Take traditional shepherd’s pie to a whole new level! This homey and hearty Spicy Sweet Potato Shepherd’s Pie comes together with little fuss and is sure to tantalize everyone’s taste buds.
- 1 pound ground beef
- 1 onion, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 tablespoon minced garlic
- ½ teaspoon cinnamon
- 1 tablespoon oregano
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- ¼ teaspoon red chili flakes
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons tomato paste
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can black beans, rinsed and drained, optional
- 2 sweet potatoes, peeled and cut into large chunks
- 1 teaspoon sea salt, divided
- 3 tablespoons salted butter
- 3 tablespoons milk
- ¼ teaspoon black pepper
Preheat oven to 375° F.
For the topping, in a large pot, bring 6 cups water, potatoes and ½ teaspoon sea salt to a rolling boil.
Boil for 10 minutes or until potatoes are fork-tender.
Drain potatoes and use an electric mixer to combine potatoes, butter, milk, remaining ½ teaspoon sea salt and pepper.
Meanwhile, in an oven-safe pot, cook and chop ground beef until browned.* Drain excess fat from pan, if needed.
Add onion, peppers, garlic and spices. Continue cooking until vegetables begin to soften, about 3 minutes.
Stir in tomato paste, canned tomatoes and beans, if using, and simmer, 3 minutes.
Spoon or pipe topping onto base and bake for 15 minutes, or until topping begins to brown.
*If you’re not concerned about keeping the dishes to a minimum, you can make the base in a stockpot and transfer to an oven-safe serving dish before topping with sweet potato mixture and baking.
Nutrition Analysis: 260 cal, 8 g fat, 50 mg chol, 710 mg sodium, 22 g carbs, 8 g fiber, 4 g sugar, 21 g protein
Recipe and photo courtesy of Angela Sackett.
Angela Sackett is a photographer at Legacy Seven Studios and writer at saletlux.com and dancingwithmyfather.net, where she shares recipes and hospitality tips.