Prep Time: 15 min
Cook Time: 1 hour
2 large sweet potatoes, peeled and cut into 1-inch cubes (about 1 1/2 pounds)
2 canned chipotles en adobo, chopped, plus 1 tablespoon adobo sauce
1 tablespoon butter, softened
1/2 teaspoon salt
1 pound ground lean beef (5% or less)
2 teaspoons canola oil
1 onion, chopped
1 zucchini, diced
1 yellow squash, diced
3 garlic cloves, minced
1 (15 1/2-ounce) can diced tomatoes
3/4 cup reduced-sodium chicken broth
2 canned chipotles en adobo, chopped
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 cup reduced-fat shredded Cheddar cheese
To make the potato topping, place the potatoes in a large pot with enough cold water to cover; bring to a boil. Cook until the potatoes are fork-tender, about 15 minutes. Drain and return to the pot. Add the chipotles, adobo sauce, butter, and salt; mash with a potato masher until the potatoes are smooth and creamy. Set aside.
Preheat oven to 375°F. Spray a 2-quart baking dish with nonstick spray.
Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the beef, breaking the beef apart with a spoon, and cook until browned, about 5 minutes. Transfer to a bowl.
Add the oil to same skillet and heat over medium-high heat. Add the onion, zucchini, squash, and garlic; cook, stirring, until vegetables are tender, about 8 minutes. Return the beef to skillet along with the tomatoes, broth, chipotles, cumin, and salt; bring to boil. Spoon the filling into prepared baking dish. Sprinkle the filling evenly with the cheese.
Spread the potato topping over the beef mixture. Bake until potato topping is lightly browned and the filling is bubbly along edges, 25–30 minutes. Let stand 5 minutes before serving.
Original Recipe by Paula Deen: Shepherd’s Pie
Recipe Courtesy of Bobby and Jamie Deen