Mexican shepherds pie

I could bore you with the details of the craziness of my job and how I haven't been able to post a recipe lately because mainly I've been eating pizza and bfast out....or I could show you photos of my journey and give you an amazing recipe now. 

I visited virginia this week and was so blessed by friends, favorite food and gorgeous sunsets. 

Later I'll make a post about my favorite eatery in the whole wide world: the little grill collective

Now on to the recipe for Mexican shepherds pie. This all started when I had more butternut squash, jalapeños and sweet potatoes than I knew what to do with. 

What you'll need:

1/4 tube of Soy/chorizo (approx 1/4 c)

4 minces cloves of garlic

1 c diced onion

5 diced banana peppers 

1/2 garden tomato

1 med bell pepper chopped

1/2 diced jalapeño

1 sweet potato diced

1/4 c butternut squash diced

2 tbsp taco seasoning

2 tbsp Valentina hot sauce

1/2 c corn

1/2 c salsa

1 can chickpeas

1/2 c polenta or refried beans

2 tbsp olive oil

1 tsp garlic and herb seasoning

1/2 c milk

Method: 

1. Boil 1/2 sweet potato and butternut squash in sauce pan uncovered on med heat for 15 mins or until soft

2. In a frying pan pour in oil then cook 1/2 sweet potato, corn, soy/chorizo, bell pepper, jalapeño, onions, taco seasoning, and 3 cloves garlic until brown. (I usually let sweet potato cook for 5 min before adding in the rest). Add 1 tbsp Valentina and tomato. let marinate in for 2 mins. set aside in glass bowl.

2. Take saucepan ingredients and put in food processor with can of chickpeas, Valentina, almond milk and 1 clove garlic.

Process until a paste form.

3. Add salsa into glass bowl mixture and mix together

3. Grease 9 x 11 baking pan and add refried beans or broken polenta to bottom. Layer glass bowl mixture on top. Spread food process mixture as topping of pan. 

Bake at 350 for 25 mins or until browned edges and cooked all the way through