Southwest Shepherd’s Pie

Posted in: Hot Sauce Recipes
Posted by: Pete August 10, 2015
0

Ingredients

2 tablespoons Extravagonzo Red Chili Culinary Oil
1 medium onion, diced
1 small green bell pepper, diced
1 tablespoon minced Catch a Fire Jalapeno Garlic
1 tablespoon chopped green jalapeño
1 pound ground beef
1 tablespoon tomato paste
1 tablespoon Dave’s Ancho Powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Salt and pepper, to taste
2 cups tomatoes, chopped
1/2 cup cooked corn
1/2 cup black beans, rinsed
1/4 cup chopped cilantro
1 1/2 pounds sweet potatoes, peeled and cut in chunks
2 tablespoons butter
1/2 cup milk

Instructions

1. Heat Extravagonzo Red Chili Culinary Oil in a large pot over medium heat. Add onion and bell pepper; cook, stirring, for 10 minutes. Add Catch a Fire Jalapeno Garlic and jalapeño; cook for 2 minutes. Raise heat to medium-high; add beef and brown for 5 minutes.

2. Add tomato paste and spices; cook, stirring, for 2 minutes. Add tomatoes; simmer until liquid reduces, 15 minutes. Add corn, beans, and 4 tablespoons cilantro. Spoon into a 9×9-inch baking dish.

3. Place sweet potatoes in a saucepan with water to cover. Bring to a boil, reduce heat, and simmer for 30 minutes. Drain; mash with butter and milk. Spread mash over the meat mixture. Bake in a 400°F oven until brown, 30 minutes. Garnish with more cilantro.