Southwestern Shepherd's Pie |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 14 |
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This easy meal is hearty and colorful, with a great blend of Southwest flavors and heat! Suzette Jury - Keene, CA Ingredients:
3 pounds ground beef |
1 cup chopped onion |
2 cans (10 ounces each) enchilada sauce |
2 tablespoons king arthur unbleached all-purpose flour |
2 teaspoons chopped chipotle peppers in adobo sauce |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
2-1/2 cups water |
2 cups milk |
1/3 cup butter, cubed |
1 teaspoon salt |
4 cups mashed potato flakes |
2 cans (4 ounces each) chopped green chilies, undrained |
2 cups (8 ounces) shredded mexican cheese blend, divided |
2 cans (11 ounces each) mexicorn, drained |
2/3 cup chopped green onions |
paprika |
Directions:
1. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the enchilada sauce, flour, chipotle peppers, cumin and oregano; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. Meanwhile, in a large saucepan, combine the water, milk, butter and salt; bring to a boil. Remove from the heat. Stir in potato flakes until combined. Add chilies and 1/2 cup cheese.
3. Transfer meat mixture to two greased 11-in. x 7-in. baking dishes. Layer with corn, mashed potato mixture and remaining cheese. Sprinkle with green onions. Cover and freeze one casserole for up to 3 months.
4. Cover and bake the remaining casserole at 375° for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Sprinkle with paprika.
5. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.
6. Cover and bake at 375° for 20 minutes. Uncover and bake 15-20 minutes longer or until bubbly. Sprinkle with paprika. Yield: 2 casseroles (7 servings each).
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