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SWEET POTATO SHEPHERD’S PIE

Ingredients:

3 tbsp cooking oil
1 pc onion, chopped
6 cloves garlic, minced
1/2 kg MONTEREY GROUND BEEF
1 tbsp chopped basil leaves
1 (115 g) pack tomato sauce
1 tbsp liquid seasoning
1 tbsp Worcestershire sauce
t tbsp sugar
1 (198 g) can mushroom pieces and stems, drained
1/2 cup grated carrot

MASHED KAMOTE:

1/4 cup MAGNOLIA GOLD BUTTER SALTED
4 (400 g) pc sweet potatoes, boiled, peeled then mashed
1/2 cup MAGNOLIA ALL-PURPOSE CREAM
1/2 tsp iodized fine salt
1 tsp pepper
1/2 cup grated MAGNOLIA QUICKMELT CHEESE

Procedure:

  1. Preheat oven toaster to 375°F.
  2. In a pan, sauté onion, garlic and ground beef in oil. Add basil leaves, tomato sauce, liquid seasoning, Worcestershire sauce, sugar, mushrooms and carrot. Simmer for 10 minutes.
  3. Drain excess oil and transfer mixture to loaf pan or glass baking dish.
  4. Melt butter in a pan. Add mashed sweet potatoes, cream and half of cheese. Season with salt and pepper. Top on ground beef then sprinkle with remaining cheese.
  5. Bake for 30 minutes.

Makes 6 servings.

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