Sweet Potato Shepherds Pie

Ingredients:

• 1 pound tomatillos, husked and cleaned
• 2 Dried Chipotle Chiles
• 1 tablespoon vegetable oil
• 1 cup yellow onion, chopped
• 1 teaspoon Garlic Flakes
• 2 teaspoons Ground Cumin
• 2 teaspoons Ground Coriander
• 1 14 oz can hominy (yellow or white), drained and rinsed
• 1 cup chicken stock
• 1 teaspoon Dried Mexican Oregano
• 3/4 cup Dried Cilantro
• 2 cups leftover cooked chicken, cubed (We used grilled chicken breast seasoned with Manzanillo Mexican Seasoning)
• 2 cups mashed sweet potatoes - no butter or sugar added - just potatoes.
• 1/4 cup reduced fat Monterrey Jack cheese, shredded

Makes 4 servings.

Instructions:

1. Heat oven broiler
2. Place chiles in warm water to soften them - about 10 minutes. Remove from water, remove seeds and stems and finely chop.
3. Cut tomatillos in halves and place on a baking sheet, put under broiler until they start to soften and turn brown.
4. Remove tomatillos from oven and allow to cool.
5. Heat oven to 400 degrees.
6. In a blender, combine tomatillos and chipotle chiles and blend into a puree.
7. Heat oil to medium heat in a large saucepan. Sweat onions for a few minutes then add Garlic Flakes. Add the Cumin & Coriander and stir.
8. Add Chipotle / tomatillo puree, hominy, chicken stock, Mexican Oregano and chicken.
9. Cover and simmer about 10 minutes and add Cilantro.
10. Transfer to a large baking dish with deep sides and place on a baking sheet to catch spills.
11. Carefully spread potatoes evenly over the filling.
12. Sprinkle cheese on top.
13. Bake until the top is brown and crispy and filling is bubbling - about 20-30 minutes.
14. Let stand 5-10 minutes before serving.

Source: https://spicesinc.com/p-2528-sweet-potato-shepherds-pie.aspx