Shepherd's Pie Recipe
Ingredients
| Onion | 1 Medium, chopped | |
| Vegetable oil | 2 Teaspoon | |
| 2 medium garlic cloves, minced or crushed through a press | ||
| Corn kernels | 1 1/2 Cup (16 tbs), frozen | |
| Red bell pepper | 1 Medium, diced | |
| Lean ground beef | 1 pound | |
| Chili powder | 1/4 Cup (16 tbs) | |
| Ground cumin | 1 Tablespoon | |
| Dried oregano | 1 Teaspoon, crumbled | |
| Hot pepper sauce | 1/2 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Yellow cornmeal | 2 Tablespoon | |
| Unsweetened cocoa powder | 2 Tablespoon | |
| Italian tomatoes | 1 Can (10oz), peeled | |
| 3/4 pound green beans, cut into 3/4-inch lengths | ||
| Pitted black olives | 3/4 Cup (16 tbs), sliced | |
| Potatoes | 2 Pound | |
| Butter | 1 Tablespoon | |
| Milk | 3/4 Cup (16 tbs) | |
| Nutmeg | 1/2 Teaspoon, freshly grated | |
| Egg | 1 Large | |
| Sesame seeds | 1 Tablespoon, garnish | |
Directions
1. In a large stovetop casserole or Dutch oven, cook the onion in the oil over moderate heat until softened, about 5 minutes. Add the garlic and cook for 30 seconds longer. Add the corn and red bell pepper and cook until the corn is just tender, 2 to 3 minutes. Remove to a plate and set aside.
2. Crumble the ground beef into the casserole and cook, stirring frequently over moderately high heat, until lightly browned, about 5 minutes. Drain off any fat. Add the chili powder, cumin, oregano, hot sauce, 1 teaspoon of the salt, 1/4 teaspoon of the black pepper, the cornmeal and cocoa. Stir to blend well. Stir in the tomatoes with their juice, breaking up the tomatoes with a spoon. Add the green beans and simmer, stirring frequently, until the sauce thickens, 10 to 15 minutes. Stir in the reserved cornpepper mixture and the olives and simmer for 3 minutes. Turn the filling into a 13-by-9-by-2-inch baking pan. (The recipe can be prepared to this point up to a day ahead. Cover and refrigerate. Let the dish return to room temperature before proceeding.)
3. Preheat the oven to 375°. Drop the potatoes into a large saucepan of boiling water, partially cover and cook until soft and tender, about 15 minutes. Drain and return to the pan. Toss over moderate heat for about 10 seconds to dry; remove from the heat. Add the butter, milk, nutmeg and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Beat with a hand-held electric mixer until fluffy. Beat in the egg.
4. Spread the potato topping over the meat filling, swirling decoratively. Sprinkle with the sesame seeds. Bake until golden brown, 30 to 40 minutes. Let stand for about 15 minutes before serving. Using a knife, mark into 8 large squares; scoop out with a spatula. Serve hot.
2. Crumble the ground beef into the casserole and cook, stirring frequently over moderately high heat, until lightly browned, about 5 minutes. Drain off any fat. Add the chili powder, cumin, oregano, hot sauce, 1 teaspoon of the salt, 1/4 teaspoon of the black pepper, the cornmeal and cocoa. Stir to blend well. Stir in the tomatoes with their juice, breaking up the tomatoes with a spoon. Add the green beans and simmer, stirring frequently, until the sauce thickens, 10 to 15 minutes. Stir in the reserved cornpepper mixture and the olives and simmer for 3 minutes. Turn the filling into a 13-by-9-by-2-inch baking pan. (The recipe can be prepared to this point up to a day ahead. Cover and refrigerate. Let the dish return to room temperature before proceeding.)
3. Preheat the oven to 375°. Drop the potatoes into a large saucepan of boiling water, partially cover and cook until soft and tender, about 15 minutes. Drain and return to the pan. Toss over moderate heat for about 10 seconds to dry; remove from the heat. Add the butter, milk, nutmeg and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Beat with a hand-held electric mixer until fluffy. Beat in the egg.
4. Spread the potato topping over the meat filling, swirling decoratively. Sprinkle with the sesame seeds. Bake until golden brown, 30 to 40 minutes. Let stand for about 15 minutes before serving. Using a knife, mark into 8 large squares; scoop out with a spatula. Serve hot.
Chef
