Casseroles
Southwestern Sweet Potato Shepherd’s Pie
Makes 6 to 8 servings
2 pounds sweet potatoes, peeled and diced
5½ teaspoons kosher salt, divided
½ cup whole milk
4 tablespoons unsalted butter, divided
1¾ teaspoons ground black pepper, divided
1 pound ground chuck
2 tablespoons all-purpose flour
2 teaspoons chili powder
1 teaspoon ground cumin
1 medium yellow bell pepper, seeded and chopped
1 small yellow onion, chopped
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can fire-roasted diced tomatoes, drained
1 tablespoon chopped fresh cilantro
½ cup shredded Monterey Jack cheese
Garnish: chopped fresh cilantro
1. Preheat oven to 400°.
2. In a medium Dutch oven, bring potatoes, 2 teaspoons salt, and water to cover by 1 inch to a boil over medium-high heat. Reduce heat to medium-low; cook until fork-tender, 15 to 20 minutes. Drain well, and return to pot. Using a potato masher, mash potatoes to desired consistency. Stir in milk, 3 tablespoons butter, 1½ teaspoons salt, and ¾ teaspoon black pepper.
3. In a large saucepan, heat remaining 1 tablespoon butter over medium-high heat. Add beef, flour, chili powder, cumin, remaining 2 teaspoons salt, and remaining 1 teaspoon black pepper; cook, stirring frequently, until beef is browned, about 5 minutes. Add bell pepper and onion; cook until tender, about 5 minutes. Remove from heat; stir in beans, tomatoes, and cilantro. Spoon beef mixture into a 13x9-inch baking dish. Top with sweet potato mixture.
4. Bake for 20 minutes. Increase oven temperature to broil. Sprinkle cheese onto casserole, and broil until cheese is golden brown, about 5 minutes. Let stand for 10 minutes before serving. Garnish with cilantro, if desired.
MEATY SPINACH RAVIOLI BAKE
Makes 6 to 8 servings
1 teaspoon vegetable oil
½ pound ground sirloin
2 plum tomatoes, diced
1 small yellow onion, minced
1 clove garlic, minced
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper
1 (24-ounce) jar tomato and basil pasta sauce
¼ cup chopped fresh parsley
1 (5-ounce) bag fresh baby spinach, roughly chopped
1 (8-ounce) package shredded Italian cheese blend
1 (24-ounce) package frozen cheese ravioli
Garnish: chopped fresh parsley
1. Preheat oven to 375°. Spray a 13x9-inch baking dish with cooking spray.
In a small Dutch oven, heat oil
