ONE Pot Tex Mex Shepherd's Pie - - Glen And Friends Cooking
Ok, Ok, Ok... for our Commonwealth cousins, yes, strictly speaking this is a South West Cottage Pie recipe, or a Tex Mex Cottage pie recipe - because it's made with beef and not lamb. But around here everyone just calls it a Shepherd's Pie recipe no matter what meat is used. Being Canadian though, I'm just as likely (more likely) to call it Pâté Chinois - so this is my take on a Tex Mex Pâté Chinois.

Ingredients:
3-4 potatoes, boiled and mashed
30 mL (2 Tbsp) oil
1 yellow onion, chopped
1 bell pepper, chopped
4 cloves garlic, crushed
1 jalapeño, sliced
500g (1 lb) ground beef
15 mL (1 Tbsp) chopped chipotle in adobo
30 mL (2 Tbsp) taco seasoning
250 mL (1 cup) frozen corn kernels
1 (540 mL) can black beans, drained
1 (540 mL) can pinto beans, drained
1 (284 mL) can Ro-Tel
1 (127 mL) can chopped green chiles
60 mL (¼ cup) sour cream
15 mL (1 Tbsp) Marmite
Handful grated cheddar cheese

Directions:
Preheat oven to 180ºC (350°F).
Boil and mash some potatoes with salt, pepper, butter and milk / cream.
Heat vegetable oil in a large oven proof pan over medium heat.
Add onion and cook until softened and translucent.
Add bell pepper, jalapeño, garlic; cook until softened.
Add beef and break apart with a spoon; cook until brown.
Stir in taco seasoning, and chipotle.Add corn, black beans, pinto beans, Ro-Tel, green chiles, sour cream, and Marmite.Stir well together and then top with mashed potatoes.
Bake for 30 - 45 minutes.
Sprinkle grated cheddar cheese over top, and bake until melted.

Taco spice video: https://youtu.be/fJfP5jrP20k


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