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Chipotle-Sweet Potato Shepherd's Pie




Source of Recipe


Cooking Light-8/02






List of Ingredients



• Topping:
  
• 1 (7 ounce) can chipotle chile canned in adobo
  
• 2 1/4 pounds peeled sweet potatoes, cut into 1-inch pieces
  
• 1 cup 2% low-fat milk
  
• 1 teaspoon kosher salt
  
• 1/4 teaspoon cracked black pepper
  
• Filling:
  
• 2 pounds ground sirloin
  
• cooking spray
  
• 2 cups chopped onion
  
• 1 cup chopped carrots
  
• 3 cloves garlic, 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 cracked black pepper
  






Instructions



1. Preheat oven to 400 degrees.
   
2. To prepare topping, remove 1 chile and 2 teaspoons sauce from can; reserve remaining chiles and sauce for another use. Coarsely chop 1 chile.
   
3. 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.
   
4. To prepare beef, cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Remove from pan; drain.
   
5. Heat pan coated with cooking spray over medium-high heat. Add onion, carrot and garlic; saute 8 minutes or until tender. Return beef to pan; stir in peas and remaining ingredients. Cook 2 minutes.
   
6. 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.
   
7. Yield: 8 servings. 408 cal, 13.2g fat, 28.3g pro, 43.4g carb, 6.3g fiber, 84mg chol, 3.7mg iron, 480mg sod, 105mg calc.