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: EatingWell.com, September 2018

Lauren Grant
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Ingredients

Directions

  • 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.

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  • 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; 13.6 g total fat; 5.5 g saturated fat; 44 mg cholesterol; 765 mg sodium. 578 mg potassium; 29.8 g carbohydrates; 6.4 g fiber; 7 g sugar; 18 g protein; 9563 IU vitamin a iu; 31 mg vitamin c; 29 mcg folate; 212 mg calcium; 3 mg iron; 42 mg magnesium;