Southwestern Shepherd's Pie

I grabbed this recipe originally because all I could think when I saw it was, "I have got to try this!"  And yes, I did try it.  It is just as good as it sounds!

Southwestern Shepherd's Pie

by Sheila Lukins and Laurie Griffith
published: 02/17/2010

Try this spicy twist on a comfort classic.

• 2 Tbsp olive oil
• 1 medium onion, diced
• 1 small green bell pepper, diced
• 1 Tbsp minced garlic
• 1 Tbsp chopped green jalapeño
• 1 lb. ground beef
• 1 Tbsp tomato paste
• 1 Tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste
• 2 cups tomatoes, chopped
• 1/2 cup cooked corn
• 1/2 cup black beans, rinsed
• 1/4 cup chopped cilantro
• 1 1/2 lbs. sweet potatoes, peeled and cut in chunks
• 2 Tbsp butter
• 1/2 cup milk

1. Heat oil in a large pot over medium heat. Add onion and bell pepper; cook, stirring, for 10 minutes. Add garlic and jalapeño; cook for 2 minutes. Raise heat to medium-high; add beef and brown for 5 minutes.
2. Add tomato paste and spices; cook, stirring, for 2 minutes. Add tomatoes; simmer until liquid reduces, 15 minutes. Add corn, beans, and 4 Tbsp cilantro. Spoon into a 9x9-inch baking dish.
3. Place sweet potatoes in a saucepan with water to cover. Bring to a boil, reduce heat, and simmer for 30 minutes. Drain; mash with butter and milk. Spread mash over the meat mixture. Bake in a 400°F oven until brown, 30 minutes. Garnish with more cilantro.

Serves 4. Per serving: 460 calories, 49g carbs, 29g protein, 80mg cholesterol, and 19g fat. 

from Parade

all I need is some cilantro...

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