Chef Tiffany - Southwestern Shepherd's Pie - KFDA - NewsChannel 10 / Amarillo News, Weather, Sports

Chef Tiffany - Southwestern Shepherd's Pie

Chef Tiffany with the Texas Beef Council treated The Early Show to a delicious twist on a favorite "comfort food."

Southwestern Shepherd's Pie 

Prep Time
   15 minutes

Cook Time
   45 minutes

Beef Type
   Ground Beef

•1 lb. lean ground beef
•1 1/2 lbs. Yukon gold potatoes, cut into 1-inch cubes
•1/2 cup milk
•2 Tbsp. butter
•2 Tbsp. 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 degrees F.

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, saute beef, onion and garlic 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 flavors.

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

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

Cooks Tip:  Yukon gold potatoes add extra flavor, but the butter and cilantro will enhance even instant mashed potatoes.

Chef Tiffany Collins new book 300 Best Casserole Recipes is available at

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