I make this several times a year, and it's well worth it. So good.
Topping:
1 chipotle from a can chipotle chiles in adobo sauce
2 1/4 lbs. peeled sweet potatoes cut into 1 in. pieces
1 cup milk, 1% or whole
1 tsp salt
1/4 tsp. black pepper
Filling:
2 lbs. ground beef
1 large onion
1 cup chopped carrot
1 cup frozen corn
3-4 garlic cloves, minced
1 cup frozen green peas
1/2 cup canned diced tomatoes
2 tsp adobo sauce
3 tbsp steak sauce or 1.5 tbsp worchestershire
2 tbsp. tomato paste
Salt and pepper
Green onions for garnish
Preheat oven to 400. For topping, remove 1 chile and 1 tsp. adobo sauce, chop chile. Save the rest of the can for other use. Place potatoes in saucepan, cover with water. Bring to a boil, cook 15 minutes or until very tender, drain. Place potatoes, chopped chile, adobo sauce, milk, salt and pepper in a large bowl. Beat with a mixer until smooth.
For filling, cook beef in large skillet until browned, remove and drain. Heat pan again, coat with cooking spray, add onion and carrots, saute for about 6- 7 minutes, add garlic and saute for another 2 minutes until tender. Return beef to pan, stir in peas and remaining 6 ingredients, cook for a few minutes. Spoon beef into a 9 x 13 pan, top with sweet potato mixture, spreading evenly. Bake at 400 for 30 minutes or until thoroughly heated.
