Wednesday, March 16, 2011

Texas Shepherd's Pie

Potatoes + Cheese + Meat = Comfort Food. Sometimes you just need some, right? :) Add some veggies and spices to the mix and you've got a great meal. We don't eat a lot of ground beef in our family, but when I saw this recipe, I knew we had to make it, and I'm sure glad we did. It was so delicious.
Texas Shepherd's Pie
Adapted from Evil Shenanigans

6 small Red potatoes (or 2 Russett), diced into 1/2-in. pieces
1 Tbs. butter, softened
1/2 cup milk (I used skim with great results)
1 1/3 cup shredded pepperjack cheese, divided
1 1/2 tsp. salt, divided
1 Tbs. olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. paprika
1/4 tsp. red pepper flakes
1 lb. ground beef
1 can black beans, rinsed and drained
1 cup frozen corn
1 can diced tomatoes (or 1 c. chopped fresh)

Heat oven to 350 degrees and spray baking dish with non-stick cooking spray. Boil potatoes until they are fork tender. Drain and cream with butter and milk until smooth, creamy consistency. Add more milk if needed. Add 1/2 tsp. salt and 1 cup of cheese, mix well. Set aside. Heat oil in large skillet over medium heat. Add onions and 1 tsp. salt. Once onions are softened (about 5 minutes), add garlic and remaining spices. Stir until fragrant, about one minute. Add the ground beef and stir until well-browned. Add in the black beans and corn and cook until the corn is heated through. Add tomatoes and then transfer to baking dish. Spread remaining cheese on top of meat mixture. Then spread potatoes on top (I had to use my fingers b/c the potatoes were pretty sticky). Bake about 35 minutes, until juices are boiling. Broil for 3-5 minutes until potatoes are browned to desire. Allow the casserole to rest 5-10 minutes before eating.


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