Sweet Potato-Topped Shepherd’s Pie

Ingredients

• 14 oz beef broth fat-free reduced-sodium canned
• 1 cup carrots chopped
• 1.5 lb ground beef 90% (at least )
• 4.5 teaspoons flour 
• 0.5 cup spinach frozen thawed chopped ()
• 1 clove garlic finely chopped
• 2 tablespoons butter light
• 0.3 cup milk 1% low-fat ()
• 1 cup onion chopped
• 1.3 teaspoons salt 
• 3 cups sweet potatoes and into cubed peeled
• 0.5 teaspoon thyme leaves dried
• 0.3 cup tomato paste 
• 4.5 teaspoons water 
• 1 tablespoon worcestershire sauce 
• 1.5 lb yukon gold potatoes cubed peeled

Equipment

• bowl
• frying pan
• sauce pan
• oven

Directions

1. Heat oven to 375F. Spray shallow 2-quart casserole with cooking spray. In 12-inch nonstick skillet, cook beef, onion, carrots and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in broth, tomato paste, Worcestershire sauce, 3/4 teaspoon of the salt and the thyme.
2. Heat to boiling; reduce heat. Cover; simmer 10 minutes.
3. In small bowl, mix flour and water. Stir into beef mixture. Cook 2 minutes, stirring until thickened. Stir in spinach. In large saucepan, place potatoes and enough water to cover. Simmer 10 to 15 minutes or until tender; drain. In large bowl, beat potatoes, milk, butter and remaining 1/2 teaspoon salt until smooth.
4. Spoon beef mixture into casserole. Top with potato mixture.
5. Bake uncovered 30 minutes or until potatoes begin to brown.