Southwestern Shepherd's Pie - Crock Pot |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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Spicy food lover's shepherd's pie!!! (although the sweet potato topping cools it somewhat) This is good!!! Nummmmmmy!!! (dried pepper soaking time not included in prep time.) from the local newspaper. Ingredients:
2 dried new mexico chiles or 2 any dried red chilies |
2 cups boiling water |
1 tablespoon vegetable oil |
2 lbs stewing pork, cut into 1 inch cubes |
2 medium onions, finely chopped |
4 -5 garlic cloves, smashed |
1 -2 jalapeno pepper, finely chopped |
2 teaspoons cumin seeds |
1 teaspoon dried oregano |
1 teaspoon ground cinnamon |
1 teaspoon salt |
1/2 teaspoon ground allspice |
1/2 teaspoon cracked black peppercorns |
1 teaspoon grated lime zest |
1/2 cup lime juice |
4 medium sweet potatoes, cooked and mashed |
2 tablespoons butter |
1 tablespoon packed brown sugar |
salt & freshly ground black pepper |
Directions:
1. In a heat proof bowl, soak chilies in boiling water for 30 minutes.
2. Drain, discarding soaking liquid and stems.
3. Pat dry, chop finely and set aside.
4. In a non stick fry pan, heat oil over medium high heat, add pork in batches, and brown on all sides.
5. Using a slotted spoon, transfer to crock pot.
6. Reduce heat to medium, add onions to fry pan and cook, stirring, until softened.
7. Add garlic, jalapeno peppers, cumin seeds, oregano, cinnamon, allspice, salt, peppercorns and reserved chilies and cook, stirring for 1 minute, stir in lime juice and zest.
8. Pour over pork and stir to combine.
9. Sweet potato topping: In a bowl, mix together sweet potatoes, butter and brown sugar until well combined.
10. Season to taste.
11. Spread topping over pork mixture.
12. Cover and cook on low for 8 hours or on high for 4 hours, until pork is tender and mixture is hot and bubbling.
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