Southwest Beef and Sweet Potato Pie
with Corn and Cheddar
This Southwest take on Shepherd's pie serves up serious comfort food vibes. This saucy beef filling, covered in a cheesy sweet potato topping will get rave reviews from the whole family!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
2 unit(s)
Sweet Potato
113 g
Corn Kernels
6 g
Southwest Spice Blend
(May contain Peanuts, Sulphites, Sesame, Triticale, Milk, Tree nuts, Mustard, Wheat, Soy)
2 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
7.5 g
Beef Stock Powder
(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
10 g
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Green Onion
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Black Beans
113 g
Yellow Onion, chopped
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut sweet potatoes into 1-inch pieces. To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, using a strainer, drain and rinse beans.
- Thinly slice green onion, keeping white and green parts separate.
- Heat a large oven-proof pan over medium-high. When hot, add beef and onions to the dry pan. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains and veggies are softened.** (TIP: If you don't have an oven-proof pan, use a large non-stick pan, then in step 5, transfer filling to a 8x8-inch baking pan. Use a 9x13-inch pan for 4 servings.)
- Carefully drain and discard excess fat.
- To pan with beef, add Tex Mex Paste, Cream Sauce Spice Blend and tomato sauce base. Cook for 1 min, stirring often, until toasted.
- Add 1/4 cup (1/2 cups) water, corn, beans, green onion whites and beef stock powder. Cook for 5-6 min, stirring occasionally, until sauce thickens slightly. Season with pepper.
- Meanwhile, mash 2 tbsp (4 tbsp) butter into sweet potatoes until creamy. Season with salt and pepper.
- Top filling with mashed potatoes, spreading evenly to cover filling.
- Sprinkle cheese over top.
- Broil on the middle rack of the oven* for 3-5 min, until cheese is melted and golden-brown.
- Let rest for 5 min before serving.
- Divide pie between plates.
- Sprinkle with remaining green onions.