Vegetarian Shepherds Pie with Sweet Potato Recipe yvesveggie

• 1-1/2 lbs sweet potatoes, peeled and chopped
• 2 tbsp soft, non-hydrogenated margarine
• 1/4 tsp fresh ground pepper
• 2 tsp canola oil
• 1 pkg Yves Veggie Original Ground Round
• 1 green pepper, chopped
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup low sodium vegetable broth
• 1 cup combined, sweet peas, corn and carrots
• 2 tsp canola oil
• 1 pkg Yves Veggie Original Ground Round
• 1 green pepper, chopped
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup low sodium vegetable broth
• 1 cup combined, sweet peas, corn and carrots

1. In pot of boiling water, cook potatoes for about 15 minutes or until tender.
2. Drain potatoes well and return to pot.
3. Add margarine and half of the fresh ground pepper and mash until smooth; set aside.
4. In a non-stick skillet, heat oil over medium heat.
5. Cook ground round, green pepper and garlic, stirring for 5 minutes.
6. Stir in flour and cook, stirring, for 1 minute.
7. Add stock to skillet; bring to a boil.
8. Add peas, corn, carrots, and remaining ground pepper.
9. Spread mixture into 8-inch (2 L) square baking dish.
10. Spread mashed potato over top.
11. Bake in 400F (200C) oven for about 15 minutes or until bubbly around edges.
12. Stir in flour and cook, stirring, for 1 minute.
13. Add stock to skillet; bring to a boil.
14. Add peas, corn, carrots, and remaining ground pepper.
15. Spread mixture into 8-inch (2 L) square baking dish.
16. Spread mashed potato over top.
17. Bake in 400F (200C) oven for about 15 minutes or until bubbly around edges.

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Taken from www.chowhound.com/recipes/vegetarian-shepherds-pie-sweet-potato-30513 (may not work)