Sweet and Tasty SSFC Meal: Southwestern Shepherd’s Pie

Hamburger and sweet potatoes. That is what I had in my need-to-prep local food stash. Hamburgers and sweet potato fries would have been easy, but I didn’t have any buns. And, besides, it seemed kinda boring – which is one of the biggest challenges with cooking, at least for me.

So I pulled up my Epicurious app, put hamburger and sweet potato in the search list, and picked Southwestern Shepherd’s Pie. A one-dish meal that allowed me to pull from ingredients in my pantry, and my back yard. We modified a bit as a function of what was in the house…something I never used to do, but now find that I do regularly!

With no further ado, here is my featured SSFC meal for the week:

1. Dice one medium onion (from our CSA, Potomac Vegetable Farms) and one small green pepper (from our garden). Sautee in 2 tablespoons olive oil for about 10 minutes or until soft.

2. Add 2 cloves garlic (from our CSA) and one chopped green jalapeno (from our garden).  Cook for another 2 minutes.

3. Then add 1 pound ground beef. Ours came from South Mountain Creamery. Brown for 5 minutes.

4. Then the recipe says that you should add tomato paste, chili power, cumin, cinnamon, salt and pepper, and simmer. We just added some barbeque rub, and let it simmer. Then, the recipe says to add tomatoes, black beans, and corn. We added some diced fresh tomatoes and a can of Wolfgang Puck tortilla soup. I know that sounds odd, but I didn’t have any prepped black beans. So, I added in this can of soup that needed to be used.  And 4 tablespoons of cilantro from PVF. And it simmered away.

5. Meanwhile, I had peeled, chopped, and steamed the sweet potatoes (6 medium sized ones). They were nice and soft at this point, so I massed them, and mixed them up with 1/2 cup of milk and 2 tablespoons of butter. Both from South Mountain.

6. Then I put the meat filling into a baking dish, covered it with sweet potatoes, and baked it for about 30 minutes in a 400 degree oven.

Next to it in the oven, a pan of corn bread was baking.

And, then, it was dinner time. Served with cilantro on top and sour cream.

The verdict: 3 thumbs up (me and the boys), 1 okay (it was a bit too sweet – from the Man of the House), and 1 there is no way I am trying that (guess who?!).

Next time – more beans and corn to balance the sweet, I think, but it will reappear!

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3 Comments to “Sweet and Tasty SSFC Meal: Southwestern Shepherd’s Pie”

  1. Oh Yum. I love seeing the fall veggies start to make their way into to everyone’s dishes. This would have been a thumbs up from me too.

  2. This would use everything that I have in the fridge right now.

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