Put a fresh spin on shepherd's pie! Our Southwest version combines spicy chorizo with a creamy sweet potato topping. We'll show you how to create this colorful twist on a comfort classic.
Add the sweet potatoes to a large pot of cold salted water and bring to a boil. Boil for 20 minutes until fork-tender.
Drain and cool until safe to handle, then discard skins.
Mash the potatoes in the pot with butter, nutmeg, cardamom, salt, and pepper.
Cook the Chorizo:
Preheat the oven to 350°F.
In an oven-safe skillet, toast smoked paprika, cumin, and cayenne for one minute.
Add chorizo and cook until browned, breaking into small pieces, about 7-10 minutes.
Add white wine, onion, and peppers. Simmer for 5 minutes until the liquid reduces.
Combine and Bake:
Stir in corn and optional kale and spinach until heated through.
Spread the mashed sweet potatoes over the chorizo mixture in the skillet.
Optionally add a layer of cheese.
Bake for 10-15 minutes, then broil for 3-5 minutes until the top is slightly toasted.
Serve:
Offer additional Tabasco sauce if desired.
Notes
Variations: Consider folding in kale and spinach into the chorizo mix before topping with mashed sweet potatoes for added nutrition and flavor.
Cheese Layer: Adding a layer of your favorite shredded cheese between the chorizo mixture and mashed sweet potatoes can add a rich, melty texture.