Shepherd’s pie is a bit of a conservative dish. It’s not that we will get tired of its classic taste, but there are times when it’s not bad to tweak an ingredient or two so we could experience something different. This recipe adds a new but unforgettable twist to the taste that we already love.
It did just the right trick! This dish still tastes very much like the classic Shepherd’s pie, but there’s a kick that will definitely give you a bit of excitement. Those new flavors pair with the traditional dish, creating a more mouthwatering recipe that you will probably crave for after tasting.
Ingredients
1 1/2 pound (750 grams) Yukon gold potatoes, cut into 1-inch (2.5 cm) cubes
1/2 cup (125 mL) TruMoo milk
2 tablespoons (30 mL) Land O Lakes butter
2 tablespoons (30 mL) fresh cilantro, chopped
1 teaspoon (5 mL) Morton salt, divided
1 teaspoon (5 mL) black pepper, fresh ground and divided
1 pound (500 grams) Tyson lean ground beef
2 cloves garlic, minced
1/2 cup (125 mL) onion, chopped
1 can (14- to 19-ounce) black beans, drained and rinsed
1 can (14-ounce) diced tomatoes
1 1/2 cup (375 mL) corn kernels, thawed (if frozen)
1/2 cup (125 mL) shredded Sargento Cheddar cheese
Instructions
Preheat oven to 350 degrees F.
Place potatoes in a large saucepan and add enough water to cover. Cover and bring to a boil over high heat. Reduce heat and simmer for about 15 minutes or until potatoes are just tender.
Drain potatoes, return to the pot and add milk, butter, cilantro, half the salt and half the pepper; mash until smooth.
Meanwhile, in a large nonstick skillet, over medium-high heat, cook beef, garlic and onion, breaking beef up with the back of a spoon, for 8 to 10 minutes or until beef is no longer pink. Drain off fat.
Stir in beans, tomatoes and the remaining salt and pepper; bring to a boil. Reduce heat and simmer, stirring often, for 5 to 7 minutes or until heated through.
Spread beef mixture in 11- by 7-inch glass baking dish. Spread corn evenly over meat. Spread mashed potatoes over corn. Sprinkle with cheese.
Bake in oven for 20 minutes or until top is golden.
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Quick Tip: If you want to use canned corn, use a 14- or 15-ounce (398 or 425 mL) can and drain first.
Thank you to Taste Of Home for this wonderful photo.