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Taco Sweet Potato Shepherd's Pie
“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.”
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
1Cook 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, ¼ teaspoon salt and pepper; set aside.
2Heat oil in a 10-inch cast-iron skillet over medium heat. Add onion, garlic and jalapeño and cook until softened, about 5 minutes.
3Add 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.
4Preheat broiler to high with rack set 6 inches from element.
5Evenly 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.