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- 1 lb. lean ground beef
- 1 1/2 lbs. Yukon gold potatoes, cut into 1-inch cubes
- 1/2 cup milk
- 2 Tbsp. butter
- 2 Tbsp. chopped fresh cilantro
- 1 tsp. 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 1/2 cups corn kernels (thawed if frozen)
- 1/2 cup shredded Cheddar cheese
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, tomatoes and remaining salt and pepper; 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.
Cooks Tip: Yukon gold potatoes add extra flavor, but the butter and cilantro will enhance even instant mashed potatoes.
Excerpted from 300 Best Casserole Recipes by Tiffany Collins. Copyright 2010, published by Robert Rose Inc. www.robertrose.ca Reprinted by permission. All rights reserved.
Nutrition Info per serving: 358 calories; 13 g fat (7 g saturated fat; 4 g monounsaturated fat); 68 mg cholesterol; 948 mg sodium; 38 g carbohydrate; 5 g fiber; 24 g protein; 0.6 mg vitamin B6; 1.7 mcg vitamin B12; 34.7 mg iron; 5.1 mg zinc.