Tex-Mex Shepherd's Pie

• 1 14 oz. can fire-roasted diced tomatoes
• 2 garlic cloves, minced
• 1 small sweet onion, diced
• 1 green bell pepper, seeded and diced
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• salt and pepper (to taste)
• 1 11 oz. can corn, drained (or 2 cups corn, frozen)
• 1 15 oz. can black beans, drained and rinsed
• 3 sweet potatoes, cooked and mashed
• hot sauce (optional)

Mashed Sweet Potatoes

1. Skin, chunk, and boil the potatoes.
2. Beat with an electric mixer, adding splashes of non-dairy milk as you go.
   • Sweet potatoes generally require more liquid than regular potatoes when beating.
3. Once you get the right consistency, add salt and pepper to taste.
4. Optionally add a dash of chili powder.

Shepherd's Pie

1. Drain juice from tomatoes straight into a large skillet. Add a splash of water if needed so enough liquid lines the bottom of the skillet.
2. Add garlic, onion, and bell pepper and saute over high heat until onion and pepper start to get tender, about 3 minutes.
3. Add chili powder, cumin, oregano, a pinch of salt, a few dashed of black pepper, and stir to coat.
4. Taste. If you'd like a hotter flavor, add some hot sauce or more chili powder.
5. Add corn and black beans and stir to combine everything.
6. Continue to cook over medium until everything is thoroughly warm.
7. Spoon into a casserole or baking dish, and then spread mashed sweet potatoes on top. (no baking necessary)
8. Serve with hot sauce on the table.