and Dance

Southwestern Shepherd’s Pie

southwestern_shepards_pie

Welcome to May’s installment of the Secret Recipe Club  and what I hope is the start of a lot of new blog posts.  I wound up taking the last month off in order to deal with our kitchen renovation and a fantastic little stomach bug.  Now I’m back – with an awesome new kitchen that can’t wait to be used!  Today’s recipes is one of the first I did in the new kitchen, and was a great way to “break it in” since it required the stovetop as well as the oven.  The interesting part is that the recipe I wound up using from BCmom’s kitchen was not one on my original list.  My first plan was to make her delicious sounding Sweet Potato and Chickpea soup but then the weather decided to warm up, so I needed a new plan.  It was in my second search that I saw her Southwestern Shepherd’s Pie.   I had to make a few changes in order to make it vegetarian, essentially dropping the meat and doubling the vegetables!

and Dance

Ingredients

1 tbsp vegetable oil

1 medium onion, diced

1 small green bell pepper, diced

1 Tbsp minced garlic

1 Tbsp chopped green jalapeño

1 Tbsp tomato paste

1 Tbsp chili powder

1 tsp ground cumin

Salt and pepper, to taste

1 can Rotel Diced tomatoes

1 1/2 cup frozen corn

2 cans black beans, drained and rinsed

1/4 cup chopped cilantro

1 cup fresh spinach

1-1/2 lbs. sweet potatoes, peeled and cut in chunks

1/4 cup sour cream

Instructions

  1. Place the sweet potatoes in a pot of water and bring to a boil. Cook for 25 minutes, or until soft.
  2. Meanwhile, heat the oil over medium heat in a large skillet. Add the onion and bell pepper and cook for 5 minutes before adding the garlic and jalapeno, cook for an additional 5 minutes.
  3. Add the tomato paste along with the spices to the onion and pepper mixture. Stir well and cook until the paste has mostly dissolved then add the diced tomatoes and bring to a simmer for 10 minutes.
  4. Add the final ingredients and continue simmering for 10 minutes.
  5. Preheat oven to 400.
  6. Drain the sweet potatoes, and return to pot. Mash with the sour cream.
  7. Pour the tomatoes and pepper mixture in to a 9x9 baking dish (or 2 qt casserole dish) and top with the sweet potatoes.
  8. Sprinkle with cheese (optional) then bake for 30 minutes.
  9. Serve and enjoy!
http://dancingveggies.com/2015/05/and-dance.html

There are more ingredients, and steps, to this than most of my recipes but it still comes together rather quickly.  I served this with some avocado,  a dollop of sour cream, and some tortilla chips in order to ensure every last drop was enjoyed.  Another fantastic dish thanks to the SRC!

3 thoughts on “and Dance

  1. I suppose soup can be good in warm weather, too, but I’m like you and tend to save it for cooler weather. I hope you get a chance to try the soup when the weather cools down, because it is amazing. At least I think so.

    This shepherd’s pie is pretty good, too. Yours looks great. Who needs meat when you have all those awesome veggies? I doubt I could convince my husband of that, though.

  2. I love the idea of mashing sweet potatoes with sour cream. Don’t know why I haven’t thought of it before – after all, white potatoes and sour cream is a staple, especially when making twice-baked potatoes.

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