Did you know that Shepherd’s pie is very easy to make? Even this chili and sweet potato version is quite simple to throw together on a busy day.
Of course, if you’d rather use regular potatoes instead of sweet potatoes, this will still turn out delicious. But I highly recommend giving the sweet potatoes a try – the flavor goes together so well with the chili!
1 1/2 pounds sweet potatoes, peeled and cubed
1 tsp orange zest
1 Tbsp Land O Lakes butter, cut into pieces
1/2 cup Greek yogurt
1 Tbsp Bertolli olive oil
1 lb ground turkey or beef
1 yellow onion, chopped
1 jalapeno pepper, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1 1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1-2 Tbsp tomato paste
1 1/2 cup Swanson chicken stock
1 cup grated cheddar cheese
Add the potatoes to a large pot, cover with water and bring to a boil over medium heat.
Boil the potatoes in salted water for about 12 to 15 minutes. Drain and return to hot pot. Mash the potatoes, add the orange zest, butter, yogurt, salt, pepper and nutmeg, to taste.
Heat a large pot with olive oil. Brown the turkey, then add in the onions and cook 2 to 3 minutes. Chop the peppers, then add them along with the garlic to the turkey.
Add the spices & salt and pepper, to taste. Cook for 8 to 10 minutes, then add the tomato paste and cook for 1 minute. Stir in the stock and simmer a few minutes to thicken and combine flavors.
Preheat the broiler. Transfer the chili to a casserole dish.
Spread the potatoes over the top and cover with cheese.
Brown under the broiler until golden.
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Quick tip: This recipe makes about 6 servings.