Southern Style Shepherd's Pie

Ingredients

• 1 3/4 lb (875 g) sweet potatoes (3 medium)
• 1/2 cup (125 mL) water, divided
• 1 tbsp (15 mL) butter
• 1 medium onion, chopped
• 1 clove garlic, chopped
• 1 lb (500 g) lean ground beef
• 1/4 cup (50 mL) all-purpose flour
• 1 1/2 cups (375 mL) milk, divided
• 1 beef broth cube or 1 tsp (5 mL) instant beef broth
• 1/2 tsp (2 mL) dried thyme
• 1 tbsp (15 mL) chili powder
• 1 cup (250 mL) chopped peppers (green, red or both)
• 1 cup (250 mL) frozen whole kernel corn
• 1/2 tsp (2 mL) salt
• 1 egg, beaten
• 2 tbsp (30 mL) minced green onion tops

Preparation

1. Peel sweet potatoes. Cut into chunks and microwave on High with 1/4 cup (50 mL) of the water in a covered casserole dish for 10 to 12 minutes or until soft. Drain; set aside.
2. Meanwhile, in a large fry pan, melt butter over medium heat. Cook onion and garlic for 1 minute. Add beef and cook until no longer pink. Drain any excess fat.
3. Sprinkle flour over meat and mix well. Add remaining water, 1 cup (250 mL) of the milk, broth, thyme and chili powder, stirring well. Mix in vegetables and cook, stirring, for 2 to 3 minutes. Spoon into a 10 cup (2.5 L) shallow casserole dish; set aside.
4. Mash sweet potatoes with remaining milk and salt. Add egg and beat until smooth, adding more milk if necessary. Stir in onion tops and spoon mixture over beef.
5. Preheat oven to 375 °F (190 °C). Bake for 30 minutes or until bubbly. Let stand for 5 minutes before serving.