Sweet Shepherd'S Pie(Yields 4 Servings)

• 3 cubed sweet potatoes, peeled
• 1 c. milk
• 1/4 tsp. ground cinnamon
• 1 Tbsp. canola oil
• 3 medium onions
• 2 cloves minced garlic
• 1 1/2 lb. lean ground beef
• 16 oz. crushed tomatoes
• 1 1/2 c. frozen peas
• 1 1/2 c. grated carrots
• 1/2 c. bread crumbs
• 10 oz. pkg. frozen chopped spinach
• 1 pkg. stewing veal cubes (approximately 1 lb.)
• 1 can cream of mushroom or cream of celery soup (no name brands work just fine!)
• 1/2 c. white wine (can substitute 1/2 can chicken broth)
• chopped onion or scallion
• chopped carrot
• sliced fresh mushrooms
• chopped celery
• 1/8 tsp. rosemary, sage and/or thyme
• dash of Hungarian paprika
• 1 clove garlic
• salt and pepper
• crushed bay leaf
• parsley or parsley flakes
• 2 cans stewed tomatoes
• 1 medium chopped yellow onion
• 1 large chopped green pepper
• 1/2 c. fresh chopped parsley (Italian style)
• 1 Tbsp. sugar
• 1 pkg. Pepperidge Farm bread stuffing cubes
• salt and pepper to taste

1. Mix tomatoes with onion, peppers, parsley, sugar and salt and pepper.
2. Stir in bread crumbs, a little at a time.
3. Stop adding bread crumbs when you've added enough to "sop" up the liquid. (Different breads of tomatoes have different amounts of liquid.)

sweet potatoes, milk, ground cinnamon, canola oil, onions, garlic, lean ground beef, tomatoes, frozen peas, carrots, bread crumbs, spinach, stewing veal, cream of mushroom, white wine, onion, carrot, mushrooms, celery, rosemary, paprika, clove garlic, salt, bay leaf, parsley, tomatoes, yellow onion, green pepper, fresh chopped parsley, sugar, bread stuffing cubes, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1003812 (may not work)