Shepherd's Pie (ww)

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 sweet potatoes, peeled and cut into chunks (i only used one sweet potato)
• 1/2 cup half & half light cream
• 1 teaspoon ginger, grated
• 1/2 teaspoon salt
• 1 cup beef broth
• 2 tablespoons flour
• 1 tablespoon tomato paste
• 2 teaspoons worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons olive oil
• 1 onion, diced
• 3/4 ground beef, lean
• 1 tablespoon spice (i used ground cinnamon and cloves mixed together)
• 2 teaspoons ground cumin
• 1 (16 ounce) bag frozen vegetables
• 1/8 teaspoon paprika

Recipe

• 1 to make topping: bring potatoes and enough water to cover to a boil over med high heat. reduce heat and simmer until potatoes are tender (10 minutes). drain. set pan back over medium heat and add half and half, ginger and 1/2 teaspoon salt - cook 1 minutes. remove from heat and add potatoes and mash.
• 2 preheat oven to 400 degrees f.
• 3 spray 2 quart casserole or baking dish with pam.
• 4 to make filling: whisk together in a measuring cup or bowl the first 6 ingredients (broth - pepper) until smooth and set aside. in a large skillet over medium heat heat oil and then add onion, cooking until tender (5-10 minutes) and then add ground beef and spices (- cumin) and cook for another 2-5 minutes or until beef is no longer pink. stir in broth mixture and frozen vegetables.
• 5 pour filling in baking dish and spread topping over mixture and then sprinkle with paprika.
• 6 bake for 20 minutes or until bubbling.