Sweet Potato Shepherd's Pie

Ingredients

• 2 lb extra-lean ground beef
• 3 cloves garlic, minced
• 1/4 cup tomato paste
• 3 ribs celery, finely chopped
• 2 onions, finely chopped
• 2 carrots, peeled and diced
• 1 turnip, (about 8 oz/225 g) peeled and diced
• 1 sweet green pepper, seeded and diced
• 2 bay leaves
• 1-1/4 tsp salt
• 1 tsp dried thyme
• 1/2 tsp pepper
• 1/4 tsp ground nutmeg
• 2 tbsp all-purpose flour
• 1/2 cup sodium-reduced beef broth
• 1/4 cup water
• 1-1/2 tsp Worcestershire sauce
• 4 lb sweet potatoes, (about 3) peeled and coarsely chopped
• 1/3 cup milk2 tbsp butter

Directions

1. In Dutch oven, cook beef and garlic over medium heat, breaking up with spoon, until browned, about 10 minutes. Stir in tomato paste; cook, stirring, for 1 minute.
2. Stir in celery, onions, carrots, turnip, green pepper, bay leaves, 3/4 tsp of the salt, the thyme, pepper and nutmeg. Cook, stirring occasionally, until vegetables are tender, about 15 minutes.
3. Stir in flour; cook, stirring, for 1 minute. Stir in broth, water and Worcestershire sauce; simmer for 3 minutes. Discard bay leaves. Divide between two 8-inch (2 L) square baking dishes.
4. Meanwhile, in large pot of boiling salted water, cook sweet potatoes until tender, about 12 minutes. Drain and return to pot over medium heat; cook, stirring, until dry, about 1 minute. Stir in milk, butter and remaining sa mash until smooth. Spread evenly over each beef mixture.
5. Bake 1 of the pies in 350�F (180�C) oven until bubbly, about 35 minutes. (Make-ahead: Cover remaining pie with plastic wrap then foil and freeze for up to 1 month. Bake, uncovered and frozen, in 350�F/180�C oven for 50 to 60 minutes.)