SOUTHWESTERN SHEPHERD'S PIE

This dish combines to two of our family favorites - Shepherd's Pie and a spicy Southwestern flair.

2 Tbsp olive oil
1 medium onion, diced
1 small green bell pepper, diced
1 Tbsp minced garlic
1 Tbsp chopped green jalapeno
1 lb ground beef
1 Tbsp tomato paste
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp ground cinnamon
S&P to taste
2 cups tomatoes, chopped
1/2 c cooked corn
1/2 c black beans, rinsed
1/4 c chopped cilantro
1 1/2 lbs sweet poatoes, peeled and cut in chunks
2 Tbsp butter
1/2 c milk

1. Heat oil in a large pot over medium heat. Add onion and bell pepper; cook, stirring, for 10 min. Add garlic and jalapeno; cook for 2 min. Raise heat to medium-high; add beef and brown for 5 min.
2. Add tomato paste and spices; cook, stirring for 2 min. Add tomatoes; simmer until liquid reduces, 15 min. Add corn, beans, and 4 Tbsp cilantro. Spoon into a 9x9-inch baking dish.
3. Place sweet potatoes in a saucepan with water to cover. Bring to a boil, reduce heat, and simmer for 30 min. Drain; mash with butter and milk. Spread mash over the meat mixture. Bake in a 400F oven until brown, 30 mins. Garnish with more cilantro.