Ingredients

The following ingredients have 4 Servings
  • MASHED POTATOES:
  • 4 large russet potatoes (scrubbed clean)
  • ½ cup milk (plus more as needed)
  • 2 Tablespoons butter
  • 1 cup shredded Mexican cheese
  • salt and pepper to taste
  • FILLING:
  • 1 Tablespoon olive oil
  • 1 medium onion (small diced)
  • 2 large garlic cloves (minced)
  • 16 ounces ground beef
  • 2 Tablespoons all-purpose flour
  • 14 oz bag frozen southwest vegetable bend (corn, black beans, poblano chiles, red peppers, roasted onions, thawed)
  • 2 cups beef broth
  • ½ cup water
  • 3 Tablespoons taco seasoning
  • salt and pepper to taste
  • GARNISH:
  • Fresh chopped cilantro

Instruction

  • PREP OVEN AND DISH: Move oven rack to middle position and preheat to 400 degrees F. Lightly spray 9-inch deep-dish pie plate with nonstick cooking spray; set aside.
  • MAKE MASHED POTATOES: Using a fork, prick each potato about 5-10 times. Place potatoes in microwave, and cook on high for 5 minutes. Turn potatoes over and cook for another 5 minutes. Cut into largest potato with knife to check for doneness.
  • Cut potatoes in half, and cool for 5 minutes. Scoop out potatoes into large bowl, discarding skins. Add milk, butter, cheese, and salt and pepper to taste. Mash with potato masher until smooth, adding more milk as needed.
  • MAKE FILLING: While potatoes cook and cool, add 1 tablespoon oil to large skillet over medium-high heat. Add onion and garlic and sauté until softened and fragrant, about 2 minutes. Add ground beef and cook, breaking into chunks with back of wooden spoon. Continue to cook until browned and cooked through, about 5-6 minutes.
  • Sprinkle flour over meat mixture and stir until you don’t see any flour pockets. Add southwest vegetable blend, broth, water, and taco seasoning and bring to simmer. Continue to cook, while stirring often, until mixture is thickened and glossy, about 2-3 minutes. Season with salt and pepper to taste.
  • ASSEMBLE SHEPHERD’S PIE & BAKE: Pour meat and vegetable mixture into prepared pie dish, and then cover with mashed potatoes. Use fork to make decorative little peaks with potatoes (optional). Bake 10-15 minutes, or until mashed potatoes start to brown on peaks.
  • FOR SERVING: Cool shepherd’s pie on wire rack for 5 minutes before serving. Garnish with cilantro and serve.