It was a cold, Sunday afternoon and after enjoying an early afternoon of cross-country skiing, I hoped to settle into a late afternoon of cooking. My youngest was down for a nap and my husband had just left with our older two children for a Maniacs game.

I had recently received a review copy of “The Cleaner Plate Club,” a cookbook by Beth Bader and Ali Benjami, with “more than 100 recipes that your kids will love.” Thumbing through it, I was intrigued by the “Healthful Shepherd’s Pie” entry.

A quick scan of ingredients revealed one of my favorites — sweet potatoes in place of white ones — and additional vegetables. The authors note that “sweet potatoes have a lower glycemic index than white potatoes and offer more nutrients like beta-carotene.”

So there I was with a great recipe, all the ingredients and chilly weather perfect for cooking a shepherd’s pie. But just as my husband pulled out of the driveway, I heard my youngest on the monitor. I hadn’t even cooked the ground beef yet.

So I went to get my toddler, who had a cold and wanted to snuggle with Mommy, and tried browning the meat while holding her on my hip. She eventually wanted down and as I finished cooking, she took her Fisher Price Little People on a pretend journey that included a stop in Florida.

Please note, the can of diced tomatoes is supposed to be drained before adding to the beef. Somehow, my daughter distracted me and I added the entire can. If this happens to you, drain it a bit after you have added everything together. I can assure you that it will turn out fine.

This delicious, healthy dish came out of the oven just about the time that the rest of the family arrived home from the late afternoon game. Talk about timing.

Healthful shepherd’s pie

Recipe from “The Cleaner Plate Club,” by Beth Bader and Ali Benjamin, with permission from Storey Publishing

Ingredients:

1 tablespoon extra-virgin olive oil

1 onion, chopped

1 garlic clove, chopped

1 pound lean ground beef

1/4 cup uncooked white rice

1 (28-ounce) can diced tomatoes, drained

4 cups mixed frozen vegetables (about 2 packages)

Salt and freshly ground black pepper

2 pounds sweet potatoes (about 2 large), peeled and chopped into 1/2-inch cubes

1/4 cup milk

2 tablespoons butter

1/3 cup grated Monterey Jack cheese

1. Preheat the oven to 350°F.

2. Heat the oil in a large skillet over medium-high heat. Saute onion and garlic until translucent, about three minutes. Add ground beef and brown until no longer pink, about 10 to 15 minutes. Add rice, tomatoes and frozen mixed vegetables. Bring to a boil, then reduce the heat and let simmer for 15 minutes. Season with salt and pepper.

3. Meanwhile, steam the sweet potatoes until fork-tender, about 20 minutes. You can do this in an electric steamer. Or, put a couple of inches of water into a large pot, set a steaming basket in it and bring to a boil. Set the sweet potatoes in the basket, cover and let steam.

4. Let the potatoes cool slightly, then mash them in a large bowl with milk and butter.

5. Spread the meat mixture in the bottom of a 2-quart casserole dish. Top with mashed sweet potatoes and sprinkle cheese on top. Bake until the cheese melts and the top begins to look golden, about 10 to 15 minutes. Serves 8.

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