Southwest Shepard's Pie

Southwest Shepard's Pie Ingredients:
- 2 Tablespoons Oil - Vegetable, Olive or Canola
- 1 Pound Ground Lean Turkey (93%)
- 1 Medium Onion - Small Dice
- 1 Red or Green Bell Pepper - Small Dice
- 4 - 5 Garlic Clovers - minced
- 2 Medium Zucchini - Small Dice
- 2 Tablespoons No-Salt Mexican/Taco Seasoning (a combination of ground cumin, chili powder, garlic & onion powders, oregano and thyme)
- 1 Tablespoon Tomato Paste
- 1/2 Cup Frozen Corn - (or fresh cooked corn kernels)
- 1 Can Black Beans - drained and rinsed
- 2 Cups Chopped Tomatoes (if using fresh, coarsely chop and seed)
- 2 Pounds Sweet Potatoes - washed, cut into chunks (keep the skin on, for extra nutrients and fiber)
- 1/2 Cup Milk (Low-fat or Skim)
- Cooking Spray
- 4-6 Corn Tortillas
- 1 Cup Low-Fat or Fat-Free Shredded Cheddar or Mexican Style Cheese
- Salt and Freshly Ground Black Pepper - to taste
- Fresh Cilantro - coarsely chopped, for garnish (optional)
- Pre-heat the oven to 375 degrees.
- Place the sweet potatoes in a 3 or 4 quart sauce pot and cover with cold water. Season water with a teaspoon of salt. Cover pot and bring to a boil. Reduce to a simmer and cook the sweet potatoes until they are fork tender. Drain; mash with milk and season to taste with salt and freshly ground black pepper. Set aside, covered and keep warm.
- In a large non-stick skillet, brown the ground turkey until it is cooked through, about 5 minutes. Season with salt and freshly ground pepper. Drain the turkey if necessary and a put the cooked ground turkey into a bowl or plate and set aside.
- In the same non-stick skillet, heat the oil over medium-high heat until it shimmers. Add in the onions, peppers and garlic and saute until the onions turn from translucent to golden and the peppers soften and begin to take on some color - about 8 to 10 minutes. Add in the diced zucchini and saute another 4 minutes.
- Add in the dry Mexican/Taco seasoning and toast to bloom the spice flavor. Stir in the tomato paste. Add in the chopped tomatoes and cook until the tomatoes break down and the liquid they produce reduces. Add the cooked, browned ground turkey back to the skillet, along with the corn and black beans. Simmer for 15 minutes. Season to taste with additional salt and ground pepper if necessary. Stir the mixture to fully incorporate all the vegetables and meat.
- Use a 9 x 13 baking dish and coat the bottom with cooking spray. Layer the corn tortillas down, over-lapping if necessary on the bottom of the baking dish. Spread a layer of cheese over the tortillas. Next, spoon the vegetable/meat mixture over the tortillas and cheese. Spread the mashed sweet potatoes over the vegetable/meat. Run the tines of a fork over the top of the mashed sweet potatoes to create a criss-cross pattern if desired.
- Bake in the pre-heated 375 Degree oven until top of sweet potatoes are browned and crispy - 30 to 40 minutes. Serve hot and garnish with cilantro if desired. Serves 4 to 6.
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