Although shepherd’s pie was originally created to use up refrigerated leftovers, it has evolved into a comfort classic that can be enjoyed any night of the week. Tonight we're giving it a TEX MEX twist with pulled pork and sweet potatoes. Is dinner ready yet?!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Sweet Potato, cubes(ContainsSulphites/Sulfite)
Green Bell Pepper
Cheddar Cheese, shredded(ContainsMilk/Lait)
Before starting, preheat your broiler to high and wash and dry all produce. Combine sweet potatoes, 1 tsp salt and enough water to cover (approximately 1-2 inches) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until sweet potatoes are fork-tender, 10-12 min.
Meanwhile, thinly slice the green onions. Core, then dice pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then the onions and peppers. Cook, stirring occasionally, until the veggies start to soften, 3-4 min. Season with salt and pepper.
Add the pork and Mexican seasoning to the same pan. Cook, breaking up pork into smaller pieces. Add 1/2 cup water and tomato paste. Cook, stirring occasionally, until the sauce thickens slightly, 2-3 min.** Season with salt and pepper. Transfer pork mixture to a 9x13-inch baking dish.
Meanwhile, drain and return potatoes to same pot. Using a potato masher, mash 4 tbsp butter into potatoes until smooth. Season with salt and pepper. Top pork mixture with the corn. Dollop potatoes over top. Spread and smooth to cover corn.
Sprinkle over cheese. Transfer the assembled shepherd's pie to a baking sheet. Broil, in the middle of the oven, until the topping is golden-brown, 4-5 min. (TIP: Keep an eye on it so that it does not burn!)
Divide shepherds pie between plates. Sprinkle over green onions.