Taco Sweet Potato Shepherd's Pie

Name: Taco Sweet Potato Shepherd's Pie
Prep time: 25 min
Cook time: 45 min
Yield: Serves 4 - 6
Ingredients: 1 pack ButcherBox.ca 100% grass fed grass finished lean ground beef; 3/4 cup ButcherBox.ca 100% grass fed grass finished beef bone broth; 1/4 cup milk; 1 cup sharp Cheddar, grated; 1 tbsp fresh cilantro, roughly chopped; 3/4 tsp salt, divided; 1/4 tsp freshly cracked black pepper; 1 lb sweet potatoes, peeled and diced; 1 tbsp extra virgin olive oil; 1 cup sweet or Spanish onion, chopped; 1 tbsp garlic, minced; 1 tbsp fresh jalapeno, minced; 1 tbsp tomato paste; 2 tsp hot chili powder or red pepper flakes; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp dried oregano; 1 cup frozen corn kernels; 1 can (15 oz) black beans, drained and rinsed; 1 medium bell pepper, seeded and chopped; 1 tbsp fresh lime juice

Rating:

80 % of 100

1 Review Add Your Review

4 - 6 people

00h 25

00h 45

Looking for a new twist on an old favourite? With taco seasoning, black beans and a little jalapeno, this fits the bill – and the cilantro lime mashed sweet potato topping rounds out the flavour experience!

Ingredients and Method

Ingredients

1 pack ButcherBox.ca 100% grass fed grass finished lean ground beef
3/4 cup ButcherBox.ca 100% grass fed grass finished beef bone broth
1/4 cup milk
1 cup sharp Cheddar, grated
1 tbsp fresh cilantro, roughly chopped
3/4 tsp salt, divided
1/4 tsp freshly cracked black pepper
1 lb sweet potatoes, peeled and diced
1 tbsp extra virgin olive oil
1 cup sweet or Spanish onion, chopped
1 tbsp garlic, minced
1 tbsp fresh jalapeno, minced
1 tbsp tomato paste
2 tsp hot chili powder or red pepper flakes
2 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1 cup frozen corn kernels
1 can (15 oz) black beans, drained and rinsed
1 medium bell pepper, seeded and chopped
1 tbsp fresh lime juice

Method

Cook sweet potatoes in a large pot of boiling water until tender, 10 to 12 minutes. Drain, then return the sweet potatoes to the pot. Cook over medium-low heat until excess moisture is evaporated, 1 to 2 minutes. Remove from heat.
Add milk and mash with a potato masher until smooth. Stir in Cheddar, cilantro, lime zest, 1/4 teaspoon salt and pepper; set aside.
Heat oil in a 10-inch cast-iron skillet over medium heat. Add onion, garlic and jalapeño and cook until softened, about 5 minutes.
Add beef and cook, breaking up with a wooden spoon, until browned, about 8 minutes. Stir in tomato paste, chili powder, cumin, coriander and oregano and cook until fragrant, about 1 minute. Stir in broth, scraping up any browned bits.
Stir in corn, black beans, bell pepper and remaining 1/2 teaspoon salt; cook until the liquid has nearly evaporated, about 10 minutes. Stir in lime juice.
Preheat broiler to high with rack set 6 inches from element.
Evenly spread the mashed sweet potatoes over the beef mixture in the skillet. Broil until just starting to brown, 7 to 8 minutes. Let the pie rest for 5 minutes before serving.
**For a little less spice, try using minced green chilies instead of the jalapeno