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Spicy Shepherd's Pie Recipe

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Taco seasoning adds zip to this hearty main dish. It's easy to top with instant mashed potatoes, which I stir up while browning the beef.—Mary Malchow, Neenah, Wisconsin

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Spicy Shepherd's Pie Recipe

Prep/Total Time: 30 min.

Yield: 4-6 Servings

15 15 30

Ingredients

1 package (6.6 ounces) instant mashed potatoes
1 pound ground beef
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11 ounces) Mexicorn, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 envelope taco seasoning
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/8 teaspoon garlic powder
1 cup (4 ounces) shredded cheddar cheese, divided

Directions

Prepare mashed potatoes according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, corn, olives, taco seasoning, chili powder, salt and garlic powder. Bring to a boil; cook and stir for 1-2 minutes.
Transfer to a greased 2-1/2-qt. baking dish. Top with 3/4 cup cheese. Spread mashed potatoes over the top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 12-15 minutes or until cheese is melted. Yield: 4-6 servings.

Editor's Note: You may substitute 4-1/2 cups hot homemade mashed potatoes for the instant potatoes if desired.

Originally published as Spicy Shepherd's Pie in Quick Cooking September/October 1998, p21

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