Quick Curried Shepherd’s Pie with Sweet Potato Crust

Name: Quick Curried Shepherd’s Pie with Sweet Potato Crust
Cook time: 50 min
Total time: 50 min
Yield: 6
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 Almondmilk (or Almond Breeze Unsweetened Original Almondmilk) 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

Cook Time:
50 Minutes: Difficulty:
Easy: Serves Up To:
6 Servings

Nutrition Information

Total Fat	16g

Total Carbohydrates	36g

Cholesterol	55mg
Sodium	630mg

Dietary Fiber	7g
Sugars	13g

Protein	18g

Directions

Step 1 complete
Preheat oven to 450°F.
Step 2 complete
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.
Step 3 complete
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.
Step 4 complete
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.
Step 5 complete
Refrigerate leftovers.