Cooking Method: Bake
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Servings: 6

Ingredients:

1 lb	Extra-lean ground beef	500 g
1	Onion, finely chopped	1
1	Clove garlic, minced	1
1 tsp	Each dried rosemary and thyme	5 mL
1/2 tsp	Each salt and pepper	2 mL
4 tsp	All-purpose flour	20 mL
1/2 cup	Tomato Juice	125 mL
2 tbsp	Tomato paste	30 mL
1 tsp	Worcestershire sauce	5 mL
1/3 cup	Italian Dressing	75 mL
1pkg (500 g)	Peas and Corn, prepared	1
1 cup	Shredded carrots	250 mL
2 lb	Sweet potatoes, peeled and cubed	1 kg
1/4 cup	Fat-free sour cream	60 mL
1/4 cup	Egg Beaters® Original	60 mL

Directions:

1. Preheat oven to 350°F (180°C). Crumble beef into a nonstick skillet set over medium heat. Add onion, garlic, rosemary, thyme, salt and pepper; cook, stirring, until browned. Sprinkle with flour. Stir in tomato juice, tomato paste, Worcestershire sauce and 2 tbsp (30 mL) of dressing. Simmer for 5 minutes or until thickened. Stir in peas and corn and shredded carrots. Transfer to 11- x 7-inch (2 L) baking dish.
2. Meanwhile, in a large pot of salted water, bring sweet potatoes to a boil. Cook until fork-tender. Drain well and mash. Beat in sour cream, egg beaters and 2 tbsp (30 mL) of salad dressing. Spread over the beef layer. Brush with the remaining salad dressing. Using fork, score decorative pattern on the surface. Bake the pie for 30 minutes. Broil for 3 to 5 minutes or until lightly browned. Makes 6 servings.