Sweet Potato Topped Shepherd’s Pie

Posted on: June 11, 2011

Everyone ate this so fast, I wasn’t able to get a picture of it on a plate, nonetheless in the pan!

For the vegetarian option, omit the turkey and use the recipe above with 2 cans of rinsed white beans.

For the base of the recipe, check out my recipe for Turkey & Veggie Sloppy Joe’s

All I did was take the leftovers and add a few cans from the pantry and some yummy sweet potatoes on top then baked. It was a hit with everyone.

Sweet Potato Topped Shepherd’s Pie

  • 1/2 of the Turkey & Veggie Sloppy Joe Recipe
  • 2 cans of green beans, drained
  • 1 can tomato soup
  • 4 oz shredded cheese
  • 2 sweet potatoes, cooked and mashed
  • 1/2 C skim milk or fat free half & half
  • 2 T grated parmesan cheese
  • couple sprays of “can’t believe it’s not butter” spray
  1. I’m assuming you’re using the leftovers from the other recipe. If not, take the other recipe and make it and use half. I don’t have the points figured out if you’re using the entire recipe for this one (I’m lazy)
  2. Take the meat and mix it with the green beans and tomato soup. 
  3. Mash the sweet potatoes with the milk and parmesan cheese.  Spray it with the butter spray for some extra flava! If they are not the consistency you like, add some instant mashed potatoes to it to thicken it up.
  4. Pre-heat oven to 375 degrees. Put meat mixture on the bottom of a 9×9 pan. Place mashed sweet potatoes on top, and top those with the cheese.
  5. Bake for approximately 20 minutes, or until the cheese is golden brown.  You could also make this in the microwave, but I just like the golden brown cheese.

See? Everyone got to it before I could take the picture.

Makes 6 Servings

Points per serving: 4 (WW PointsPlus 5)

I have to confess that I do not like making this. I can easily eat it ALL! It’s definitely a nice comfort food for low-ish points, but make sure you divide it by the servings because it’s very easy to over eat.


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