Tex Mex Shepherd Pie Food

TEX-MEX SHEPHERD'S PIE

Steps:

• Preheat the oven: to 425oF. Have on hand a 9- x 13-inch or 2-quart, shallow baking dish.

TEX MEX SHEPHERD'S PIE

Steps:

• In a skillet over med-high heat, crumble and brown beef with onion, green peppers and garlic, until no longer pink. Drain.
• In the same empty skillet, add tomatoes, kidney beans, corn, tomato sauce and spices; stir well.
• Return the hot drained beef mixture to the skillet and mix well. Simmer for about 10 minutes. Pour into the bottom of a 13" x 9" (or larger) baking pan. Sprinkle with the 1/2 cup cheese; set aside.
• While beef is browning, etc -- in a large pot, boil potato chunks in salted water until tender; drain.
• Return to hot pot and mash with butter, milk, and sour cream.
• Add 1 cup ONLY of the cheese, green chilies, and the salt, pepper and chives. Mash to desired consistancy.
• Evenly spread potatoes over cheese layer in the pan.
• Evenly sprinkle potatoes with remaining 1/2 cup cheese.
• Bake at 350 for 25-30 minutes.

TEX-MEX SHEPERD'S PIE

Steps:

• Preheat oven to 450°F. Combine chicken, salsa and beans in 9-inch-diameter glass pie dish; stir to blend well. Spoon potatoes atop filling in pie dish, covering completely. Sprinkle with cheese and half of cilantro. Bake casserole until filling is bubbling, cheese melts and potatoes are beginning to brown, about 20 minutes. Sprinkle with remaining cilantro.

TEX-MEX SHEPHERD PIE

Steps:

• Cut potatoes into 2-inch (5 cm) chunks.
• In saucepan of boiling water, cook potatoes for about 20 minutes or until tender but not mushy; drain and mash.
• Blend in milk, butter and 1/2 teaspoon (2 mL) each of the salt and pepper.
• Meanwhile, in large skillet, heat oil over medium heat.
• Add carrots, onion, green pepper, chili powder, cumin and cayenne; cook, stirring occasionally, for 5 minutes or until onion is softened.
• Add bulgur and flour; cook, stirring, for 1 minute.
• Gradually pour in stock.
• Reduce heat to low; cover and cook for 10 minutes or until liquid is absorbed.
• Add corn and remaining salt and pepper.
• Spread in 8-inch (2 L) square glass baking dish; spread mashed potatoes over top.
• Sprinkle with parsley. (Make-ahead: Cover and refrigerate for up to 1 day; reheat covered).
• Bake in 350°F (180°C) oven for about 30 minutes or until filling is bubbling.
• Broil for 2 minutes or until light golden.

VEGETARIAN TEX-MEX SHEPHERD'S PIE

Steps:

• Boil potatoes until tender, drain and mash.
• Blend with milk, parsley, butter and 1/2 tsp.
• each of salt and pepper.
• Heat oil and sauté carrots, onion, pepper, chili powder, cumin and cayenne for about 5 minutes.
• Add bulgur and flour; cook, stirring for 1 minute.
• Gradually add stock, cover and cook over low heat until liquid is absorbed, about 10 minutes.
• Add corn and remaining salt and pepper.
• Spread vegetable mixture in 8 inch glass baking dish.
• Spread potatoes on top and broil for 2 minutes or until golden.