If-Shepherds-Had-Sweet-Potatoes Pie

1 frozen pie crust
1 large sweet potato
2 tbsp butter
1/2 tsp salt
1 lb ground beef
2 carrots, peeled and diced
1 parsnip, peeled and diced
1 small onion, diced
3 slices bacon, chopped
2 tbsp Worcestershire sauce
1 can (8 oz) low-sodium tomato sauce

1. Bake pie crust according to package directions.
2. Prick the sweet potato several times with a fork.
3. Bake the sweet potato at 350° for 45-55 minutes.
   
4. When the potato is cool enough to handle, peel.
5. Add butter and salt, and mash.
6. Spread half the mashed sweet potatoes in the pie crust, and set aside.
7. Brown beef and remove from pan.
8. Add carrots and parsnips to the pan and saute for 5 minutes.
9. Add bacon and onions. Saute until onions are translucent.
10. Add beef and Worcestershire sauce and bring up to heat.
11. Add tomato sauce, and bring up to heat.
12. Place meat mixture on top of the sweet potato layer.
13. Top with the remaining sweet potatoes.
14. Bake at 350° for 40 minutes, or until the potatoes are browned.

This was a hit at a recent pie potluck.

Sloppy Joe sauce

1 14.5 oz can diced tomatoes
2 medium carrots, peeled and sliced
1 small onion
1 14.5 oz can peas or peas and carrots, drained
1 garlic clove, minced
1 tbsp olive oil
1 lb ground turkey (or meat of your choice)
3 tbsp ketchup
1 tbsp Worcestershire sauce
1 tbsp raw sugar
1 can low sodium V8 vegetable juice
salt and pepper to taste

1. Over medium heat, cook the tomatoes, carrots and onions for about 10 minutes, until the carrots begin to yield to pressure.
2. Pour the tomato mixture and the remaining canned vegetables into a blender and purée.
3. Brown the ground meat in the olive oil. You can use the same pan.
4. Add the puréed veggies, ketchup, Worcestershire sauce and sugar to the meat mixture, season with salt and pepper to taste, and simmer for about 10 minutes.
5. Add vegetable juice during the simmer to achieve a nice "sloppy" consistency.

Serve over whole wheat hamburger buns or pasta.