Bio Body Sweet Potato Shepard's Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 441.0
- Total Fat: 22.1 g
- Cholesterol: 75.3 mg
- Sodium: 364.4 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 7.3 g
- Protein: 26.6 g
View full nutritional breakdown of Bio Body Sweet Potato Shepard's Pie calories by ingredient
Introduction
This is a low salt comfort food loved by our family, especially on cold days. This is a low salt comfort food loved by our family, especially on cold days.Number of Servings: 8
Ingredients
-
3 cups chopped carrots
2 tbsp Avocado Oil
1/2 Large Size Onion (chopped)
6 large White Button Mushrooms (diced)
666 gms Lean Ground beef Costco
1-2 tbsp Dried Oregano
Fresh ground pepper
6 cloves of Garlic (chopped)
1 can of Tomato Paste (Herb and Spice)
2 cups frozen peas
4 medium sized White Potatoes (Optional)
1-2 medium sized sweet Potatoes
4-6 tbsp Greek Sour Cream (Stotidakis)
1 cup Nacho Cheese Cheddar Mozzarella Monterey Jack with jalapeno peppers
Tips
No salt is added as there is enough natural salt. This can be divided up into serving sizes and frozen to be reheated later.
Directions
Place the chopped carrot in a pot and cook until "tender crisp". Put aside and let cool.
In a hot non-stick frying pan add the Avocado oil, then add the onions and mushrooms. Cook until onions are translucent and have lost their crispness. Next add the lean ground beef, pepper and oregano. Fold over mixture until well mixed then add the chopped garlic. Stir the mixture occasionally to make sure it's browning evenly. Break up any large chunks of beef with a spatula.
Peel and dice the potatoes and the sweet potatoes. Place in a pot add water and cook until "tender" but not mushy. When cooked the liquid that remains can be added to the meat mixture. Mash and add the Greek Sour Cream.
At this point this mixture can be removed from heat and drained of all fat. Then return mixture to pan and add the chopped carrot and mix in the tomato paste and reheat.
To a glass baking dish (10" x 13") add the meat mixture and stir in the frozen peas. Layer the potato mix on top of the meat mixture. Sprinkle on the Nacho cheese.
Put in the oven (convection) at 300°F and cook until the meat mixture bubbles up 20-30 minutes. Then place under broiled for a few minutes to make the cheese golden brown.
Serving Size: 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user HEALTHSMART4.
In a hot non-stick frying pan add the Avocado oil, then add the onions and mushrooms. Cook until onions are translucent and have lost their crispness. Next add the lean ground beef, pepper and oregano. Fold over mixture until well mixed then add the chopped garlic. Stir the mixture occasionally to make sure it's browning evenly. Break up any large chunks of beef with a spatula.
Peel and dice the potatoes and the sweet potatoes. Place in a pot add water and cook until "tender" but not mushy. When cooked the liquid that remains can be added to the meat mixture. Mash and add the Greek Sour Cream.
At this point this mixture can be removed from heat and drained of all fat. Then return mixture to pan and add the chopped carrot and mix in the tomato paste and reheat.
To a glass baking dish (10" x 13") add the meat mixture and stir in the frozen peas. Layer the potato mix on top of the meat mixture. Sprinkle on the Nacho cheese.
Put in the oven (convection) at 300°F and cook until the meat mixture bubbles up 20-30 minutes. Then place under broiled for a few minutes to make the cheese golden brown.
Serving Size: 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user HEALTHSMART4.