Servings: 6 | Preparation Time: 20 minutes | Cooking Time: 45 minutes
• 1 lb (500 g) Extra-Lean Ground Beef
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 tsp (5 mL) each dried rosemary and thyme
• ½ tsp (2 mL) each salt and pepper
• 4 tsp (20 mL) all-purpose flour
• ½ cup (125mL) Heinz Tomato Juice
• 2 tbsp (25 mL) tomato paste
• 1 tsp (5 mL) Worcestershire sauce
• 1/3 cup (75 mL) Renée’s Wellness Tuscan Italian Dressing
• 1 pkg (500 g) Omstead Corn and Peas
• 1 cup (250 mL) shredded carrots
• 2 lb (1 kg) sweet potatoes, peeled and cubed
• ¼ cup (50mL) fat-free sour cream
• ¼ cup (50 mL) Egg Beaters® Original
Preheat oven to 350°F (180°C). Crumble beef into a nonstick skillet set over medium heat. Add onion, garlic, rosemary, thyme, salt and pepper; cook, stirring, until browned. Sprinkle with flour. Stir in tomato juice, tomato paste, Worcestershire sauce and 2 tbsp (25 mL) of dressing. Simmer for 5 minutes or until thickened. Prepare corn and peas and stir in with shredded carrots. Transfer to 11- x 7-inch (2 L) baking dish.
Meanwhile, in a large pot of salted water, bring sweet potatoes to a boil. Cook until fork-tender. Drain well and mash. Beat in sour cream, Egg Beaters and 2 tbsp (25 mL) of the dressing. Spread over the beef layer. Brush with the remaining dressing. Using fork, score decorative pattern on the surface. Bake the pie for 30 minutes. Broil for 3 to 5 minutes or until lightly browned.
Calories: 290 calories
Fat: 7 g
Saturated: 2.5 g
Cholesterol: 45 mg
Sodium: 490 mg
Potassium: 517 mg
Carbohydrates: 24 g
Fibre: 5 g
Protein: 21 g
