Texas Cottage Pie recipe |
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02/28/2011
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Ingredients2 medium potatoes, peeled and cut into 1/2-inch pieces1 tablespoon butter, softened 1/2 cup milk or half and half, at room temperature 1 1/3 cup shredded pepper jack cheese, divided 1/2 teaspoon salt 1 tablespoon vegetable oil 1 medium onion, chopped 1 teaspoon salt 3 cloves garlic, minced 1 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon smoked paprika 1/4 teaspoon ground red pepper 1/8 teaspoon cinnamon 450g lean ground beef 1 cup canned black beans, drained and rinsed 1 cup frozen corn 1 cup diced tomatoes DirectionsHeat the oven to 180C and spray a baking dish with non-stick cooking spray.Steam, or boil, the potatoes until they are fork tender. Press the potatoes through a ricer, or mash with a masher, until smooth. Add the butter and half the milk. Mix, adding additional milk as needed, until the potatoes are smooth and creamy. Stir in 1 cup of the cheese and salt. Set aside to cool. In a medium skillet over medium heat add the oil. Once the oil shimmers add the onion and salt. Cook, stirring often, until softened. Add the chopped garlic, chili powder, cumin, smoked paprika, red pepper, and cinnamon and cook until fragrant, about one minute. Add the beef and cook, stirring frequently, until well browned. Once browned add in the black beans and corn. Cook until the corn is heated through. Stir in the tomatoes and then transfer the mixture to the prepared dish. Top the meat with half the reserved cheese. Spread, or pipe, the potatoes onto the meat mixture and top with the remaining cheese. Bake until the mashed potatoes begin to lightly brown, about 30 to 35 minutes. Allow the casserole to rest 10 minutes before serving. Enjoy! ServingsServes 8Recipe and picture provided by Evil Shenanigans food blog. |
| views: 3455
avg rating: 3.02
votes: 46 |
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