Chipotle-Sweet Potato Shepherd's Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Smoky, spicy chipotle chiles and adobo sauce cut the sweetness of the sweet potato topping. If you prefer, you can use Yukon gold potatoes or regular baking potatoes instead. Ingredients:
1 (7-ounce) can chipotle chiles in adobo sauce |
2 1/4 pounds peeled sweet potatoes, cut into 1-inch pieces |
1 cup 2% reduced-fat milk |
1 teaspoon kosher salt |
1/4 teaspoon cracked black pepper |
2 pounds ground sirloin |
cooking spray |
2 cups chopped onion |
1 cup chopped carrot |
3 garlic cloves, minced |
1 cup frozen green peas, thawed |
1/2 cup crushed tomatoes |
1/4 cup chopped fresh parsley |
3 tablespoons steak sauce (such as a-1) |
2 tablespoons tomato paste |
1/2 teaspoon cracked black pepper |
Directions:
1. Preheat oven to 400°.
2. To prepare topping, remove 1 chile and 2 teaspoons sauce from can; reserve remaining chiles and sauce for another use. Coarsely chop 1 chile.
3. Place potatoes in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until very tender. Drain. Place potatoes, chopped chile, 2 teaspoons adobo sauce, milk, salt, and 1/4 teaspoon pepper in a large bowl. Beat with a mixer at medium speed until smooth.
4. To prepare filling, cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Remove from pan; drain.
5. Heat pan coated with cooking spray over medium-high heat. Add onion, carrot, and garlic; sauté 8 minutes or until tender. Return beef to pan; stir in peas and remaining ingredients. Cook 2 minutes.
6. Spoon beef mixture into a 3-quart casserole; top with sweet potato mixture, spreading evenly. Bake at 400° for 30 minutes or until thoroughly heated.
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