Sweet Potato Shepherd's Pie

This is another one that tastes fancy (thanks to the red wine) but is simple enough to make on a weeknight. Plus, it's good for you!

1-1/4 lb. sweet potatoes, peeled and cut into 1" pieces
1/2 cup fat-free milk
1 Tbsp. butter
1/4 tsp. salt, divided
1/4 tsp. freshly ground black pepper, divided
1 lb. lean ground sirloin
1 onion, chopped
1 cup frozen peas and carrots
1/2 tsp. dried thyme
1/2 cup reduced-sodium, fat-free beef broth (I use regular)
1/4 cup red wine
1/4 cup tomato paste

Preheat the oven to 350. Coat a 6-cup ovenproof casserole with cooking spray and set aside.

In a small pot, combine the potatoes with enough water to cover by 3". Bring to a boil and cook for 10 to 12 minutes, or until tender. Drain the potatoes, return to pot, and add milk, butter, 1/4 tsp. of the salt, and 1/8 tsp. of the pepper. Mash until smooth and set aside.

Heat a nonstick skillet over medium-high heat. Add the sirloin and cook for 5 to 6 minutes, stirring occasionally, until browned. Drain the fat from the pan and transfer the beef to a bowl. Return the skillet to the heat and add the onion, peas and carrots, and thyme. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are soft.

Return the beef to the skillet and stir in the broth, wine, and tomato paste. Cook for 2 to 3 minutes, or until the liquid is almost evaporated. Stir in the remaining 1/2 tsp. salt and 1/8 tsp. pepper. Transfer the beef mixture to the prepared casserole dish. Spread the reserved sweet potatoes evenly over the top of the beef. Bake for 25 to 30 minutes, or until the potatoes are lightly browned.

Makes 4 servings.

From The Sugar Solution Cookbook