SHEPARDS PIE

SWEET POTATO TOPPING: 3 1/2 Pounds Sweet Potatoes, peeled and cubed 1 Cup Vegetable Broth 2 Teaspoons Dijon Mustard 1/4 Teaspoon Salt

PIE FILLING: 3 Medium Carrots, diced 1 Medium Onion, chopped 3 Large Cloves Garlic, crushed 1 1/2 Pounds Fat Free Soy Meat 1 Cup Frozen Lima Beans, thawed 3/4 Cup Frozen Corn 14.5 Oz. can Low Sodium diced Tomatoes, drained 1 Tablespoon Tomato Paste

TOPPING: In a large saucepan, combine potatoes with cold water to cover. Bring to a boil and cook until tender, about 15 minutes. Drain. In a bowl combine the remaining topping ingredients, and mash until smooth.PIE FILLING: Preheat Oven to 350°. Coat a shallow 3 quart casserole dish with cooking spray. Bring a small pan of water to a boil and cook Carrots until tender, 2 minutes. Drain and set aside. In a fry pan add the onion, garlic, and soy meat. Add cooked carrots, and the rest of the ingredients and cook until soy meat is cooked through.Add to the casserole dish. Put dollops of the sweet potatoes around the meat. Bake for 30 to 45 minutes.

SERVINGS 8; CALORIES 383; FAT 1 g; PROTEIN 20 g; CARBS 93 g; FIBER 11 g; CHOL 0 mg; SODIUM 753 mg SERVING SIZE= 1/8 of Pie

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Updated 12/7/99