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
Instructions:
- 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.
Makes 4 servings.
Nutrition Facts
Amount Per Serving
Calories426.00
Total Fat 11.00g
Saturated Fat3.00g
Polyunsaturated Fatg
Monounsaturated Fatg
Cholesterol 66.00g
Sodium 435.00mg
Potassium mg
Total Carbohydrate 52.00g
Dietary Fiber10.00g
Total Sugars16.00g
Protein 32.00g
Ingredients for this recipe:
Dried Cilantro
Starting at: $4.27
Mexican Oregano
Starting at: $4.39
Ground Cumin
Starting at: $4.77
Manzanillo Mexican Seasoning
Starting at: $8.05
Ground Coriander
Starting at: $4.30
California Roasted Minced Garlic
Starting at: $7.11
Chipotle Morita Chiles
Starting at: $3.79
Dried Cilantro
Starting at: $4.27
Mexican Oregano
Starting at: $4.39
Ground Cumin
Starting at: $4.77
Manzanillo Mexican Seasoning
Starting at: $8.05