Southwestern Shepherd's PieAdrian Mueller
Recipe information
Yield
Makes 4 servings
Ingredients
2
tablespoons olive oil
1
medium onion, diced
1
small green bell pepper, diced
1
tablespoon minced garlic
1
tablespoon chopped green jalapeño
1
pound ground beef
1
tablespoon tomato paste
1
tablespoon chili powder
1
teaspoon ground cumin
1
/2 teaspoon ground cinnamon
Salt and pepper, to taste
2
cups tomatoes, chopped
1
/2 cup cooked corn
1
/2 cup black beans, rinsed
1
/4 cup chopped cilantro
1
1/2 pounds sweet potatoes, peeled and cut in chunks
2
tablespoons butter
1
/2 cup milk
Need to make a substitution?
Preparation
Step 1
1. Heat oil in a large pot over medium heat. Add onion and bell pepper; cook, stirring, for 10 minutes. Add garlic and jalapeño; cook for 2 minutes. Raise heat to medium-high; add beef and brown for 5 minutes.
Step 2
2. Add tomato paste and spices; cook, stirring, for 2 minutes. Add tomatoes; simmer until liquid reduces, 15 minutes. Add corn, beans, and 4 tablespoons cilantro. Spoon into a 9x9-inch baking dish.
Step 3
3. Place sweet potatoes in a saucepan with water to cover. Bring to a boil, reduce heat, and simmer for 30 minutes. Drain; mash with butter and milk. Spread mash over the meat mixture. Bake in a 400°F oven until brown, 30 minutes. Garnish with more cilantro.
Nutrition Per Serving
Per serving: 460 calories
49 g carbohydrates
29 g protein
80mg cholesterol
and 19 g fat
#### Nutritional analysis provided by Other