SOUTHWESTERN SHEPHERD'S PIE

SOUTHWESTERN SHEPHERD'S PIE image

Categories Beef Bake

Yield 6 - 8 servings

Number Of Ingredients 23

Ingredients

FOR THE POTATOES:
2 1/2 pounds Yukon Gold or red skinned potatoes, peeled, cut into large chunks.
2 tbls unsalted butter
1 1/4 cups hot milk
salt and pepper
FOR THE MEAT MIXTURE:
1 tbls. vegetable oil
2 pounds ground beef
1 large onion, chopped
3 large carrots (12 oz), peeled, trimmed and coarsely chopped.
1 tbls. unsalted butter
1 tbls. all-purpose flour
2 cups beef broth or stock
1 tsp. dried thyme
1/2 tsp. ground cayenne pepper
1 bay leaf
1 cup frozen corn kernels
1 8 oz. can tomato sauce
2 tbls. tomato paste
1/2 cup water
1 - 2 tsp. hot pepper sauce
1 tsp. kosher salt
1/2 - 1 tbls. minced jalapeno pepper

Steps:

1. In a large pot of boiling water, cook potatoes until tender, about 25 minutes. Drain. 2. While potatoes are cooking, prepare the meat and sauce. In a large pot of Dutch oven, heat 1/2 tbls. oil and brown meat. When done, transfer meat to a colander to drain excess fat. 3. Add remaining 1/2 tbls oil to the pot. Add onion and carrots and cook over moderate heat until onions are tender, about 8 minutes. 4. Add butter, and when melted, stir in flour until thoroughly absorbed. 5. Add broth, thyme, cayenne pepper and bay leaf. Stir to combine. Bring mixture to a boil. Reduce the heat and simmer for 5 minutes, stirring frequently. 6. Mix in corn, tomato sauce, tomato paste, water, hot pepper sauce and salt. Bring sauce to a boil, then simmer for an additional 10 minutes. Remove bay leaf. 7. Mix in browned meat and jalapeno. 8. Transfer mixture to a greased 13X9 inch (with at least 2 1/2 inch sides) glass baking dish. 9. Preheat oven to 400F. 10. Place warm potatoes in a large bowl. Add butter and 1 cup hot milk and mash with a potato masher. Add enough milk so potatoes are creamy and fluffy, but not thin. Season to taste with salt and pepper. 11. Spread mashed potatoes over the meat layer in the baking dish and smooth the top. The dish can be made up to 1 day ahead; cover and refrigerate. Bring to room temperature before baking. 12. Place dish in the top half of oven, uncovered, and bake until bubbling hot and potatoes begin to brown around the edges, about 20 - 25 minutes. (If juices bubble over, pace a baking sheet on the rack below). 12. If desired, place dish under the broiler for 3 - 5 minutes to bronw the top. Note: If prepared ahead and frozen, bake, thawed at 350F for about 1 hour or until bubbling hot and beginning to brown on top.