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Southwest Sweet Potato Shepherd's Pie on a plate

Southwest Sweet Potato Shepherd's Pie

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 large sweet potatoes peeled and cubed
  • 3 tablespoons butter
  • 1/4 cup milk
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 2 cans 15 oz each black beans, drained and rinsed
  • 1 1/2 cups frozen corn kernels
  • 1 can 14 oz diced tomatoes, drained
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional
  • 1 cup shredded cheddar cheese divided

Method
 

  1. Preheat oven to 375°F. Boil potatoes in salted water 15-20 minutes until very tender; drain and mash with butter and milk until smooth. Season with salt and pepper; set aside.
  2. Heat oil in large skillet over medium; sauté onion and pepper about 6 minutes until softened. Add garlic; cook 1 minute more.
  3. Add beans, corn, tomatoes, chili powder, cumin, paprika, and optional cayenne; stir well and cook 5 minutes until heated through. Season with salt and pepper.
  4. Stir half the cheese into beans; spread evenly in 9x13 inch dish.
  5. Spread potatoes over filling, making peaks with spatula or fork; top with remaining cheese.
  6. Bake 25-30 minutes until heated through, broiling last 2-3 minutes to lightly brown peaks. Cool 5 minutes before serving.