Shepherd's Pie Southwest Style
Ground Beef Filling:
2 lbs Wells Farms ground beef
1 small onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 can (10 oz) enchilada sauce
1 - 2 chipotle chilies in adobo sauce (seeded and chopped)
2 tsp of the adobo sauce
1/2 tsp cumin
1/2 dried oregano
2 cups whole kernel corn
6 small/medium yellow potatoes, peeled and cubed
3 T sour cream
2 T butter
1/2 cup Mexican Cheese
1 (4.5 oz) can chopped green chilies
1 - 2 cups shredded Mexican cheese
3 green onions chopped
1 tomato sliced into wedges
Heat oven to 400 degrees.
In a skillet brown ground beef. Once the ground beef is browned, add onion and bell pepper. Cook until peppers just start to soften. Add enchilada sauce, chipotle chilies, adobo sauce, cumin, and oregano. Bring to a boil. Remove from heat. If cooking in a cast iron or oven proof pan, set aside. If your pan is not oven proof, add the beef mixture to a casserole dish.
In small stock pot, bring several cups of water to a boil. Add the potatoes and cook until soft and fork tender. Drain potatoes. Add back to the pot and add sour cream and butter. Mash potatoes. Add 1/2 cup cheese and can of green chilies.
Top the beef mixture with the corn.
Top the corn with the mashed potato mixture.
Sprinkle with 1 cup of the cheese and a light sprinkle of smoked paprika.
Place casserole dish or cast iron pan, whichever you are using, into the oven and cook 15 minutes or until cheese is melted and the ground beef mixture is bubbling.
Sprinkle with the green onions and top with tomato slices just be fore serving.
*This makes quite a bit. You can cut the recipe in half if you would like, enjoy the leftovers, or split the recipe into two dishes and freeze one for later.