Ingredients

The following ingredients have 6 Servings
  • 1 pound ground sirloin ((turkey chicken or lamb also work))
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 2 carrots (diced)
  • 1 medium onion (diced)
  • 3 cloves garlic (grated)
  • 2 tablespoons white whole wheat flour (or all-purpose)
  • 2 cups beef or chicken broth (low sodium)
  • 1 cup peas (frozen)
  • 4 cups Maple Whipped Sweet Potatoes
  • 6 ounces shredded Manchego cheese (or other sharp cheese)

Instruction

  • Pre-heat oven to 350 degrees.
  • Heat a large, deep sauté pan over medium-high heat and spray with cooking spray.
  • Add ground sirloin to the hot pan along with Worcester sauce, sage, thyme, salt and cayenne. Cook until browned, 7-9 minutes, using a wooden spoon to break down meat. Remove cooked beef from pan and set aside.
  • In the same pan, sauté carrots, onions and minced garlic over medium heat until tender, about 6-7 minutes, stirring frequently.
  • Add reserved beef back to the pan and sprinkle entire mixture with flour. Cook for 60 seconds then pour in chicken broth. Bring back to a boil then reduce heat to low. Simmer until gravy starts to form.
  • Stir in frozen peas and cook until heated through, 1-2 minutes.
  • Spread beef and vegetable mixture in an even layer on the bottom of a casserole or 8 x 11 baking dish.
  • Top the beef mixture with the whipped sweet potatoes and use a rubber or offset spatula to spread evenly.
  • Sprinkle with shredded cheese then bake in the oven until bubbly and golden brown on top, 45-55 minutes depending on oven strength.
  • Garnish with fresh parsley before serving.