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Southwest Shepherd

Can we turn a bland and boring staple like shepherd's pie into something a little more fun? Damn right we can - with this spicy southwest version it will impress even those meat and potato lovers.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 582kcal
Author Kita Roberts

Ingredients

  • 2 lbs sweet potatoes cut into thirds - leave skins on
  • 2 tbsp butter
  • Salt and pepper
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/4 tsp cayenne
  • 1 lbs pork chorizo
  • 1/4 cup white wine
  • 1 small onion chopped
  • 2 small sweet peppers minced
  • 2 cups frozen corn kernels thawed
  • Additional Tabasco as needed

Instructions

  • Add the sweet potatoes to a large pot of cold salted water and bring it to a boil. Boil for 20 minutes, until fork tender. 
  • Drain and set aside to cool until safe to handle. When ready, discard skins. 
  • Return to the pot, add the butter, and mash with a potato masher or hand mixer. Season with salt and pepper to taste.
  • Preheat the oven to 350 degrees F.
  • In a large, oven safe skillet, toast the paprika, cumin, and cayenne for one minute. 
  • Add the chorizo and brown, breaking into small bits, about 7 to 10 minutes. 
  • Add the white wine, onion, and pepper. Simmer another 5 minutes until liquid is reduced and almost gone. 
  • Stir in the corn and cook until heated through.
  • Spread the mashed sweet potatoes over the top of the skillet and place in the oven to bake for 10 to 15 minutes. 
  • Switch the oven to broil and toast the top of the sweet potatoes, 3 to 5 minutes longer.
  • Serve with additional Tabasco sauce if desired.

Notes

Rachael Ray Magazine October 2013

Nutrition

Calories: 582kcal | Carbohydrates: 46g | Protein: 22g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 76mg | Sodium: 1156mg | Potassium: 1024mg | Fiber: 6g | Sugar: 10g | Vitamin A: 23195IU | Vitamin C: 56.5mg | Calcium: 64mg | Iron: 3mg