Chipotle Sweet Potato Sheperd's Pie-Core
Source of Recipe
WW Community
Recipe Introduction
From Cooking Light. Not all core, the chili's are not, 2.5 points for the can, but you only use one, the steak sauce may not be depending on the brand you use (not all are core). It's eight servings though, so you are still talking a fraction of a point per serving. Though it's way too good for 8 servings.
List of Ingredients
1 can chipotle chiles in adobo sauce , 7 oz
2 1/4 lbs sweet potatoes, peeled, cut in 1 inch pieces
1 cup milk
1tsp kosher salt
1/4 tsp black pepper, cracked
2 lbs ground sirloin
cooking spray
2 cups onion, chopped
1 cup carrot, chopped
3 garlic cloves, minced
1 cup green peas, frozen, thawed
1/2 cup tomatoes, crushed
1/4 cup fresh parsley, chopped
3 tbl steak sauce
2 tbl tomato paste
1/2 tsp cracked black pepperRecipe
Heat the oven to 400
Prepare the topping. Remove 1 chili and 2 tsp sauce from the can, reserve remaining chilies for some other use (why they don't say you only need one....)
Place potatoes in saucepan, cover with water, bring to boil, cook 15 minutes or until very tender. Drain. Place potatoes, chopped chili, 2 tsp sauce, milk, salt and 1/4 tsp pepper in large bowl. Beat with a mixer over medium speed until smooth (this would make a great mashed tater recipe too)
To prepare filling, cook beef in a large nonstick skillet over med high until browned, stirring to crumble. Remove from pan, drain.
Heat pan coated with spray over med high heat. Add onion, carrot, garlic, saute 8 minutes or until tender. Return beef to pan, stir in peas and remaining ingredients. Cook 2 minutes.
Spoon beef mix into a 3 qt casserole, top with potato mix spreading evenly. Bake at 30 min or until throughly heated.
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