Name: Tex-Mex Shepherd’s Pie
Prep time: 35 min
Total time: 1 h
Yield: 4 - 6
Ingredients: 2 lb. red-skinned potatoes, peeled and cut into 1 1/2-inch chunks; 2 1/2 tsp. kosher salt; 1 tbsp. olive oil; 1 red onion, chopped; 1 poblano pepper, seeded and chopped; 1 1/4 lb. ground beef; 2 cloves garlic, finely chopped; 1 tbsp. chili powder; 1 1/2 tsp. ground cumin; 1/2 tsp. black pepper; 1 (10-ounce) can diced tomatoes and green chiles (such as Ro-Tel); 1 c. frozen corn kernels; 1/4 c. chopped fresh cilantro; 2 tbsp. salted butter; 3/4 c. half-and-half, warmed; 2 c. shredded Mexican cheese blend

Step 1Preheat the oven to 425˚. Put the potatoes in a medium saucepan and cover with cold water by 1 inch. Add 1 teaspoon salt and bring to a boil. Reduce the heat to maintain a steady simmer and cook until tender, 12 to 15 minutes. Drain and return to the pot.

Step 2Meanwhile, heat a 10-inch ovenproof skillet over medium-high heat. Add the olive oil, then stir in the red onion and poblano and cook, stirring occasionally, until the onion is softened and lightly browned, 6 to 7 minutes.

Step 3Add the ground beef and 1 teaspoon salt and continue to cook, breaking the meat into smaller pieces, until no longer pink, about 4 minutes. Stir in the garlic and then the chili powder, cumin and black pepper until the spices evenly coat the meat and vegetables.

Step 4Add the diced tomatoes with their juices and the frozen corn. Cook, stirring occasionally, until the liquid has thickened, 5 to 7 minutes. Remove from the heat and stir in the cilantro.

Step 5Add the butter and warmed half-and-half to the potatoes and mash well. Stir in 1 cup cheese and season with the remaining ½ teaspoon salt. Spread the potatoes over the meat in the skillet and top with the remaining 1 cup cheese. Bake until the filling is bubbly and the cheese is melted and golden, about 20 minutes. Let stand 5 to 10 minutes before serving.

Tex-Mex Shepherd’s Pie

Ingredients

Directions

Beef