Escape Perfection. Create Yourself.: Sweet Potato-Topped Shepherd's Pie...

Betty Crocker Month continues! :) I've had a thing with sweet potatoes lately. I love ordering them at restaurants, but I just can't find the right way to utilize them at home. So I saw this recipe and thought it sounded like a perfect opportunity to combine them with a dish I already love...shepherd's pie (hey, I'm Irish...don't be so surprised). This one was a little more labor intensive than the previous two, although still not too bad. I used fresh thyme instead of dried...not really for any reason in particular...I'm not die hard about fresh herbs or anything. Honestly, it was like $1.00 cheaper to get the little bundle of fresh instead of the jar of dried, and since I pretty much NEVER use thyme, I decided I didn't want a jar that was never going to get used anyway cluttering up my cabinets. I also used ketchup instead of tomato paste...not intentionally...Peapod apparently decided to substitute the tomato paste that I ordered with a strawberry Yoplait yogurt (that's pretty close, right?), and I didn't feel like going out by the time I realized it. I used a little shy of the recommended amount, since ketchup runs on the sweet side. And last but not least, I didn't peel the Yukon gold potatoes (lazy!) to save some time, and I didn't whip the potatoes totally smooth...I kinda like it a little more rustic and chunky. Anyway, once again, you can find the original recipe at Betty Crocker. Here it is:

Sweet Potato-Topped Shepherd's Pie
8 servings - 250 calories each

Ingredients
1/2 lb. ground beef
1 lg. onion, chopped
1 c. carrots, chopped
1 clove garlic, minced
1 can (14 oz.) reduced sodium, low fat beef broth
1/4 c. tomato paste
1 T worcestershire sauce
1/4 tsp. dried thyme (or a little more if you're using fresh)
1 1/2 tsp. salt
4 1/2 tsp. flour
4 1/2 tsp. water
1/2 c. frozen (thawed) spinach, squeezed to drain
3 c. cubed peeled Yukon gold potatoes
3 c. cubed peeled sweet potatoes
1/3 c. milk
2 T. margarine

Directions
In a medium skillet, cook beef, onion, carrots & garlic 5-7 minutes until beef is browned. Drain and return to skillet. Stir in broth, tomato paste, worcestershire sauce, thyme, and 3/4 tsp. of salt. Heat to boiling, then reduce heat and simmer for an additional 10 minutes. In a small bowl, mix flour and water...stir into beef mixture. Cook 2 minutes, stirring until thickened. In a separate pot, add potatoes and enough water to cover them. Simmer for 10-15 minutes until tender. Drain. In a bowl, beat potatoes, milk, butter, and remaining 1/2 tsp. of salt until smooth. Place beef mixture in greased casserole dish. Top with potato mixture, and bake at 375 degrees for 30 minutes until potatoes begin to brown.