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. Source:, September 2018

Lauren Grant


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

315 calories; total fat 13.6g 21% DV; saturated fat 5.5g; cholesterol 44mg 15% DV; sodium 765mg 31% DV; potassium 578mg 16% DV; carbohydrates 29.8g 10% DV; fiber 6.4g 26% DV; sugar 7g; protein 18g 36% DV; exchange other carbs 2; vitamin a iu 9563IU; vitamin c 31mg; folate 29mcg; calcium 212mg; iron 3mg; magnesium 42mg; thiaminmg.