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5
from 1 vote
Chorizo Shepherd's Pie
Using spicy chorizo and sweet potatoes takes this classic meat and potaoe recipe and adds bold rich new flavors! A great ground pork recipe that's also easy to make.
Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
Course:
Main Course
Cuisine:
American
Servings:
6
Calories:
582
kcal
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
ground 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:
582
kcal
|
Carbohydrates:
46
g
|
Protein:
22
g
|
Fat:
33
g
|
Saturated Fat:
13
g
|
Cholesterol:
76
mg
|
Sodium:
1156
mg
|
Potassium:
1024
mg
|
Fiber:
6
g
|
Sugar:
10
g
|
Vitamin A:
23195
IU
|
Vitamin C:
56.5
mg
|
Calcium:
64
mg
|
Iron:
3
mg