I made beef stew today, to give the chef a break. It tasted great and we have enough for tomorrow’s supper too. By then the chef should be all rested up and ready to cook again.
This recipe is great for a fall supper. It uses polenta, instead of mashed potatoes, so that cuts down on the preparation time. The Mexican spices make it extra tasty, and a nice change from the regular shepherd’s pie that we enjoy.
It’s from the November 2008 issue of Chatelaine magazine, and I definitely have to renew my subscription. They’ve been warning me by email and regular mail for weeks that December is my last issue.
Tex-Mex Shepherd’s Pie
- 1/2 of 1 kg roll of ready to eat polenta
- 1 lb lean ground beef
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1-1/2 cups frozen corn niblets
- 1 cup grated cheddar cheese
- 1 cup salsa
- 2 tbsp all purpose flour
- 2 tsp chili powder
- 1/2 tsp Tabasco
- 1/2 tsp salt
- 1/2 cup chopped fresh cilantro
- Preheat oven to 375°F
- Cut polenta into 1/2″ slices.
- Cover bottom of 9″ deep-dish pie plate with polenta slices, cutting to fit if needed.
- Place in preheated oven to warm while preparing topping.
- Coat a large frying pan with oil, and set over medium-high heat.
- Add beef, onion and garlic.
- Break up meat with fork, and cook until no longer pink, 3 to 5 minutes.
- Drain off fat, then stir in corn, 1/2 cup cheese, salsa, flour, chili powder, Tabasco, salt and 1/4 cup cilantro.
- Stir often, until corn is hot, about 5 to 8 minutes.
- Add meat mixture to pie plate, on top of hot polenta.
- Smooth as best you can, then sprinkle with remaining cheese.
- Bake until melted, about 5 minutes.
- Sprinkle with remaining cilantro and serve.