Southwestern Shepherd's Pie - Crock Pot

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 2 dried new mexico chiles or 2 any dried red chilies
• 2 cups boiling water
• 1 tablespoon vegetable oil
• 2 lbs stewing lamb, cut into 1 inch cubes
• 2 medium onions, finely chopped
• 4 -5 garlic cloves, smashed
• 1 -2 jalapeno pepper, finely chopped
• 2 teaspoons cumin seeds
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon cracked black peppercorns
• 1 teaspoon grated lime zest
• 1/2 cup lime juice
• 4 medium sweet potatoes, cooked and mashed
• 2 tablespoons butter
• 1 tablespoon packed brown sugar
• salt & freshly ground black pepper

Recipe

• 1 in a heat proof bowl, soak chilies in boiling water for 30 minutes.
• 2 drain, discarding soaking liquid and stems.
• 3 pat dry, chop finely and set aside.
• 4 in a non stick fry pan, heat oil over medium high heat, add lamb in batches, and brown on all sides.
• 5 using a slotted spoon, transfer to crock pot.
• 6 reduce heat to medium, add onions to fry pan and cook, stirring, until softened.
• 7 add garlic, jalapeno peppers, cumin seeds, oregano, cinnamon, allspice, salt, peppercorns and reserved chilies and cook, stirring for 1 minute, stir in lime juice and zest.
• 8 pour over lamb and stir to combine.
• 9 sweet potato topping: in a bowl, mix together sweet potatoes, butter and brown sugar until well combined.
• 10 season to taste.
• 11 spread topping over lamb mixture.
• 12 cover and cook on low for 8 hours or on high for 4 hours, until lamb is tender and mixture is hot and bubbling.