Sneak Peek... Pie Week

Shepherd’s Pie with

Green Chile Mashed Potatoes

Here you have a spiced up Shepherd’s Pie that has a South of the Border kick.  So very divine!! 

Freezes Swell…

Ingredients

·      8 medium-size red potatoes (about 2 lbs.) scrubbed and quartered… no need to peel, unless you prefer them that way

·      1 lb. ground beef

·      1 cup chopped onion

·      ½ cup chopped red bell pepper

·      1 tbs. finely chopped fresh jalapeño pepper

·      2 cups beefy mushroom gravy

·      1 cup fresh or frozen peas

·      1/3 cup chopped fresh cilantro

·      1 tsp. cumin

·      ¼ cup salted butter

·      2 tbs. half-and-half

·      ½ cup shredded cheddar cheese

·      1 tbs. canned green chiles (or more if you like)

Directions

1.   Use a 9 x 13 baking dish with lid.

2.  Grease the baking dish.  In a large pot of boiling salted water, cook the potatoes until tender, then drain.  Set aside.

  

3.  Meanwhile, in a large skillet, cook the beef, onion, bell pepper, and jalapeño over medium high heat until the meat is cooked and the veggies are tender.  Drain the meat and vegetables and transfer mixture to a large bowl.

4. Add the gravy, peas, cilantro, and cumin.  Stir gently to combine.  Spread the meat mixture in the prepared pan.

5.  Mash the potatoes until smooth.  Blend in the butter.  Stir in the half-and-half until smooth.  Add the cheddar cheese and green chiles, and stir until well combined. Spoon the mashed potatoes over the meat mixture, spreading to cover evenly.

6. Freezing instructions… Cover the dish and chill in the refrigerator before freezing.

7.  To Thaw and Serve… Thaw the pie in the refrigerator.  Preheat the oven to 350. Bake uncovered for 1 hour or until the filling is bubbly and the mashed potatoes are golden brown.