrick’s Day, an event chock full of traditional foods and festivities. One favorite Irish comfort food that’s certain to make its way to many dinner tables on March 17th is Shepherd’s Pie. Traditionally, Shepherd’s Pie is topped with mashed white potatoes, but here at Festival we like to ‘trade up’ the ingredients in our meals to get an added boost of nutrition. In this recipe from Kraft, instead of topping the pie with white potatoes (which get a NuVal score of 93), they’ve traded up and are using sweet potatoes (which score a 96!). Sweet Potatoes are a great source of Vitamin A, Vitamin C, carotenoids, and folate. Further, filling the dish with your favorite high scoring vegetables makes this Irish tradition an all-around winner. We love this traded up version of a favorite Irish dish, and we hope you and your family do too!
Sweet Potato Shepherd’s Pie
Photo and adapted recipe from Kraft
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½ lb. sweet potato (1 large), peeled, cut into 2 inch pieces
2 Tbsp. Philadelphia Chive & Onion 1/3 Less Fat than Cream Cheese
½ lb. 85% lean ground beef
1 cup sliced fresh button mushrooms
1 green onion, chopped
1 Tbsp. canola oil
2 tsp. Pillsbury® All Purpose Flour
¼ cup water
1 cup Birds Eye® Steamfresh frozen green beans
- HEAT oven to 375°F.
- MICROWAVE 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 beans; spoon into 2 (2-cup) ramekins sprayed with cooking spray. Cover with potato mixture.
- BAKE 15 min. or until heated through.