sweet potato shepherd's pie

greeneyes ↓

Fri, Feb 06 2009, 2:59 pm

Topping:
4 medium sweet potatoes, peeled & cut into chunks
1/2 cup water
2 tsp. olive oil
salt & freshly ground black pepper
paprika, for garnish

Chicken mixture:
2 medium onions, cut in chunks
1 cup baby carrots (about 12)
2-3 cloves garlic
1 T. olive oil
2 lb. lean ground chicken, beef, or veal (or a combination)
1/2 tsp. salt (or to taste)
1/8 tsp. freshly ground black pepper
1/2 tsp. each dried basil and dried oregano
2 egg whites
1/4 c. ketchup
1/3 cup matza meal

Place sweet potatoes & water in a large microwaveable bowl. Microwave, covered, on high for 18-20 minutes or until tender. Or cook the sweet potatoes in a medium saucepan on top of the stove for 20 minutes over high heat. Drain well. Add the oil, salt, & pepper, & mash until very smooth. Set aside.

Preheat the oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.

In a food processor using the steel blade, process the onions, carrots, & garlic until finely chopped, about 6-8 seconds. Heat the oil in a large pot on medium heat. Saute the onions, carrots, & garlic for 2-3 minutes, or until soft. Add the ground chicken and brown for 6-8 minutes, stirring often. Remove from heat. Add the salt, pepper, basil, oregano, egg whites, ketchup, and matza meal; mix well.

Spread the meat mixture evenly in the prepared baking dish. Top with the sweet potato mixture and sprinkle with paprika. (If desired, the shepherd's pie can be prepared in advance up to this point & refrigerated overnight.)

Bake uncovered for 50 to 60 minutes or until golden. Cut into squares & serve.

From Norene's Healthy Kitchen by Norene Gilletz