Chipotle Sweet Potato Shepherd's Pie

Hey everyone, 

Yesterday's recipe was being moody, so it wasn't posted yesterday. But here is our dinner from yesterday. 

Chipotle Sweet Potato Shepherd's Pie

475 g sweet potatoes
200 g onion
2 cloves garlic
10 g unsalted butter
2 tsp olive oil
100 g frozen corn
100 g frozen peas
127 mL green chilies
400 g lean ground beef
1 tsp salt
1 tsp pepper
1 TBSP flour
400 mL chipotle salsa

Serves 8

Preheat the oven to 375 F. Boil your water for steaming your sweet potatoes. 

Preheat your pan on medium heat.

Note: I have stainless steel pans, so you might do a different process than I do, but make sure your veggies are cut up and your cans are open before you start all of this. This makes it easy to just add all of your ingredients to your pan and cook them. 

To heat up your stainless steel pan effectively, wait about 7 minutes. Splash a 1/8 of a tsp on water in it, if the water just evaporates, wait another three minutes. If it dances around the pan for a second or two before evaporating, then your stainless steel pan is ready and non-stick. 

Put your butter and olive oil in the pan, swirling it around to evenly distribute it. Toss in your diced onion and let it saute for about 5 to 7 minutes. 

Meanwhile, take your peeled and diced sweet potatoes and put them in your steamer. Let them steam for the entire time that you are cooking your filling. This ensures that they will be lovely and soft and easily mashable. That isn't a word, I don't think. 

Anyway, after your onions are very sweet and soft, add in your cloves of minced garlic. Let that go only for a minute, you don't want to burn your garlic. Once that has bloomed and become fragrant, add in your chilies. Let them go for about 10 minutes, stirring occasionally. 

Next, make a hole in the center of your veggies. Put your ground beef in the center of the pan, breaking it up with your utensil (whatever you have been using for the veggies). Once the beef is nice and browned, salt and pepper it. Mix all of the veggies in with the beef. Once well combined, pour 200 mL into the beef mixture. Stir and let the mixture come to a bubble. Once that happens, sprinkle in your flour. Mix well. Toss in your peas and corn. Quickly mix and transfer to your beef mixture into a sprayed casserole dish. You don't want to let these cook too much, otherwise your peas and corn will discolor and become dull. 

Put the mixture in the dish aside and take out your sweet potatoes. Transfer to the pan that has the beef mixture in it, off the heat (this is simply so you don't dirty a new dish), and mash your chipotle salsa into the sweet potatoes. Once fully mashed and smooth, top your beef mixture with the sweet potatoes. 

Place in the oven and let it bake for 20 minutes in the oven. 

I served mine with more veggies and a little bit of cheddar cheese. This is up to you. You can serve this with tortilla chips, sour cream, jalapenos, or any type of your favorite hot sauce. You can add carrots, I didn't have any, otherwise I would have, or any other veggie that you want. The more veggies you add, the less beef there will per serving, amping up the nutritional bang for your buck. This makes for a balanced and filling meal. My family really enjoyed it. 

You can buy chipotle salsa, or make your own. Next week I will be putting up my recipe for my HomeMade Chipotle Salsa. 

I hope you enjoy! Comment down below and let me know how yours turned out. 

Warm wishes.