Southwestern Shepherd’s 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!
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!