Sweet Potato Shepherd's Pie

2 pounds Sweet potatoes, halved

2 tablespoons extra-virgin olive oil

10 ounces cremini mushroom slices

2 carrots, cut into 1-inch pieces

2 parsnips, cut into 1-inch pieces

1 onion, chopped

1 pound 93-percent lean ground beef

1/4 cup flour

1 1/2 cups beef broth

1/2 cup canned crushed tomatoes

Salt and pepper

3/4 cup 2-percent milk

1 1/2 pounds baby spinach

I use coconut milk due to dairy allergies.

1) In a large saucepan, combine the potatoes and enough salted water to cover by 1 inch. Bring to a boil, then lower the heat and simmer until tender, about 15 minutes. Drain and return to the pot; cover.
2) In a large, deep skillet, heat 1/2 tablespoon olive oil over high heat, add the mushrooms and cook, stirring, until browned, about 5 minutes. Arrange in a greased 9-by-13-inch baking dish in an even layer.
3) In the same skillet, heat 1 tablespoon olive oil over medium high heat. Add the carrots, parsnips and onion and cook, stirring, until crisp-tender, 6 to 7 minutes. Add the beef and cook, breaking it up, until no longer pink, about 4 minutes. Stir in the flour. Add the beef broth and tomatoes and simmer, stirring, until thickened, about 5 minutes; season with salt and pepper. Ladle the meat mixture over the mushrooms. Reserve the skillet.
4) Position a rack in the upper third of the oven and preheat to 400 degrees . Add the milk to the potatoes and mash. Season with salt and pepper.
5) In the reserved skillet, bring 1 cup water to a boil. Add the spinach and cook, turning, until wilted, about 2 minutes; season with salt and pepper. Transfer to a colander; press to extract any liquid.
6) Arrange the spinach over the meat mixture, then spoon the potatoes on top. Drizzle with the remaining 1/2 tablespoon olive oil. Bake until golden, about 25 minutes.


Serving Size: 8

Number of Servings: 1

Recipe submitted by SparkPeople user SHELLEYTURNER1.