Quick Curried Shepherd's Pie with Sweet Potato Crust
Cook Time:
50
Minutes
Difficulty:
Easy
Serves Up To:
6
Servings
Nutrition Information
| Total Fat | 16g |
|---|---|
| Cholesterol | 55mg |
| Sodium | 630mg |
| Total Carbohydrates | 36g |
|---|---|
| Dietary Fiber | 7g |
| Sugars | 13g |
| Protein | 18g |
Ingredients
- 1 lb. lean ground beef OR lamb
- ½ cup chopped onion
- ½ cup chopped carrot
- 2 garlic cloves; minced
- 1 tsp. curry powder
- 2 cups Almond Breeze Original (or Almond Breeze Unsweetened Original) almondmilk; divided
- 2 tsp. cornstarch
- 2 Tbsp. tomato paste
- ½ tsp. salt
- ¼ tsp. freshly ground black pepper
- 1½ cups frozen green peas
- 1 package (24 oz.) prepared mashed sweet potatoes
Directions
- 1
Preheat oven to 450°F.
- 2
Place beef, onions and carrots in a large skillet over medium-high heat; cook 5 minutes or until browned. Add garlic; cook 1 minute. Stir in curry powder, cook, stirring, 1 minute.
- 3
Combine ¼ cup almondmilk and cornstarch in a small bowl with a whisk. Add cornstarch mixture, remaining almondmilk, tomato paste, salt and pepper to pan. Bring to a boil and cook 2 minutes or until thickened, stirring frequently. Remove from heat; stir in peas.
- 4
Place beef mixture in a 9” deep dish pie plate. Top evenly with mashed sweet potatoes. Bake at 450°F for 20 minutes or until heated through and potatoes are beginning to brown.
- 5
Refrigerate leftovers.
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