Don't let the ingredient list intimidate you. This recipe yields two pies – one for dinner and one to freeze for a busy day ahead.
- Portion size 6 servings
- Credits : Canadian Living Magazine: September 2011
MethodIn 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.
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.
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.
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 salt; mash until smooth. Spread evenly over each beef mixture.
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.)
Nutritional facts Per each of 6 servings: about
- Sodium 717 mg
- Protein 18 g
- Calories 311.0
- Total fat 13 g
- Potassium 715 mg
- Cholesterol 51 mg
- Saturated fat 6 g
- Total carbohydrate 31 g
- Iron 21.0
- Folate 12.0
- Calcium 7.0
- Vitamin A 234.0
- Vitamin C 48.0