Sweet Potato Shepherd's Pie

For Potatoes:
3 medium sweet potatoes
1/4 cup low fat milk
1 Tbsp butter
salt & pepper

For Filling:
1 Tbsp olive oil
1 chopped onion
2 carrots, peeled and diced
2 cloves garlic, minced
1 1/2 pounds ground beef, 93% lean
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup tomato sauce
2 tsp rosemary
1 tsp thyme
1 cup corn
1 cup peas

Preheat oven to 400 degrees.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes. Drain in a colander and return to the saucepan. Mash potatoes, then add butter and milk and stir to combine. Set aside.

While potatoes are cooking, prepare the filling. Place the oil into a large saute pan and set over medium high heat. Add the onion and carrots and saute 3 to 4 minutes. Add the garlic and stir to combine. Add the beef, salt and pepper and cook until browned and cooked through. Add the tomato sauce, rosemary, and thyme, and stir to combine. Stir in corn and peas and cook until heated through.

Add the beef mixture to a glass baking dish sprayed with cooking spray. Top with the mashed sweet potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula.

Bake uncovered for 30 minutes. Let stand 15 minutes before serving. Serves 6.

Nutritional info:
Calories: 335
Fat: 13
Carbs: 28
Protein: 27
Fiber: 5