Chipotle Sweet Potato Shepherd's Pie
|1 canchipotle chiles in adobo sauce|
|2 1/4 poundssweet potatoes; peeled cut into 1-inch pieces|
|1 cup2% reduced-fat milk|
|1 teaspoonkosher salt|
|1/4 teaspooncracked black pepper|
|2 poundsground sirloin|
|1 Cooking spray|
|2 cupsonion; chopped|
|1 cupcarrot; chopped|
|3 clovesgarlic; minced|
|1 cupfrozen green peas; thawed|
|1/2 cupcrushed tomatoes|
|1/4 cupfresh parsley; chopped|
|steak sauce; (such as A-1)|
|2 tablespoonstomato paste|
|1/2 teaspooncracked black pepper|
Chipotle Sweet Potato Shepherd's Pie Preparation
Preheat oven to 400°.
To prepare topping, remove 1 chile and 2 teaspoons sauce from can; reserve remaining chiles and sauce for another use. Coarsely chop 1 chile.
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.
To prepare filling, cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Remove from pan; drain.
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.
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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