Your Thanksgiving Menu needs this amazing Shepherd’s Pie Recipe with layers of meat and vegetables, and a delicious mashed sweet potato topping.
Friends, today we are going to discuss a serious issue that affects millions of Americans.
Statistics always blow me away.
Did you know that in the United States millions are struggling with hunger every day? HUNGER! In fact, 1 in 6 people will not see a meal today. According to Feeding America, the nation’s leading domestic hunger-relief charity, more than one out of five children live in a household with food insecurity, which means they don’t always know where they will find their next meal.
My heart breaks when I hear things like this. I can’t believe that I can have 10 meals today and take that for granted. Ugh… I feel awful.
For this reason, I teamed up with a group of amazing bloggers and our great sponsors to bring you this delicious Thanksgiving Potluck, as well as focus your attention to a serious issue that we must deal with, and help.
Feeding America is on a mission to feed the hungry through a network of food banks and to get people involved in the fight against hunger. In fact, they help and provide food to over 37 millions Americans each year. Furthermore, Feeding America teaches our elected officials about the impact of food insecurity in their communities and how to identify and advance policy solutions to help hungry families.
I am SO thankful that organizations such as Feeding America exist because they are able to provide nutritious foods to people struggling with hunger and safe places for children to have a meal. They also offer emergency assistance for disaster victims, as well as a chance at self-sufficiency for adults trying to break the cycle of poverty and hunger.
If you want to help, and if you can help, please visit their website and see what you can do. Let’s Take Action, together and help our fellow Americans – no one should ever go hungry.
- butter for dish
- 2 tablespoons olive oil
- 1 yellow onion , diced
- 1- pound ground beef or turkey
- 1 bag (12-ounces) frozen mixed vegetables
- salt and fresh ground pepper , to taste
- 1/2 cup chicken broth
- 4 teaspoons flour
- 4 cups cubed sweet potatoes (about 2 small whole sweet potatoes)
- salt and fresh ground pepper , to taste
- 2 tablespoons salted butter
- 4- ounces (1/2 package) cream cheese, room temperature
- 1 teaspoon chopped fresh parsley
- Butter an 8-inch pie dish and set aside.
- Preheat oven to 375.
- Heat olive oil over medium-low heat.
- Add onions and cook for 1 minute.
- Add ground meat and continue to cook for 2 minutes.
- Stir in frozen vegetables (do not thaw) and continue to cook until meat is browned and vegetables are tender, stirring occasionally.
- In the meantime, prepare the sweet potatoes by placing the cubed potatoes in a microwave safe dish.
- Cook on HIGH for 4 to 4-1/2 minutes, or until tender.
- Remove and season with salt and pepper.
- Add butter and cream cheese.
- Mash until smooth; set aside.
- Season meat mixture with salt and pepper.
- In a separate cup, combine chicken broth and flour; mix until thoroughly incorporated.
- Add to meat mixture; cook for 2 to 3 minutes or until slightly thickened, stirring constantly.
- Remove from heat and spoon into previously prepared pie dish.
- Spread sweet potato mixture on top.
- Bake for 15 to 18 minutes, or until heated through.
- Sprinkle with parsley and serve.
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