| Total Fat | 16g |
| Total Carbohydrates | 36g |
| Cholesterol | 55mg |
| Sodium | 630mg |
| Dietary Fiber | 7g |
| Sugars | 13g |
| Protein | 18g |
Shepherd’s Pie:
Seasoning:
Sweet Potatoes:
Shepherd’s Pie
Preheat oven to 450°F.
Place beef, onions and carrots in a large skillet over medium-high heat; cook 5 minutes or until browned.
Add garlic; cook 1 minute.
Stir in curry powder, cook, stirring, 1 minute.
Combine ¼ cup almondmilk and cornstarch in a small bowl with a whisk.
Add cornstarch mixture, remaining almondmilk, tomato paste, salt and pepper to pan.
Bring to a boil and cook 2 minutes or until thickened, stirring frequently.
Remove from heat; stir in peas.
Place beef mixture in a 9” deep dish pie plate.
Sweet Potatoes
Top evenly with mashed sweet potatoes.
Bake at 450°F for 20 minutes or until heated through and potatoes are beginning to brown.
Refrigerate leftovers.
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