rachael ray sweet potato shepherd's pie
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 338.0
- Total Fat: 15.7 g
- Cholesterol: 42.4 mg
- Sodium: 521.3 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 4.9 g
- Protein: 13.6 g
View full nutritional breakdown of rachael ray sweet potato shepherd's pie calories by ingredient
Number of Servings: 6
Ingredients
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Ingredients:
Butter, salted, 2 tbsp (remove)
smoked Paprika, 2 tsp (remove)
*Cain's ground cumin, 1 tsp (remove)
*PC Sausages Pork--GARLIC (1 sausage), 3.5 serving (remove)
White Wine, 2 fl oz (remove)
*1 cup onion chopped, 1 serving (remove)
Yellow Sweet Corn, Frozen, 2 cup kernels (remove)
Sweet potato, 4 sweetpotato, 5" long (remove)
Directions
In a pot of cold salted water, bring the sweet potatoes to a boil over med high heat. Cook until tender, about 20 min, drain. When cool enough to handle remove and discard the skin; transfer the potatoes to a bowl. Mash with the butter season with salt and pepper.
Preheat the oven to 350 degrees. In a medium oven proof skillet, toast the paprika and cumin over medium high heat, stirring, one minute. Add the pork and cook, breaking apart with a spoon, until just cooed through, 6-7 minutes. Stir in the wine and cook, scraping up any browned bits, for 2 minutes. Using a slotted spoon, transfer the pork mixture to a medium bowl and season. Discard all but 2 tbl of the liquid.
In the same skillet, cook the onion over med heat, stirring, until softened, about 3 min. Add the corn and cook, stirring, until crisp tender 1-2 min. Return the pork mixture to the skillet, mix well and season.
Spoon and spread the sweet potatoes over the pork mixture. Bake for 15 min, then broil on high until the top is browned, 3-5 min.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user DARCY19812000.
Preheat the oven to 350 degrees. In a medium oven proof skillet, toast the paprika and cumin over medium high heat, stirring, one minute. Add the pork and cook, breaking apart with a spoon, until just cooed through, 6-7 minutes. Stir in the wine and cook, scraping up any browned bits, for 2 minutes. Using a slotted spoon, transfer the pork mixture to a medium bowl and season. Discard all but 2 tbl of the liquid.
In the same skillet, cook the onion over med heat, stirring, until softened, about 3 min. Add the corn and cook, stirring, until crisp tender 1-2 min. Return the pork mixture to the skillet, mix well and season.
Spoon and spread the sweet potatoes over the pork mixture. Bake for 15 min, then broil on high until the top is browned, 3-5 min.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user DARCY19812000.