Beef and Sweet Potato

Step 1: Prepare the sweet potatoes

Peel and dice the sweet potatoes into 1-inch cubes.

• 2 sweet potatoes (peeled and diced)

Step 2: Make the mashed sweet potato topping

In a large pot, cover the diced sweet potatoes with water and bring to a boil. Cook until tender, about 15 minutes. Drain the potatoes and mash with 2 tablespoons of butter until smooth.

• 2 sweet potatoes (diced)
• 2 tablespoons butter

Step 3: Brown the ground beef

In a large skillet, cook the ground beef over medium-high heat until browned and crumbled, about 5-7 minutes.

• 1 pound ground beef

Step 4: Make the beef filling

Add the diced onion to the browned ground beef and cook for 2-3 minutes until softened. Pour in the beef broth and stir in the dried thyme, salt, and pepper. Let the mixture simmer for 5 minutes.

• 1 onion (diced)
• 1 cup beef broth
• 1 teaspoon dried thyme
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Step 5: Assemble the shepherd’s pie

Spread the beef mixture into a 9×13 inch baking dish. Spread the mashed sweet potatoes evenly over the top. Sprinkle the shredded cheddar cheese over the sweet potato topping.

• Beef mixture from step 4
• Mashed sweet potatoes from step 2
• 0.5 cup shredded cheddar cheese

Step 6: Bake the shepherd’s pie

Preheat the oven to 375°F. Bake the shepherd’s pie for 20-25 minutes, until the cheese is melted and the filling is bubbly.

• Assembled shepherd’s pie from step 5

Step 7: Make the salad

In a large bowl, combine the mixed greens, diced tomato, and sliced cucumber. Drizzle with 1 tablespoon of olive oil.

• 2 cups mixed greens
• 1 tomato (diced)
• 0.5 cucumber (sliced)
• 1 tablespoon olive oil

Step 8: Serve the meal

Serve the shepherd’s pie warm, with the mixed green salad and whole grain rolls on the side.

• Baked shepherd’s pie from step 6
• Mixed green salad from step 7
• 2 whole grain rolls