Smoky Southwestern Shepard's Pie
  • 1 1/2 lb. lean ground beef round
  • 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 canned chipotle chiles in adobo sauce (from 11-oz. can), drained, seeded and chopped
  • 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
  1. 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.
  2. Serving size: 6 servings
Smoky Southwestern Shepard’s Pie (Kristina’s cover recipe from the 39th Pillsbury Bake-Off)