Chipotle-Sweet Potato Shepherd's Pie

Ingredients

• 1 cup carrots chopped
• 7 ounce chipotle chiles in adobo sauce canned
• 0.3 cup parsley fresh chopped
• 3  garlic cloves minced
• 2 pounds ground sirloin 
• 1 teaspoon kosher salt 
• 1 cup milk 2% reduced-fat
• 2 cups onion chopped
• 1 cup peas green frozen thawed
• 0.3 teaspoon cracked pepper black
• 0.5 teaspoon cracked pepper black
• 3 tablespoons steak sauce (such as A-1)
• 2.3 pounds sweet potatoes peeled cut into 1-inch pieces
• 2 tablespoons tomato paste 
• 0.5 cup tomatoes crushed

Equipment

• bowl
• frying pan
• sauce pan
• oven
• blender

Directions

1. Preheat oven to 40
2. To prepare topping, remove 1 chile and 2 teaspoons sauce from can; reserve remaining chiles and sauce for another use. Coarsely chop 1 chile.
3. Place potatoes in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until very tender.
4. Drain.
5. 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.
6. To prepare filling, cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble.
7. Remove from pan; drain.
8. Heat pan coated with cooking spray over medium-high heat.
9. Add onion, carrot, and garlic; saut 8 minutes or until tender. Return beef to pan; stir in peas and remaining ingredients. Cook 2 minutes.
10. Spoon beef mixture into a 3-quart casserole; top with sweet potato mixture, spreading evenly.
11. Bake at 400 for 30 minutes or until thoroughly heated.