- 1 (7-ounce) can chipotle chiles in adobo sauce
- 2 1/4 pounds peeled sweet potatoes, cut into 1-inch pieces
- 1 cup 2% reduced-fat milk
- 1 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 2 pounds ground sirloin
- Cooking spray
- 2 cups chopped onion
- 1 cup chopped carrot
- 3 garlic cloves, minced
- 1 cup frozen green peas, thawed
- 1/2 cup crushed tomatoes
- 1/4 cup chopped fresh parsley
- 3 tablespoons steak sauce (such as A-1)
- 2 tablespoons tomato paste
- 1/2 teaspoon cracked black pepper
- calories 408
- caloriesfromfat 29 %
- fat 13.2 g
- satfat 5.2 g
- monofat 5.6 g
- polyfat 0.7 g
- protein 28.3 g
- carbohydrate 43.4 g
- fiber 6.3 g
- cholesterol 84 mg
- iron 3.7 mg
- sodium 480 mg
- calcium 105 mg
How to Make It
Preheat oven to 400°.
To prepare topping, remove 1 chile and 2 teaspoons sauce from can; reserve remaining chiles and sauce for another use. Coarsely chop 1 chile.
Place potatoes in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until very tender. Drain. Place potatoes, chopped chile, 2 teaspoons adobo sauce, milk, salt, and 1/4 teaspoon pepper in a large bowl. Beat with a mixer at medium speed until smooth.
To prepare filling, cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Remove from pan; drain.
Heat pan coated with cooking spray over medium-high heat. Add onion, carrot, and garlic; sauté 8 minutes or until tender. Return beef to pan; stir in peas and remaining ingredients. Cook 2 minutes.
Spoon beef mixture into a 3-quart casserole; top with sweet potato mixture, spreading evenly. Bake at 400° for 30 minutes or until thoroughly heated.