Servings: 4 | Preparation Time: 15 minutes | Cooking Time: 40 minutes
• 1½ lbs (750 g) sweet (or white) potatoes, peeled and chopped
• 2 tbsp (25 mL) soft, non-hydrogenated margarine
• ¼ tsp (1 mL) fresh ground pepper
• 2 tsp (10 mL) canola oil
• 1 pkg (340 g) Yves Veggie Original Ground Round
• 1 green pepper, chopped
• 2 cloves garlic, minced
• 1 tbsp (15mL) all purpose flour
• 1 cup (250 mL) sodium-reduced vegetable stock
• 1 cup (250 mL) combined, sweet peas, corn and carrots
In pot of boiling water, cook sweet potatoes for about 15 minutes or until tender. Drain well and return to pot.
Add margarine and half of the fresh ground pepper and mash until smooth; set aside.
In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes.
Stir in flour and cook, stirring, for 1 minute.
Add stock to skillet; bring to a boil. Add peas and remaining ground pepper.
Spread mixture into 8-inch (2 L) square baking dish. Spread mashed sweet potato over top.
Bake in 400°F (200°C) oven for about 15 minutes or until bubbly around edges.
Calories: 343 calories
Fat: 9 g
Saturated: 1 g
Cholesterol: 0 mg
Sodium: 646 mg
Potassium: 706 mg
Carbohydrates: 48 g
Fibre: 8 g
Protein: 20 g
