Southwestern Shepherd’s Pie

Name: Southwestern Shepherd's Pie
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 2 casseroles (6 servings each).
Cuisine: North America, Mexican
Ingredients: 3 pounds ground beef; 1 cup chopped onion; 2 cans (10 ounces each) enchilada sauce; 2 tablespoons all-purpose flour; 2 teaspoons chopped chipotle peppers in adobo sauce; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 2-1/2 cups water; 2 cups 2% milk; 1/3 cup butter, cubed; 1 teaspoon salt; 4 cups mashed potato flakes; 2 cans (4 ounces each) chopped green chiles, undrained; 2 cups shredded Mexican cheese blend, divided; 2 cans (11 ounces each) Mexicorn, drained; 2/3 cup chopped green onions; Paprika

TOTAL TIME: Prep: 35 min. Bake: 25 min. YIELD: 2 casseroles (6 servings each).

Guests will eat this hearty meal right up! You can freeze one of the pies for another day. —Suzette Jury, Keene, California

Ingredients

3 pounds ground beef
1 cup chopped onion
2 cans (10 ounces each) enchilada sauce
2 tablespoons all-purpose flour
2 teaspoons chopped chipotle peppers in adobo sauce
1 teaspoon ground cumin
1 teaspoon dried oregano
2-1/2 cups water
2 cups 2% milk
1/3 cup butter, cubed
1 teaspoon salt
4 cups mashed potato flakes
2 cans (4 ounces each) chopped green chiles, undrained
2 cups shredded Mexican cheese blend, divided
2 cans (11 ounces each) Mexicorn, drained
2/3 cup chopped green onions
Paprika

Directions

1. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; crumble meat;drain. Add the enchilada sauce, flour, chipotle peppers, cumin and oregano; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. Meanwhile, in a large saucepan, combine the water, milk, butter and salt; bring to a boil. Remove from the heat. Stir in potato flakes until combined. Add chiles and 1/2 cup cheese.
3. Transfer meat mixture to 2 greased 11x7-in. baking dishes. Layer with corn, mashed potato mixture and remaining cheese. Sprinkle with green onions. Cover and freeze 1 casserole for up to 3 months.
4. Cover and bake the remaining casserole at 375° for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Sprinkle with paprika.
5.
Freeze option: Cover and freeze unbaked casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.
6. Cover and bake at 375° for 20 minutes. Uncover and bake until bubbly, or until a thermometer inserted in center reads 165°, 15-20 minutes longer. Sprinkle with paprika.

Nutrition Facts

1 serving: 500 calories, 26g fat (12g saturated fat), 104mg cholesterol, 917mg sodium, 35g carbohydrate (7g sugars, 3g fiber), 30g protein.