Sweet Potato Shepherd's Pie

Sweet Potato Shepherd's Pie


2 medium sweet potatoes (about 1 to 1½ pounds), peeled and thickly sliced
¼ cup water
1 pork tenderloin (about 1 pound)
½ cup Dierbergs flour
1 teaspoon salt
Freshly ground black pepper
3 tablespoons Dierbergs canola oil (divided)
1 cup chopped onion
½ teaspoon rubbed sage
¼ teaspoon ground ancho chile pepper, OR ⅛ teaspoon ground red pepper
1 cup chicken broth
3 medium Golden Delicious apples, peeled, cored, and chopped (about 2½ cups)
10 gingersnap cookies, coarsely crushed
2 tablespoons Dierbergs butter, melted


Trim and discard fat and silver skin from tenderloin. Cut pork into cubes. In large freezer-weight reclosable plastic bag, combine flour, salt, and black pepper; shake until well combined. Reserve 2 tablespoons of the flour mixture; set aside. Add pork to flour mixture in bag. Seal bag; shake to coat pork. In large skillet, heat 1 tablespoon oil over medium-high heat. Add half of the pork; cook until pork is browned, about 3 to 4 minutes. Remove pork from skillet; set aside. Repeat procedure with remaining pork. In same skillet, add remaining 1 tablespoon oil and onion; cook stirring occasionally until onion wilts, about 2 to 3 minutes. Add reserved flour mixture, sage, and chile pepper; cook stirring constantly for 1 minute. Slowly stir in chicken broth; cook stirring constantly until mixture thickens, about 1 to 2 minutes. Stir in pork and apples.

Spoon pork mixture into 8-inch square baking dish that has been lightly coated with no-stick cooking spray. Spread mashed sweet potatoes over top. In small bowl, combine crushed cookies and butter; sprinkle over sweet potatoes. Bake in 375˚F. oven until potatoes begin to brown and filling is bubbly, about 30 minutes.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 345
Cholesterol: 55 mg
Fat: 14 g
Sodium: 711 mg
Carbohydrates: 37 g
Protein: 18 g
Fiber: 4 g