Southwest Ranchers Pie

2 lbs. Ground Beef
3-4 lbs. sweet potatoes, peeled and diced
1 Tbsp. vegetable or olive oil
1 onion, diced
4 oz. frozen corn
4 oz. frozen peas
2 tablespoons tomato paste
2 tablespoons Guajillo chili powder
½ tsp. ground cumin
½ tsp cayenne powder
1 tsp ground black pepper
1 tsp. onion powder
2 tsp. garlic powder
¼ cup Worcestershire sauce
¼ cup orange juice or beer
3 tsp. kosher salt, divided
2 Tbsp. butter
½ cup cream
1 cup shredded cheddar cheese 

Place sweet potatoes in a large pot of salted water, and boil until completely tender.

  • While the potatoes are cooking, place a large skillet or pot over medium-high heat. Add the oil and the onion, and cook for 3-5 minutes until the onion is translucent. Add the beef to the onion, then sprinkle on 2 tsp. of salt, onion powder, and garlic powder. Mix the spices into the meat, breaking it up with a spoon, and allow to cook for an additional 5 minutes.
  • Add Worcestershire sauce and tomato paste and gently cook until tomato paste is caramelized. Deglaze with ¼ cup orange juice or beer and cook until most of the liquid is gone then add frozen vegetables and turn off the heat.
  • Once the sweet potatoes are cooked, drain and then return them to the boiling pot. Add butter, cream and remaining salt, and blend with an immersion blender until smooth. If you prefer lumpier potatoes, mash by hand using a masher.
  • Layer the meat mixture into a 9×13 casserole dish, then spoon the potatoes over the top, spreading to cover the meat completely.
Spread shredded cheese on top of the potatoes, and place in a 425 degree oven for about 15-20 minutes or until cheese is slightly browned and everything is hot all the way through.

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