Hey friends! How’s your weekend going? I’m off to work shortly for my last shift of the weekend, but wanted to share this recipe just in case anyone is in need of an idea for their Sunday-night dinner. This is the casserole recipe I highlighted on Thursday that I am slightly obsessed with. I ate it for 3 days straight, which saved me A LOT of time on the cooking front last week. Less cooking time=more study time, which is just what I needed!
I’m guessing shepherd’s pie probably isn’t a “new” recipe to you, but I switched this up a bit to include a tex-mex twist on the traditional recipe. Quite simply, all I did was make taco-seasoned meat (I used a reduced-sodium taco seasoning packet, but Kelly makes a great-sounding, healthier homemade version!), added-in steamed carrots, peas and corn, and then topped it off with homemade mashed sweet potatoes. Voila, a casserole was born in under 30 minutes.
My favorite thing about this casserole was the combination of sweet potatoes and taco meat. Honestly, I now understand why Mexican restaurants sell sweet potato fries. (I really never understood it in the past, I always thought chips and salsa were much more menu-appropriate!) However, the flavors and spices go so well together. I am hooked!
Tex-Mex Inspired Sweet Potato Shepherd’s Pie
1lb. lean ground beef (I’m sure ground chicken or turkey would be excellent, too)
1/2 onion, diced
1 packet reduced-sodium taco seasoning (or homemade like Kelly’s)
1 cup steamed peas
1 cup steamed corn
1 cup chopped, steamed carrots
3 medium-sized sweet potatoes, chopped, steamed,and mashed
1/4 cup reduced-fat cheddar cheese for topping (or any cheese)
1) Preheat oven to 400 degrees Fahrenheit (or 204 degrees Celsius) and spray a casserole dish with cooking spray. (I used a 12 x 9 pan.)
2) I prepared my vegetables first to get that step out of the way. I chopped up about 3 carrots, and then placed the carrots, peas, and corn in the vegetable steamer with a little bit of water. Then I chopped up the sweet potatoes and placed them to the side in a bowl with a little water, and covered it with plastic wrap. Lastly I chopped the 1/2 onion to add it to the taco-meat.
**Side note, how cute is this purple vegetable steamer my Mom got me for Christmas this past year? LOVE!!!
3) Next, using the stovetop, sauté the onion and then prepare your meat according to the taco-seasoning packet.
4) While your meat is cooking, steam the vegetables in the microwave. Then, steam the sweet potatoes. (I always steam my sweet potatoes by chopping them up, adding a little bit of water, covering them with plastic wrap and placing them in the microwave because I love how easy it is). Since I used about 3 large sweet potatoes, I cooked these on high-power for about 5-6 minutes. Once they seemed soft enough, I mashed them in a large mixing bowl, and added a bit of butter and cinnamon.
5) Finally, I layered the meat, the vegetables, and the sweet potatoes into the casserole dish, added shredded cheese to the top (Thanks to Brandon for shredding it!), and cooked it for about 15 minutes, or until slightly browned.
Are you a shepherd’s pie fan?
I am, but as I’ve grown older I much prefer it with sweet potatoes!
Ever order sweet potato fries at Mexican restaurants?
I will be now!