Mexican Shepherd's Pie ala ~DKBB~

Mexican Shepherd’s Pie ala ~DKBB~

(original recipe, based on a dish from Blue Corn Café in Santa Fe, NM)

1 lb. ground beef

1 small onion, chopped

½ green pepper, chopped

1 small jalapeño, diced

Salt and pepper to taste

1 can black beans, rinsed and drained

2 cans fiesta or mexi corn, drained

1 can diced Hatch green chilies

½ to 1 tsp. turmeric

1 tsp. cumin

½ to 1 tsp. Mexican oregano

½ to 1 cup shredded Pepper Jack cheese

Mashed potatoes (enough to generously cover the top of the casserole)

• Preheat oven to 375° F.
• Peel and boil potatoes (4 to 6 medium-sized); when cook thoroughly, drain and mash with a little milk and butter; set aside.
• Brown ground beef with onion, green pepper, and jalapeño; drain excess grease; add salt and pepper to taste; add in black beans, corn, green chilies, and spices; mix well and warm all through.
• In a 9x13 (3 qt.) glass baking pan, place the meat/vegetable mixture, top that with the cheese, then spread a good layer of mashed potatoes over all.
• Bake for 30 to 35 minutes (until potatoes are getting brown on the top).
• Serve with salsa of choice (green is best, however).

Shepherd's Pie ala ~DKBB~

Shepherd’s Pie ala ~DKBB~

(original recipe in Dec. 2016 Cooking Light)

1½ cups beef stock

2 Tbsp. flour (I prefer Wondra)

1 tsp. black pepper

½ tsp. white pepper

12 to 16 oz. ground beef (at least 90% lean)

1 onion, chopped

1½ tsp. ground thyme

1½ tsp. minced garlic

2 4oz. cans of mushroom pieces, drained

¼ cup cooking sherry

2 Tbsp. Worcestershire sauce

½ tsp. kosher salt

2 cups frozen green peas, thawed

2 cups mashed potatoes                                                             

• Preheat oven to 450° F.
• Combine beef stock, flour, and peppers in a bowl and set aside.
• Cook ground beef and onion in cast iron skillet over medium high heat until browned, stirring to crumble; stir in thyme, garlic, and mushrooms and cook 3 minutes.
• Reduce heat to medium; stir in sherry, Worcestershire sauce, and salt; cook 3 minutes.
• Add stock mixture and bring all to a boil; cook 4 minutes or until thickened; stir in peas.
• Spread mashed potatoes over the beef mixture; bake at 450° F for 15 minutes, then turn on broiler (do not remove pan from oven) and broil for 4 minutes or until lightly browned.
• Allow to cool just a bit before serving.