Southwest Shepherds Pie

I changed up the original recipe to come up with this Southwest version. Turned out pretty awesome and the beef was much more flavorful. I use McCormick's Southwest Seasoning on a lot of my beef recipes including this one; it's the first Southwest seasoning I have found without sugar in it. Anyways, the original recipe is a four layer beef and bacon casserole, which I have also made and really like, and that recipe can be found in the link at the end of this post.

​Southwest Shepherds Pie
Ingredients:
For the sweet potato mash:

• 3 to 4 medium-sized sweet potatoes (1¼ pounds/560 grams)
• ¼ cup (60 mL) coconut milk 
• ½ teaspoon dried sage
• ¼ teaspoon salt

For the cauliflower mash:

• 1 head cauliflower (1½ pounds/750 grams), chopped into florets
• ¼ cup (60 mL) coconut milk
• ½ teaspoon salt
• 1 teaspoon ground black pepper

For the ground beef mixture:

• 2 pounds (910 grams) ground beef
• 1 green pepper
• 1 garlic clove, minced
• 1 medium yellow onion, diced
• 1 tbsp Southwest seasoning (I use McCormick's Southwest Seasoning)
• coconut oil, for greasing the baking dish

Directions:

1. Preheat the oven to 400°F (205°C). Poke holes in sweet potato with a fork. Place on a rimmed baking sheet and bake for 35 to 40 minutes or until the sweet potatoes are soft and easily pieced through with a knife. The time may range depending on the thickness of the sweet potatoes. 
2. While the potatoes are baking, steam the cauliflower. Once cauliflower is fork tender, place it in a food processor or blender and puree until cauliflower becomes soft and resembles mashed potatoes. Then add the coconut milk and salt and pepper and continue to blend until you have a smooth consistency. Remove from the blender and set aside. Clean out the blender for the sweet potato mash. 
3. When sweet potatoes are soft, remove their skins and place in the food processor or blender. Blend until the sweet potato breaks down, then add the coconut milk, sage, and salt and pepper and puree until smooth. Set aside for later.
4. Lastly, cook beef in a large nonstick skillet over medium heat 8 minutes or until browned; drain and set aside. Melt oil in skillet; add garlic, onion and pepper. Cook 5 minutes or until onion and peppers are tender. Return beef to skillet and stir in Southwest seasoning and cook another 5 or so minutes, then remove pan from heat.
5. Create the layers: Use a slotted spoon to remove half of the meat mixture from the excess liquid in the pan and place in the prepared baking dish in one layer. Then pour the cauliflower mash mixture on top of the meat and spread out. Then, using the slotted spoon, add the other half of the meat on top of the cauliflower mash. Lastly, pour the sweet potato mash on top and spread it out on top of the meat.
6. Turn oven down to 350°F (175°C) degrees. Place the casserole in the oven and bake for 30 minutes, or until the casserole begins to bubble. Then turn on the broiler to high and cook for 5 minutes to brown the top of the casserole. Let rest to thicken and garnish with the bacon before serving.

​Original recipe found here