Change up classic shepherd's pie with spicy barbecue sauce and sweet potatoes. Recipe Courtesy of BH&G
- • 1 ½ pounds sweet potatoes, peeled and cut into 2-inch pieces
- • ½ cup light sour cream
- • ¼ cup milk
- • ½ teaspoon salt
- • ¾ cup shredded cheddar cheese (3 ounces) (Save ¼ cup to sprinkle on top)
- • 1 ½ pounds lean ground pork
- • 1 medium red sweet pepper, chopped (3/4 cup)
- • 1 medium onion, chopped (1/2 cup)
- • 2 cloves garlic, minced
- • 1 - 14.5 ounce can diced tomatoes
- • 1 cup bottled hot and spicy barbecue sauce
- • 12 ounce package frozen whole kernel yellow corn (1 1/2 cups)
- • ½ cup coarsely chopped dill pickle
- • 2 tablespoons yellow mustard
- • 1 teaspoon dried oregano, crushed
- • 1 Sheet of Puff Pastry (CHEF see note at bottom)
Preheat oven to 350°F. In a large saucepan cook potatoes in enough lightly salted boiling water to cover for 15 to 20 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Gradually add sour cream, milk and salt, mashing or beating to make potato mixture light and fluffy. Stir in 1/2 cup cheese.
Meanwhile, in a large skillet cook pork, sweet pepper, onion, and garlic over medium heat until brown, stirring to break up meat as it cooks. Drain off any fat. Stir in undrained tomatoes, barbecue sauce, corn, pickle, mustard, and oregano. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes to blend flavors.
Spoon pork mixture into a 2 1/2-quart baking dish. Spoon mashed potatoes in mounds over pork mixture. Sprinkle with remaining 1/4 cup cheese. Bake about 20 minutes or until heated through and cheese melts.