Southwestern shepherd's pie

Southwestern Shepherd's Pie


1 lb lean ground beef

11/2 lbs Yukon gold potatoes, cut into 1-inch cubes

1/2 cup milk

2 Tbs. butter

2 Tbs. chopped fresh cilantro

1 tsp. salt, divided

1 tsp. freshly ground black pepper, divided

1/2 cup chopped onion

2 cloves garlic, minced

1 can (14 oz.) black beans, drained and rinsed

1 can (14 1/2 oz.) diced tomatoes, drained

1 1/2 cups corn kernels (thawed if frozen)

1/2 cup shredded Cheddar cheese


Preheat oven to 350°F

11- by 7-inch baking dish

Place potatoes in a large saucepan and add enough water to cover. Cover pan and bring to a boil over high heat. Reduce heat and simmer until potatoes are just tender, about 15 minutes. Drain, return to the pot and add milk, butter, cilantro, 1/2 tsp. salt and 1/2 tsp. pepper. Mash until smooth. Set aside.

In a large nonstick skillet, over medium heat, sauté beef, onion and garlic for 8 to 10 minutes or until beef is no longer pink and onions are tender. Add beans, tomatoes and remaining salt and pepper; bring to a boil. Reduce heat and simmer 5 to 7 minutes to blend the flavors.

Spread meat mixture in 11x7-inch baking dish. Spread corn evenly over meat; repeat with mashed potatoes. Sprinkle with cheese.

Bake in preheated oven for 20 minutes or until top is golden.