Southwestern Shepherd's Pie |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
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Clipped from a newspaper food section, but I don't remember which one anymore. The sweet potato topping caught my eye, and I thought it might be good to make. Ingredients:
2 tablespoons olive oil |
1 medium onion, diced |
1 small green bell pepper, diced |
1 tablespoon minced garlic |
1 tablespoon chopped green jalapeno pepper |
1 lb 90% lean ground beef |
1 tablespoon tomato paste |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1/2 teaspoon ground cinnamon |
salt |
black pepper |
2 cups chopped tomatoes |
1/2 cup cooked corn |
1/2 cup black beans, rinsed |
1/4 cup chopped fresh cilantro |
1 1/2 lbs sweet potatoes, peeled and cut into chunks |
2 tablespoons butter |
1/2 cup milk |
fresh cilantro, to garnish |
Directions:
1. Preheat oven to 400°F.
2. In a large frying pan, heat oil (medium heat). Add onion and bell pepper and saute for 10 minutes. Add garlic and jalapeno, cook for 2 minutes. Increase the heat to medium-high and add the ground beef, cook for about 5 minutes.
3. Add tomato paste, chili powder, cumin, cinnamon, salt, and pepper. Cook for 2 minutes.
4. Stir in chopped tomatoes and simmer 15 minutes to reduce liquid.
5. Mix in corn, beans and cilantro.
6. Spoon mixture into a 9 x 9 ovenproof baking dish.
7. Put sweet potatoes in a pot and cover with water. Bring to a boil, turn heat down to simmer and cook 30 minutes. Drain, then mash with butter and milk.
8. Spread mashed potatoes over meat mixture.
9. Bake 30 minutes.
10. Garnish with cilantro.
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