Chicken and SweetPotato Shepherd’s Pie


  • 3 lb. SweetPotatoes, cooked, peeled and mashed (about 4 cups)
  • 1 (12 oz.) can evaporated skim milk, divided
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 6 slices bacon
  • 2 cloves garlic, minced
  • 1 cup sliced button mushrooms
  • 1 cup frozen small white onions, thawed
  • 1/4 cup all-purpose flour
  • (14 1/2 oz.) can fat-free chicken broth
  • 1 tsp. cumin
  • 1/4 tsp. nutmeg
  • 1/4 tsp. Dijon mustard
  • 1 tbsp. low-sodium soy sauce
  • 1 1/4 lb. boneless, skinless chicken breasts, cooked and diced
  • 3 cups frozen mixed vegetables


Preheat oven to 350 degrees F. In a bowl, combine mashed SweetPotatoes, 1/3 cup evaporated skim milk, salt and pepper. Stir to combine; set aside. In a large skillet over medium-high heat, cook bacon 4 to 5 minutes or until crisp, turning at least once. Remove bacon from skillet and drain on paper towels. Discard all but 1 teaspoon of fat from the pan. Add garlic, mushrooms and white onions and cook over medium-high heat 4 to 5 minutes, stirring occasionally, until onions begin to brown slightly and mushrooms have softened. Sprinkle flour over mushroom mixture and cook, stirring 1 minute. Slowly add remaining evaporated skim milk, stirring constantly to avoid lumps. Add chicken broth, cumin and nutmeg; bring to a gentle boil and cook until slightly thickened, about 1 to 2 minutes. Remove skillet from heat and stir in mustard and soy sauce ; set aside. Crumble bacon into a bowl; add chicken, mixed vegetables and sauce mixture and stir. Pour into a 13 x 9-inch baking dish. Spread the SweetPotato mixture evenly over the top of the dish to cover. Bake 25 to 35 minutes or until thoroughly warmed.