Taco Sweet Potato Shepherd's Pie

Ingredients

• 1 pound sweet potatoes, peeled and diced
• 1/4 cup low-fat milk
• 1 cup shredded sharp Cheddar cheese
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon grated lime zest
• 3/4 teaspoon salt, divided
• 1/4 teaspoon ground pepper
• 1 tablespoon extra-virgin olive oil
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 1 tablespoon minced jalapeño pepper
• 8 ounces lean ground beef
• 1 tablespoon tomato paste
• 2 teaspoons hot chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 3/4 cup low-sodium beef broth
• 1 cup frozen corn kernels
• 1 (15 ounce) can black beans, rinsed and drained
• 1 medium green bell pepper, chopped
• 1 tablespoon fresh lime juice

Instructions

1. Cook sweet potatoes in a large pot of boiling water until tender, 10 to 12 minutes. Drain, then return the sweet potatoes to the pot. Cook over medium-low heat until excess moisture is evaporated, 1 to 2 minutes. Remove from heat. Add milk and mash with a potato masher until smooth. Stir in Cheddar, cilantro, lime zest, 1/4 teaspoon salt and pepper; set aside.
2. Heat oil in a 10-inch cast-iron skillet over medium heat. Add onion, garlic and jalapeño and cook until softened, about 5 minutes.
3. Add beef and cook, breaking up with a wooden spoon, until browned, about 8 minutes. Stir in tomato paste, chili powder, cumin, coriander and oregano and cook until fragrant, about 1 minute. Stir in broth, scraping up any browned bits. Stir in corn, black beans, bell pepper and remaining 1/2 teaspoon salt; cook until the liquid has nearly evaporated, about 10 minutes. Stir in lime juice.
4. Preheat broiler to high with rack set 6 inches from element.
5. Evenly spread the mashed sweet potatoes over the beef mixture in the skillet. Broil until just starting to brown, 7 to 8 minutes. Let the pie rest for 5 minutes before serving.