Tex Mex Shepherd's Pie

Tex Mex Shepherd's Pie



Prep Time: 30 Min

Cook Time: 1 - 1 Hr 5 Min

 

1. Fill a large pot ¾ full with cold water and add the washed potatoes. Set to medium high and after boiling, continue to cook 20 – 25 minutes until fully cooked. Strain and return to the pan. Add the chili powder, butter, milk, and cream. Use a potato masher to mash until creamy and start working the cheddar in using a wooden spoon reserving ¼ of it for the top.  Season with ½ Tsp. + sea salt and a good pinch of black pepper. Taste and adjust seasonings if desired.

**Continue the next step while the potatoes are boiling.
 

1. In a large frying pan, add the oil and butter on medium heat. Once heated, add the onions, bell peppers, and green onions. Season with salt and a pinch of pepper and sauté 5 – 6 minutes stirring occasionally.

 

1. Stir in the garlic and continue cooking 2 minutes.

 

1. Stir in the corn and tomatoes. Season with another pinch of sea salt and continue cooking another 2 minutes.

 

1. Add the chickpeas to a food processor and pulse until broken down. Add the chickpeas, veggie crumble, and spice blend to the veggies. Cover, reduce heat to medium low, and cook 3 minutes.

 

1. Preheat oven to 375 F

 

1. Taste the meat mixture and adjust seasoning if desired. Transfer the meat mixture to a 3qt. baking dish gently patting down to form a layer.

 

1. In a bowl, whisk the spices in to the water until blended. Pour the seasoned water over the layer of meat and veg.

 

1. Top with the cheesy chili mashed potatoes and use a spatula to smear around covering all corners.

 

1. Top with remaining cheese, cover, and bake 20 minutes. Remove cover and continue baking 15 – 20 minutes until bubbly and lightly browned on top.

 

1. Allow 5 – 10 minutes to cool before slicing in to and serving.

 

1.  ENJOY

                  Grocery List

• ¼ C EVOO
• 1 Tbsp. Unsalted Butter

 

• 8 Yellow Fleshed Potatoes
• ¼ C Unsalted Butter, cold & grated
• 1/3 C Whipping Cream
• 2 Tbsp. 2 % Milk
• 1 C Medium Cheddar, shredded
• 2 Tbsp. Chili Powder
• Sea Salt / Pepper

 

• 1 Red Onion, diced
• 2 Green Onions, sliced
• 1 Bell Pepper, diced
• 2 cloves Garlic, chopped
• 1 C Frozen Peaches and Cream Corn
• ½ Pint, Medley Tomatoes, chopped

 

• 540ml can Unsalted Chickpeas, drained and rinsed
• Sea Salt

SPICE BLEND

• 1 ½ Tsp. Chili Powder
• 1 Tsp. Cumin
• ½ Tsp. Dried Oregano
• ½ Tsp. Garlic Powder

SPICED WATER

• ½ C Cold Water
• ½ Tsp Chili Powder, Cumin, Dried Oregano, Garlic Powder