Your shopping cart is currently empty.
If this is an error, please contact us
Sweet Potato Shepherds Pie
Talk about one of the all-time favorite comfort foods but with a healthy little twist. Shepherd's Pie is a one dish meal with meat and vegetables and a topping of mashed potatoes and cheese. Sometimes called Cottage Pie, this dish is a good way to use leftovers in another meal.
This shepherd pie recipe takes that classic dish a step further by using chicken instead of beef and adding sweet potatoes, hominy, tomatillos and Mexican spices making it a South of the bored inspired creation. If you are a fan of the Mexican soup, Posole, this is another savory dish to try.
A good source of protein, niacin, Vitamin A, Vitamin C and Vitamin B6.
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
Directions:
- Heat oven broiler
- Place chiles in warm water to soften them - about 10 minutes. Remove from water, remove seeds and stems and finely chop.
- Cut tomatillos in halves and place on a baking sheet, put under broiler until they start to soften and turn brown.
- Remove tomatillos from oven and allow to cool.
- Heat oven to 400 degrees.
- In a blender, combine tomatillos and chipotle chiles and blend into a puree.
- 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.
- Add Chipotle / tomatillo puree, hominy, chicken stock, Mexican Oregano and chicken.
- Cover and simmer about 10 minutes and add Cilantro.
- Transfer to a large baking dish with deep sides and place on a baking sheet to catch spills.
- Carefully spread potatoes evenly over the filling.
- Sprinkle cheese on top.
- Bake until the top is brown and crispy and filling is bubbling - about 20-30 minutes.
- Let stand 5-10 minutes before serving.
Serves: 4 servings
Nutritional Information (per serving):
Calories 426.0
Total Fat 11.0 g
Saturated Fat 3.0 g
Cholesterol 66.0 mg
Sodium 435.0 mg
Total Carbohydrate 52.0 g
Dietary Fiber 10.0 g
Sugars 16.0 g
Protein 32.0 g
Calories 426.0
Total Fat 11.0 g
Saturated Fat 3.0 g
Cholesterol 66.0 mg
Sodium 435.0 mg
Total Carbohydrate 52.0 g
Dietary Fiber 10.0 g
Sugars 16.0 g
Protein 32.0 g