BBQ Beef Sheperd's Pie with Sweet Potatoes

I love a good casserole. Casserole's are so easy to put together after work, and taste delicious. This recipe is a different take on Shepherd's Pie. I saw something similar in a magazine months ago, and have been meaning to get our version on the menu ever since. I used a bbq, veggie, and beef base topped with mashed sweet potatoes. I loved the flavor of the sweet potatoes with the bbq! I like to use a tangy bbq sauce over a sweet bbq. After lots of sampling, we like Stubb's sauce the best. It is tangy and has a little bite to it.  I hope everyone is keeping warm this week!

1 1/4 lb lean ground beef or turkey
1 cup chopped carrots
1 medium onion, chopped
1 cup corn
1 cup kitchen cut green beans
14.5 oz petite diced tomatoes, drained
2/3 cup BBQ sauce
1 cup shredded cheddar cheese
3 lb sweet potatoes
2 Tbl butter
1 1/2 Tbl flour
1/2 tsp seasoning salt
1/4 tsp cumin
Salt & Pepper, to taste
1/4 reduced fat milk

Peel sweet potatoes and cut into 2 inch pieces. Place in a pot of boiling water, and cook till tender. Drain potatoes. Add milk, butter, salt and pepper. Mash potatoes and set aside.

Pre-heat oven to 350 degrees. In a large rimmed skillet, saute onions and carrots till tender. Add ground beef and cook till browned. Add corn, beans, tomatoes, seasonings, and bbq sauce. Stir well and allow it to simmer for fifteen minutes.  Sprinkle beef with flour and stir. Allow sauce to thicken and season with salt and pepper. Place beef into a 9X13 baking dish and top with potatoes. Spread the potatoes evenly and top with cheese. Bake for 30 minutes.

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