Sweet Potato Shepherd's Pie

Another chilly day, and another recipe from the Fall 2010 Kraft magazine. I am beginning to like this issue, and the poor magazine is showing it. Water marks, and a a stain or two, and I've only had it a week!

And old fashioned dish with a twist, this is definitely a new favorite. An i love that it can be served in individual ramekins, it makes for a nice presentation.

1/2 Lb sweet potato (1 large) peeled, cut into 2 inch cubes.

2 Tbsp Herb & Garlic Cream Cheese

1/2 Lb lean ground beef

1 chop sliced mushrooms

1 green onion, chopped

2 Tbsp Sun-dried tomato & oregano dressing

2 tsp flour

1/4 cup water

1 cup frozen green beans

Heat oven to 375F. Microwave potatoes in small bowl on High 4 minutes or until tender, mash until smooth. Add cream cheese; mix well.

Brown meat with mushrooms, onions and dressing in large skillet; drain.

Min flour and water. Add to meat mixture; cook 2 minutes or until slightly thickened, stirring constantly. Stir in beans; spoon into two 2 cup ramekins sprayed with cooking spray. Cover with potato mixture.

Bake 15 minutes or until heated through.

I did not have ramekins, so i put it in a square pan. I think i should have used one more potato, i had only small ones and figured two would do. It is a bad picture because i wasn't in my own kitchen so i did not have my camera handy and therefore used my cell phone. Next time i make it, i will get a better picture.

The only change i made to this was i used a regular onion instead of a green onion. Also, i did not read through the recipe carefully, so i ended up adding the veggies and dressing after the meat was browned, i just let it cook for a couple minutes longer.

This was absolutely delicious, even with cream cheese in it; and i think i could easily expand it for a larger crowd. This will definitely be filed as a favorite.