A traditional English (or Irish? The jury is out on that one..) dish with a tasty Mexican twist, my sweet potato shepherd’s pie is always well-received and it’s sneakily quite good for you, packed with heaps of colourful veggies. This tastes even better heated up the next day so I always keep a sneaky portion back for myself for lunch the next day – I thoroughly recommend you do the same!
1 red pepper
500g mince beef
1 jalepeno (or 7-8 slices from the jar)
Chicken stock cube mixed in 1/4 cup hot water
2 tablespoon tomato paste
1/2 cup black beans
1 cup spinach
2 large sweet potatoes
2 tablespoon butter
1/4 cup milk
2 tablespoon chipotle paste
1 teaspoon cinnamon
Salt & pepper
1 avocado, chopped
Prick your sweet potatoes and bake in the oven at around 200 for 45 minutes. They should be pretty soft (and very hot, be careful!) – put them in a large bowl with the butter and milk and give a good mash. It should be thick not lumpy or soggy. Then add the chipotle paste, cinnamon and salt and pepper. Mash a little more – you can never over-mash.
Put your mash to one side and start frying your onions until golden. Add the pepper, carrot and jalepeno. When they’re all nice and soft pop in the chorizo and then the mince beef.
Add the chicken stock along with the tomato paste and stir for 10 minutes. Next add the spinach and black beans. Stir for another 5 minutes and then takes off the heat.
Pour your meat-y mixture in to a casserole dish and spoon the mashed sweet potato over the top, covering it all. Pop in the oven for about 30 minutes at 200.
Top with diced avocado and, if you need something on the side, serve with a kale, tomato and orange pepper salad with a squeeze of lemon.
Let me know what you think!