Southwest style shepherd's pie
Portions
6Preparation Time
Cooking Time
Ingredients
680 g potatoes
120 g sweet potatoes
15 ml (1 tbsp) vegetable oil
1 onion, diced
500 g ground beef
30 ml (2 tbsp) flour
250 g (1 1/2 cup)
Arctic Gardens mixed vegetables
1
Del Monte can 398 ml red kidney beans no salt added
, drained and rinsed
125 ml (1/2 cup) beef broth
125 ml (1/2 cup) BBQ sauce
45 ml (3 tbsp) butter
250 ml (1 cup) sharp cheddar cheese, grated
Salt and pepper, to taste
Preparation
- Place the potatoes and sweet potatoes in a large saucepan and cover with cold water. Bring to a boil and cook for about 15 minutes, until fork tender.
- Preheat oven to 400°F (°C).
- In a large pan over medium heat, brown the onion in the oil. Add the meat and cook, breaking up, until browned. Add flour and cook 1 minute.
- Add the vegetables, beans, beef broth and BBQ sauce. Add salt and pepper, to taste. Pour into an 8" (20 cm) dish.
- Drain the potatoes and sweet potatoes, mash them with the butter and season with salt and pepper to taste. Mix the cheddar with the mash, then spread over the beef and vegetable mix.
- Bake for 25 minutes or until top is lightly browned.
