Sun, Dec-22-02, 16:05
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Senior Member
Posts: 359
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Plan: CAD/CALP
Stats: 356/332/160
BF:
Progress: 12%
Location: Indiana, USA
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Sweet Potato Shepard's Pie
3 lb. SweetPotatoes, cooked, peeled and mashed (about 4 cups)
1 (12 oz.) can evaporated skim milk, divided
3/4 tsp. salt
1/4 tsp. pepper
6 slices bacon
2 cloves garlic, minced
1 cup sliced button mushrooms
1 cup frozen small white onions, thawed
1/4 cup Whole Wheat Pastry flour
(14 1/2 oz.) can fat-free chicken broth
1 tsp. cumin
1/4 tsp. nutmeg
1/4 tsp. Dijon mustard
1 tbsp. low-sodium soy sauce
1 1/4 lb. boneless, skinless chicken breasts, cooked and diced
3 cups frozen peas & carrots
Preheat oven to 350 degrees F.
In a bowl, combine mashed SweetPotatoes, 1/3 cup evaporated skim milk, salt and pepper. Stir to combine; set aside.
In a large skillet over medium-high heat, cook bacon 4 to 5 minutes or until crisp, turning at least once.
Remove bacon from skillet and drain on paper towels. Discard all but 1 teaspoon of fat from the pan.
Add garlic, mushrooms and white onions and cook over medium-high heat 4 to 5 minutes, stirring occasionally, until onions begin to brown slightly and mushrooms have softened.
Sprinkle flour over mushroom mixture and cook, stirring 1 minute.
Slowly add remaining evaporated skim milk, stirring constantly to avoid lumps.
Add chicken broth, cumin and nutmeg; bring to a gentle boil and cook until slightly thickened, about 1 to 2 minutes.
Remove skillet from heat and stir in mustard and soy sauce ; set aside.
Crumble bacon into a bowl; add chicken, peas & carrots and sauce mixture and stir.
Pour into a 13 x 9-inch baking dish.
Spread the SweetPotato mixture evenly over the top of the dish to cover.
Bake 25 to 35 minutes or until thoroughly warmed.
Makes 8 servings.
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