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Taco Sweet Potato Shepherd's Pie
Taco Sweet Potato Shepherd's Pie
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From: EatingWell.com, September 2018
Revamp traditional Shepherd's pie with this Tex-Mex take on the classic comfort food with taco seasoning, black beans and a little jalapeño. The flavor- and veggie-packed filling gets topped with cilantro-lime sweet potatoes for a satisfying and healthy dinner recipe.
- By: Lauren Grant
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1 pound sweet potatoes, peeled and diced
- ¼ cup low-fat milk
- 1 cup shredded sharp Cheddar cheese
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon grated lime zest
- ¾ teaspoon salt, divided
- ¼ teaspoon ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 1 tablespoon minced jalapeño pepper
- 8 ounces lean ground beef
- 1 tablespoon tomato paste
- 2 teaspoons hot chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ¾ cup low-sodium beef broth
- 1 cup frozen corn kernels
- 1 (15 ounce) can black beans, rinsed and drained
- 1 medium green bell pepper, chopped
- 1 tablespoon fresh lime juice
Preparation
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Prep
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Ready In
- Cook sweet potatoes in a large pot of boiling water until tender, 10 to 12 minutes. Drain sweet potatoes, then return to pot and cook over medium-low heat until excess moisture is evaporated, 1 to 2 minutes. Remove from heat. Add milk and mash potatoes with a potato masher until smooth. Stir in Cheddar, cilantro, lime zest, ¼ 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 ½ 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 potatoes over beef filling. Broil until just starting to brown, 7 to 8 minutes. Let the pie rest for 5 minutes before serving.
- Serving size: 1 cup
- Per serving: 315 calories; 14 g fat(6 g sat); 6 g fiber; 30 g carbohydrates; 18 g protein; 29 mcg folate; 44 mg cholesterol; 7 g sugars; 0 g added sugars; 9,563 IU vitamin A; 31 mg vitamin C; 212 mg calcium; 3 mg iron; 765 mg sodium; 578 mg potassium
- Nutrition Bonus: Vitamin A (191% daily value), Vitamin C (52% dv), Calcium (21% dv)
- Carbohydrate Servings: 2
- Exchanges: 1½ starch, ½ fat, ½ high-fat protein, ½ lean protein, ½ medium-fat protein, ½ vegetable
