MEXICAN SHEPHERDS PIE
serves 4-6
2 lbs. potatoes, peeled, washed & cubed
1/2 c. whole milk
2 Tbsp. butter
1 cup Monterey jack cheese or (Sargento 4 mexican cheeses) 1/4c. to put in the potatoes the other 1/4c. to put on top
2 chipotle peppers in adobo, chopped fine (the peppers will make the potatoes spicy, so use according to your palate)
salt to taste
2 Tbsp. veggie oil
1 lb. ground beef
1 small green bell pepper, diced
1/3 c. diced onion
2 Tbsp. tomato paste
1 tsp. dried oregano
1/2 tsp. paprika
1 tsp. ground cumin
2 tsp. chili powder ( I used ancho chili powder)
8 1/2 oz. can whole corn kernels, drained & rinsed (1 cup)
1/2 c. black beans, drained & rinsed
1/4 c. fresh cilantro, chopped
Preheat oven to 350 degrees F.
FOR THE MEAT MIXTURE: (which you should make first)
Put oil in a large pan & saute onion & the pepper. Once they begin to get soft add the beef breaking it up with a spoon as it cooks.
When the beef starts to turn brown add the herbs & spices stir to incorporate well. Take the tomato paste & dilute it in 2 tablespoons of water & add it to the beef. Next add the corn, beans, cilantro & taste for salt.
Put the beef mixture in a 8 inch casserole dish, spreading the mixture evenly. Set aside
FOR THE MASHED POTATOES:
Put the milk & butter in a small sauce pan & heat on low.
Bring a large pot of water to a boil & add salt. Place the cubed potatoes in the hot salted water, cover the pot & cook until the potatoes are soft.
When the potatoes are ready, drain them & put them back into the pot. Put the pot back on the stove over low heat. Add the chipotle peppers & the milk. With an old fashioned masher, mash the potatoes until smooth. Stir in cheese & taste for salt.
Spread the mashed potatoes over the meat mixture in an even layer. Sprinkle the top of the potatoes with the other 1/4c. of cheese.
Bake for 15-20 minutes until heated through.
