Southwestern Shepherd's Pie

Approximate cooking time: 1 hour

Serves 4 – 6

Ingredients:

For sweet potatoes:

2 pounds sweet potatoes, peeled and diced
1 clove garlic, peeled and crushed
1/2 cup unsweetened coconut milk*
1/4 to 1/2 cup chicken stock (gluten free brand like Pacific Naturals)
1 teaspoon minced canned chipotle peppers in adobo sauce (more if you like it hotter)
Salt and ground black pepper, to taste

For filling:

Directions:

Preheat oven to 350 degrees. To prepare sweet potatoes, fill a medium-size pot with a few inches of water and place a steamer basket inside. Add sweet potatoes and garlic, and bring water to a boil over medium-high heat. Once it boils, reduce heat to medium, cover, and cook potatoes until soft, about 12 minutes. Pour potatoes and garlic into a large bowl and add coconut milk, 1/4 cup chicken stock, and chipotles. Mash potatoes to desired consistency, adding more chicken stock as needed. Season with salt and pepper, if desired.
While sweet potatoes are cooking, prepare filling by heating oil over medium heat in a large skillet. Add ground meat and cook until browned, about 6 to 8 minutes. Remove meat to a large plate or bowl, reserving oil in the pan.
Add onions to the skillet sauté about 12 minutes until softened. Add peppers and garlic and sauté for 2 to 3 minutes. Mix in tomatoes, tomato paste, cumin, chipotle powder, cayenne pepper, and salt and pepper to taste, then stir in reserved meat. Stir well and cook filling until just heated through.
Divide filling among 8 ramekins (or a 9×13 pan) and top with mashed sweet potatoes. Bake for 5 to 10 minutes until shepherd’s pies are slightly bubbly.

This recipe inspired in part or in whole from here.

Photo Credit: Quick & Easy Paleo Comfort Foods

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