This shepherd’s pie has a delicious balance between salty, savory, and sweet. It really doesn’t need meat and it’s not even missed. This is the second recipe this week that uses chipotle peppers in adobo, and I am becoming a fan of this ingredient for adding a spicy pungent flavor to vegetarian dishes.
Smoky Southwest Sweet Potato Shepherd’s Pie (adapted from Vegan on the Cheap)
Prep time: 20 minutes
Cook time: 40 minutes
3 sweet potatoes, peeled and cut into 1/2 inch dice
2 chipotle peppers in adobo
2 tablespoons water
2 tablespoons unsalted butter
salt and black pepper
1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 medium carrots, chopped
2 x 15.5 oz cans black beans, rinsed and drained
1 1/2 cups thawed frozen corn kernels
1 1/2 cups tomato salsa
1/2 teaspoon ground cumin
Preheat the oven to 350˚F. Lightly oil a 9 inch square baking pan and set aside.
Cook’s Note: To make this for 6, use a 9×13 inch pan.
Boil a large pot of water. Add the sweet potatoes until just tender, about 1o-12 minutes. While the potatoes are cooking, in a blender or food processor, puree the chilies with the water and set aside.
Mash the steamed potatoes with half the chipotle puree, the butter, salt and pepper to taste. Set aside.
In a large skillet, heat the oil over medium heat. Add the onion and carrots, cover and cook until soft, about 10 minutes. Add the beans, corn, salsa, cumin, and the remaining chipotle puree. Season with salt and pepper to taste. Stir to combine. Transfer the onion-bean mixture to the prepared pan and spread evenly.
Drop the mashed sweet potatoes in dollops all over the top of the bean mixture. Spread evenly on top of the bean mixture. Bake until the filling is hot, about 40 minutes. Serve hot.