My weekend went a little like this (if you were to follow me on Instagram, you’d know this already):
We have a bit of a Valentine’s Day tradition where Matt cooks dinner. He’s come a long way since our first Valentine’s Day together, and this year was no exception – expertly cooked filet with a baked potato and spicy green beans. It was delightful.
The rest of the weekend was spent doing necessary things around the house. On Saturday we had carryout from Oriental Spoon (our favorite local Korean spot) for lunch, then I made the above raspberry tart for a special upcoming post. We ended the day with pasta (from a box, with sauce from a jar. Shameful!) and homemade garlic bread . As part of Friday’s dinner, Matt made a mouth-watering herb butter that carried over incredibly to the garlic bread (using a Companion Bread french loaf). The mix was butter, parley, thyme, and salt and ohhhhh boy was it an excellent topping for steak, then bread.
Sunday looked a little bit like Saturday, but with more cleaning and way less relaxation. I made roasted chickpeas for the 2nd time (topped with olive oil, lots of salt, garlic powder, and a little Parmesan) and we attempted an at-home chicken “fried” rice for dinner – excellent minus the mushy rice.
I hate cooking rice. Quinoa? Works every time. Rice? Mush-mouth, every.darn.time.
Anyway, the chicken fried rice was actually a worthy take-out substitute, BUT. But. It didn’t hold a candle to what we had the weekend before. Sweet potato chorizo shepherd’s pie. No words.
Well, maybe a few.
Adapted from Half Baked Harvest.
- 1 white onion, diced
- 3 cloves garlic, minced
- 1 shallot, thinly sliced
- 1 tbsp oil (olive, grapeseed, coconut)
- 1 lb chorizo, casings removed
- 2 cups curly kale, roughly chopped (about 3/4 of a bunch)
- 2 medium sweet potatoes, peeled and cubed (size doesn't matter, as long as all cubes are the same size)
- 1 tsp salt
- 2 tbsp butter
- 1/4 cup milk (or non-dairy alternative)
- 1/8 tsp cinnamon
- 1 tbsp honey
- Salt and pepper, to taste
- Fresh cilantro and cotija or queso blanco, for topping
- Preheat oven to 400 degrees. Spray a casserole dish with nonstick spray and set aside.
- Place potatoes into a large pot and fill with cold water until potatoes are covered. Add a teaspoon of salt and bring water to a boil. Reduce heat and let water simmer until a knife slides easily through the potatoes, about 20 minutes.
- Meanwhile, add oil to skillet and heat over medium high. Add onion and shallot and saute until soft, about 5 minutes. Add garlic and heat for 1 minute. Add chorizo, breaking up large chunks as you stir. Cook until browned all the way through, continuing to break up large chunks as you go. When browned, add kale on top of chorizo and heat until it starts to wilt. Stir kale with chorizo until well combined.
- When potatoes are soft, drain and place in a medium bowl. Add milk and butter and mash using a potato masher or large spoon. Add cinnamon and honey and set aside.
- Put chorizo mixture into prepared casserole dish. Top with mashed sweet potatoes, spreading the potatoes to cover the entire casserole. Bake for 20 minutes, until sides are bubbling. Remove from oven and let sit for 5 minutes, then top with cotija and cilantro and serve.
This dish is the ultimate comfort food. It warms the belly – the heat of the chorizo folds into the richness of the sweet potato topping. Traditional shepherd’s pie can be heavy, but this shepherd’s pie? Every bite feels like you’re adding a blanket on a cold winter’s day.
Shepherd’s pie is truly a meat pie but in this version, chorizo doesn’t feel like the main star. It seems to costar in this dish with it’s very special new BFF, sweet potato, and boy do chorizo and sweet potato make a good match. Try it – throw in whatever veggies you like (greens make an excellent choice) and get ready to melt with each bite.
What’s your take on shepherd’s pie? Love it or leave it? You gotta try this version!