It’s like a traditional shepherd’s pie…but with a little more kick.
1 (7-ounce) can chipotle chiles in adobo sauce
2 1/4 pounds peeled sweet potatoes, cut into 1-inch pieces (or Yukon gold potatoes)
1 cup 2% reduced-fat milk
1 teaspoon salt
1/4 teaspoon black pepper
2 pounds ground sirloin, ground turkey or ground chicken
1 1/2 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 black pepper
Preheat oven to 400Â°.
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; sautÃ© 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 400Â° for 30 minutes or until thoroughly heated.
What did the family think? This is great warm homey food on a chilly fall or winter night. I really liked it. Hubby said he would have liked it better if I would have used regular potatoes instead of sweet potatoes.
from Cooking Light