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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Savory mexi twist on shepherds pie with ground beef, beans, corn, chiles, in a cumin-tinged tomato-y sauce smothered in mashed potatoes Ingredients:
1 (14 1/2 ounce) can kidney beans |
1 (6 ounce) can tomato paste |
1 onion, small |
1 lb ground beef |
1 (7 ounce) can diced green chilies |
1 (14 1/2 ounce) can beef broth |
1 (11 ounce) can mexican-style corn |
1 teaspoon onion powder |
1/2 teaspoon greek oregano |
1 teaspoon dried chipotle powder |
1 tablespoon cumin |
1 tablespoon flour |
1 teaspoon sugar |
1 1/2 cups mashed potatoes (i used leftover roasted garlic flavor instant potatoes) |
1 cup shredded cheese (i used 1/2 cheddar and 1/2 asiago) |
Directions:
1. Roughly chop the onion and saute with the ground beef, cooking until beef is no longer pink. Drain grease off. Drain corn and green chiles, and put them in one bowl. Drain kidney beans and add to the beef in pan. Also to this add the beef broth, tomato paste, onion powder, oregano, chipotle chile powder, cumin, flour and sugar. Simmer mixture uncovered over medium high heat until it thickens up slightly. Taste for seasoning, adding salt & pepper if necessary. Layer in 2-qt casserole, beginning with the meat mixture. Then add the corn and chiles mixture, ending with the mashed potatoes spread over the top. (Can refrigerate at this stage if desired. If so, allow longer bake time if starting cold). Bake covered at 350 for 35-40 minute until bubbly. Uncover and add the cheese and bake 10-15 minute more until all melted. (May put under low broiler if desired to get the cheese crusty). Serves 4.
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