Ingredients | Method of Preperation |
Sweet potato, large 2 each Oil, canola 1 tsp Brown sugar 1/4 cup Butter 1 tbsp Creamed corn 1 can Ground beef, 5% fat 1 lb Garlic, clove, minced 3 each Carrots, medium, peeled, chopped small 2 each Leek, sliced 1 each Onion, diced 1 each Salt & Pepper To Taste Pomegranate 1/2 each Nutrition Facts (per serving) Calories: 550 Fat: 10 g Protein: 36 g Carb: 87 g Sugar: 44 g Fiber: 9 g Sodium: 629 mg | 1. Preheat the oven to 375 degrees. 2. Stab potatoes with a fork, microwave for 2 minutes. Toss with the oil and salt & pepper. Bake until tender. 3. In a medium saute pan, cook the beef through, then remove from the pan. 4. Leave a small amount of the fat runoff in the pan, return to the stove. Add the garlic, carrots, leek, and onion. Cook until tender. Return the cooked beef to the vegetable mixture, salt and pepper to taste. Set aside. 5. Once the potatoes are cooked, in a medium bowl mash with the brown sugar, butter, and salt and pepper to taste. 6. In a baking dish, layer the beef mixture, then the creamed corn, then the sweet potato into the dish. Bake for 25 minutes. 7. While the shepherd's pie is cooking, remove the seeds from the pomegranate, set aside. 8. Remove the shepherd's pie from the oven, sprinkle the pomegranate seeds on top. 9. Serve and enjoy! |