I’ve only tried this recipe once so far, but my family did like it so I will be trying it again soon. What I like
about it is the sweet potato topping. Plus the filling has a southwestern American style for what is otherwise a
plain Shepherd’s pie, including the corn, beans and cilantro.
2 Tablespoons olive oil
1 medium onion chopped fine
1 small green bell pepper
2 Tablespoons garlic, peeled and chopped fine
1 Tablespoon jalapeño or other hot chili pepper
1 pound ground beef
1 Tablespoon tomato paste
1 Tablespoon chili powder
1 Teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
2 cups tomatoes, chopped
½ cup canned corn, drained
½ cup canned black beans, rinsed and drained
¼ cup cilantro, chopped
1 ½ pounds sweet potatoes, peeled and cut into chunks
2 Tablespoons butter
½ cup milk
Heat the olive oil in a heavy skillet on a medium setting and sauté the onion and the bell pepper until they
are just soft, about 10 minutes or so. Add the garlic and the jalapeño and sauté for another 2 minutes. Raise
the heat in the skillet slightly and add the ground beef and brown it in about 5 minutes or so.
Add the tomato paste, cumin, cinnamon, and salt and pepper and cook for another couple of minutes. Then
add the chopped tomatoes and simmer everything until the liquid reduces and is not so runny. Remove from
heat and add the corn and beans and 4 tablespoons of the cilantro. Pour everything into a 9” x 9” baking pan.
For the topping, place the sweet potatoes in water just high to cover them and bring the water to a boil.
Then simmer them for about 20-30 minutes until they are fork tender. Drain them well, and then mash them
together with the milk and butter. Spread the mashed sweet potatoes as a topping in the 9” x 9” pan and bake
in a 400 degree oven for 30 minutes. Remove from the oven and garnish with the rest of the cilantro and enjoy!
Simple Shepherd's Pie Recipe