Recipe for Shepherds Pie with Sweet Potato Crust 
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Yield:
4 servings
Ingredients:
Amount Ingredient
2 tbl Butter
2 tbl Flour
2 x 2 1/2 cups canned beef stock
1 cup Frozen peas
1 tsp Worcestershire sauce
1 tbl Fresh thyme, finely chopped
2 tbl Fresh flat-leaf parsley, finely chopped
Salt and pepper, to taste
Leftover vegetables
Leftover beef, cut into 1/2" chunks
Instructions:
Instructions: Preheat the oven to 375 degrees F.

Melt the butter in a medium saucepan, add the flour and cook over medium-low heat for 3 - 4 minutes.

Add the 2 cups of the stock and cook, whisking until thickened. If too thick, add the additional 1/2 cup stock to thin slightly. Add the peas, Worcestershire, thyme, and parsley and season with salt and pepper to taste.

Fold in the vegetables and beef, then pour into a lightly buttered 1 1/2 quart baking dish. Top with the leftover mashed potatoes, spreading them out to completely cover the top. Place on a baking sheet and bake in the oven for 15 - 20 minutes.

Remove from the oven and preheat the broiler. Place the pie under the broiler and broil for 3 - 4 minutes or until the top is golden brown. Let sit 5 minutes before serving.

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