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Southwestern Shepards Pie

 Southwestern Shepherd's Pie

by Tiffany Gallehugh
•1 lb. lean ground beef
•1 1/2 lbs. Yukon gold potatoes, cut into 1-inch cubes( you can sub sweet potatoes too)
•1/2 cup organic milk
•2 Tbsp. butter
•2 Tbsp. chopped fresh cilantro
•1 tsp. sea salt, divided
•1 tsp. freshly ground black pepper, divided
•1/2 cup chopped onion
•2 cloves garlic, minced
•1 can (14 oz.) black beans, drained and rinsed
•1 can (14 1/2 oz.) diced tomatoes, drained
1/2 can of diced green chilies and 1T cumin and 2T chili powder
•1 1/2 cups corn kernels (thawed if frozen)
•1/2 cup shredded Cheddar cheese or more
 black olives chopped optional add to ground meat

Preheat oven to 350 degrees F.

Place potatoes in a large saucepan and add enough water to cover.  Cover pan and bring to a boil over high heat.  Reduce heat and simmer until potatoes are just tender, about 15 minutes.  Drain, return to the pot and add milk, butter, cilantro, 1/2 tsp. salt, and 1/2 tsp. pepper.  Mash until smooth.  Set aside.

In a large nonstick skillet over medium heat, saute beef, onion and garlic 8 to 10 minutes, or until beef is no longer pink and onions are tender.  Add beans, chiles,tomatoes and remaining salt and pepper and spices; bring to a boil.  Reduce heat and simmer 5 to 7 minutes to blend flavors.

In ovenproof 11x7-inch baking dish, spread meat mixture.  Spread corn evenly over meat; repeat with mashed potatoes.  Sprinkle with cheese.

Bake in preheated oven 20 minutes or until top is golden.


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