Shepherd'S Pie

Name: Shepherd'S Pie
Ingredients: 1 lb. broccoli; 3/4 lb. fresh spinach; 1 onion, coarsely chopped; 2 Tbsp. oil; 1 green pepper, diced; 1 lb. (4 medium) carrots, diced; 1 bay leaf; 3/4 c. chopped tomatoes; 3 c. mashed sweet potatoes (4 medium potatoes), mashed with 1/4 c. milk plus 1 Tbsp. butter); paprika

10 ingredients

8 steps

Ingredients

1 lb. broccoli
3/4 lb. fresh spinach
1 onion, coarsely chopped
2 Tbsp. oil
1 green pepper, diced
1 lb. (4 medium) carrots, diced
1 bay leaf
3/4 c. chopped tomatoes
3 c. mashed sweet potatoes (4 medium potatoes), mashed with 1/4 c. milk plus 1 Tbsp. butter)
paprika

Directions

1

Preheat oven to 350°. Cut broccoli into flowerets and stems. Peel and slice stems in 1/4-inch rounds. Wash spinach thoroughly and tear.
2

Saute onion in oil.
3

Add broccoli, green pepper and carrot.
4

Then add basil and bay leaf.
5

Stir well and add tomatoes. Bring to a boil.
6

Cover. Turn heat to low and simmer for 15 minutes or until veggies are just tender. Stir in spinach. Drain off excess liquid and put veggies into a 13 x 9-inch oval baking dish.
7

Spread potatoes over top and bake for 10 to 15 minutes until potato is hot. Shake paprika over top.
8

Serves 4 to 6. Potatoes can be put in pastry bag.