This is hands down my family’s favorite meal! I came up with this recipe after a conversation with my wonderful mother-in-law. She is English and an excellent cook, and we were talking about traditional English cooking when she told me about a savory cobbler made with meat and gravy topped with raw scones and then baked, similar to Sheppard’s Pie. This got my wheels turning and I thought about some ways I could make a delicious, Americanized version that is still completely delicious and wonderfully light! I decided to combine the beautiful sweetness of sweet potato and corn bread with a classic beef and gravy base. It is the ultimate comfort food, without the high calorie and fat content.
I really hope that you like it!
- Nonstick cooking spray
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 4 large canned corn biscuits (or regular biscuits, I used Pillsbury Grands! Homestyle Corn Biscuits)
- 1.5 lb of extra lean ground beef, uncooked (I used 96% lean)
- 4 medium sweet potatoes, peeled, cooked and mashed
- 1 tablespoon of light butter spread (I used Brummel and Brown)
- ¾ cup of nonfat milk, divided
- 1 tablespoon of corn starch
- 1 tablespoon of dried parsley
- 3 teaspoons of onion powder, divided
- ¾ teaspoon of salt, divided
- A few pinches of ground black pepper
Light Bites Done Right Tip! If you don’t have access to corn style biscuits in a pop can in your area, there are tons of light corn biscuit recipes online, like this one from Cooking Light, and you can easily follow the rest of this recipe and drop your homemade dough on top. 🙂
Preheat the oven to 325. Spray a 9” x 13” baking dish with cooking spray and set aside.
In a pan over medium heat that is lightly coated with cooking spray, sauté onions and garlic until tender.
Remove onions and brown meat in the same pan, retaining all juices.
In a mixing bowl with a whisk, or in a blender, combine ½ cup of milk, corn starch, 2 teaspoons of onion powder, parsley, ½ teaspoon of salt, and a few pinches of pepper and combine well.
Return onions and garlic to pan with cooked meat and add milk mixture and stir over low heat until mixture begins to thicken and reaches the texture of gravy.
Pour meat mixture into the baking dish.
In a mixing bowl, mash sweet potatoes and mix with remaining ¼ cup of milk, light butter spread, 1 teaspoon of onion powder, ¼ teaspoon of salt, and a pinch or two of pepper.
Spoon sweet potato mixture into baking dish and spread even layer above meat.
Remove biscuits from pop can. On a cutting board or counter, cut each biscuit in half with a sharp knife and shape into rounded square shape with hands. Using a rolling pin or the back of your palm, flatten squares and place on top of mashed sweet potato in two rows of 4 biscuit flats.
Place uncovered in preheated oven and bake for 35-40 minutes, until corn biscuit tops are golden brown.
Remove and allow to cool for least 20 minutes before serving.
Nutrition Facts | Makes 8 servings
283 calories, 7.4g fat, 32.7g carbs, 21.3g protein, 2.75g fiber
7 Weight Watchers PointsPlus per serving