Sunday, March 8, 2009

Chipotle Sweet Potato Shepherd's Pie

I've been unsure about what to do with recipes that don't turn out, and whether I should even bother posting them here. I decided to go ahead and do it, in case someone else wants to try their hand at improving upon my failures.

In this case, this dish was just...weird. I can't remember where I got the original recipe, but I remember writing it down because a) I love normal shepherd's pie but Nate hates it and b) we both love sweet potatoes.

But the combination here just does not work. The spiciness of the chipotles does marry nicely with the sweetness of the potatoes, but the rest just tastes funny in terms of texture and flavour.

Anyway, if anyone does want to take a crack at re-jigging this thing, please let me know, because I would love to figure out how to make it work.

Chipotle Sweet Potato Shepherd's Pie

1 (7oz.) can of chipotle peppers in adobo
2 lbs. sweet potatoes, peeled and cut into 1" cubes
1 c. 2% milk
1 tsp. salt
1/4 tsp. pepper

2 lbs. ground sirloin
2 c. chopped onion
1 c. chopped carrot
3 garlic cloves, minced
1 c. frozen peas
1/2 c. crushed tomatoes
1/4 c. fresh parsley
3 tbsp. steak sauce
2 tbsp. tomato paste

1. Preheat oven to 400 degrees.

2. Remove 1 chile and 2 tsp. sauce from can; reserve remaining for other use. Coarsley chop chile.

3. Place potatoes in a sauce pan; cover with water. Bring to boil, cooking approx. 15 minutes until tender. Drain.

4. Place potatoes, chile, adobo, milk, salt and pepper in mixer and beat until smooth.

5. Cook beef until browned. Remove from pan; drain.

6. Sauté onions, carrot and garlic 8 mins. Add beef. Stir in peas and remaining ingredients. Cook 2 mins.

7. Spoon beef into casserole; top with potatoes. Bake for 30 mins.

Emily's rating: 3 out of 10
Nate's rating: 1 out of 10


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