I should never underestimate the power of something with the word "chile" in it. Wow, this stuff was HOTTT! I think I should modify the recipe to include 1/2 or 1/4 of a chipotle and not an entire one. That, or get rid of the chipotle all together and just have some "normal" shepherd’s pie. I suppose that both Josh and I thought that this was ok once we mixed the potatoes into the rest of the dish, but as a stand alone, the potatoes could kill a person and it wasn’t just me. Josh thought so too. Yikes!!!
Chipotle Shepherd’s Pie Makes 8 servings – 408 calories each Ingredients
TOPPING 3.5 oz diced chipotle chiles 1 pound peeled potatoes, cut into 1-inch pieces ½ cup skim milk ½ teaspoon kosher salt ¼ teaspoon cracked black pepper
FILLING 1 pound ground sirloin Cooking spray 1 cup chopped onion ½ cup chopped carrot 1 tbsp garlic cloves, minced ½ cup frozen green peas, thawed ¼ cup crushed tomatoes 1/8 cup chopped fresh parsley 1 ½ tablespoons steak sauce (such as A-1) 1 tablespoon tomato paste ¼ teaspoon cracked black pepper Preparation Preheat oven to 400°.
To prepare topping, remove 1 chile and 2 teaspoons sauce from can; reserve remaining chiles and sauce for another use. Coarsely chop 1 chile.
Place potatoes in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until very tender. Drain. Place potatoes, chopped chile, 2 teaspoons adobo sauce, milk, salt, and 1/4 teaspoon pepper in a large bowl. Beat with a mixer at medium speed until smooth.
To prepare filling, cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Remove from pan; drain.
Heat pan coated with cooking spray over medium-high heat. Add onion, carrot, and garlic; sauté 8 minutes or until tender. Return beef to pan; stir in peas and remaining ingredients. Cook 2 minutes.
Spoon beef mixture into a 3-quart casserole; top with sweet potato mixture, spreading evenly. Bake at 400° for 30 minutes or until thoroughly heated.
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