Sweet Potato Cottage Pie

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CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

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  • 2 tsp (10 mL) olive oil
  • 1 lb (454 g) lean ground beef
  • 1 cup (250 mL) chopped onion
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) dried thyme
  • 1/4 tsp (1 mL) pepper
  • 4 tsp (20 mL) all-purpose flour
  • 1 1/2 cups (375 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
  • 1 tsp (5 mL) Worcestershire sauce
  • 1 cup (250 mL) Frozen mixed vegetable
  • 3 cups (750 mL) hot mashed sweet potatoes


  1. In large nonstick skillet,heat oil over medium-high heat; brown beef and onion,stirring often. Stir in garlic,thyme and pepper; cook for 1 minute.
  2. Stir in flour. Add broth and Worcestershire; bring to boil,stirring,until thickened. Stir in mixed vegetables.
  3. Serve with sweet potatoes.

Recipe tips

For rich-tasting sweet potatoes,mash in ½ cup (125 mL) milk and 2 tbsp (30 mL) butter.

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Amount Per Serving
Calories 497
Fat 14 g
Saturated Fat 5 g
Cholesterol 73 mg
Sodium 285 mg
Carbohydrate 63 g
Dietary Fibre 10 g
Protein 30 g
Vitamin A 847 %DV
Calcium 11 %DV

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