New Wave Shepherd’s Pie
1 tablespoon olive oil
1 cup chopped onion
3 cloves garlic, minced
2 tablespoons flour
1 (14-1/2 ounce) can seasoned or fire roasted diced tomatoes, undrained
1/2 cup plus 2 tablespoons low salt beef or chicken broth, divided
1 teaspoon dried thyme leaves
1 (5 ounce) bag baby spinach
8 ounces Healthy Ones™ Deli Roast Beef, cut 1/2-inch thick (1 slice), cut into cubes (1-1/2 cups)
3 medium sweet potatoes (about 1-1/2 lb.), peeled, cut into 1-inch chunks
1 tablespoon butter (optional)
1/4 teaspoon salt
1/8 teaspoon grated nutmeg
Heat oven to 375oF. Heat oil in a large skillet over medium-high heat. Add onion; cook 5 minutes. Add garlic; cook 2 minutes. Stir in flour; cook 1 minute. Add tomatoes, 1/2 cup broth and thyme; simmer 5 minutes or until vegetables are tender and sauce is thick. Add half of spinach, turning with tongs until spinach is wilted. Add remaining spinach; turn with tongs until all spinach is wilted. Remove from heat; stir in roast beef.
Meanwhile, cook sweet potatoes in simmering water until very tender, 12 to 15 minutes. Drain well; return to same pot. Add remaining 2 tablespoons broth; mash with a potato masher. Stir in butter if desired, salt and nutmeg.
Spoon beef mixture into a 9-inch deep dish pie plate. Spoon sweet potatoes over beef mixture; spread to edges of pie plate covering beef mixture. Bake 25 minutes or until heated through.
Makes 4 to 6 servings.
Calories from fat: 18%
Total Fat: 5g