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Smoky Southwestern Shepard’s Pie

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Why I Love This Recipe

Adapted from a 39th Pillsbury Bake-Off cover recipe. (Kristina’s)

Ingredients You'll Need

1 1/2 lb. lean ground beef
1/2 cup chopped onion
2 cups water
3 tablespoons margarine or butter
1/2 teaspoon salt
3/4 cup milk
2 cups mashed potato flakes
1 (4.5-oz.) can chopped green chiles
4 oz. (1 cup) shredded Mexican cheese blend
1 (10-oz.) can enchilada sauce
1 to 2 chipotle chiles in adobo sauce, seeded and finely minced
1/2 teaspoon cumin
1/2 teaspoon dried oregano leaves
1 (11-oz.) can vacuum-packed whole kernel corn with red and green peppers, drained
1/8 teaspoon paprika
1/3 cup sliced green onions
1 small tomato, cut into 6 wedges


Heat oven to 400°F. In large skillet, brown ground beef round with onion over medium-high heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Meanwhile, in medium saucepan, combine water, margarine and salt. Bring to a boil. Remove from heat. Stir in milk and potato flakes. Cover; let stand 5 minutes. Stir in green chiles and 1/2 cup of the cheese. Drain beef mixture. Add enchilada sauce, chipotle chiles, cumin and oregano; mix well. Bring to a boil. Remove from heat. Spread beef mixture in ungreased shallow 2-quart casserole. Top with corn. Spread potatoes evenly over corn. Sprinkle with remaining 1/2 cup cheese. Bake at 400°F. for 13 to 17 minutes or until cheese is melted and filling is bubbly. Sprinkle with paprika and green onions. Arrange tomato wedges in center of casserole. Let stand 5 minutes before serving.

Serving size: 6 servings

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