Summer’s officially over now and the nights are beginning to draw in. It’s a season for traditional shepherd’s pie. Our friends at MexGrocer, whom we profiled back in June, suggest that the dish can autumn-proof you even more if you make it the Mexican way! A little chilli and a few peppers will take the chill off, especially in those wide, windy spaces north of the Borders! You can find MexGrocer’s version below:
Mexican Shepherd’s Pie
1 1/2 lbs ground beef
1 tsp ground cumin
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp pepper
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can diced tomatoes with mild green chilies, drained
1 (11-ounce) can whole kernel corn, drained
1 (10 oz) can enchilada sauce
4 green onions, chopped
1/2 cup fresh coriander, minced
1 (8.5 oz) package cornbread/muffin mix
1 cup shredded Mexican cheese
sour cream, for garnish
In a large flat pan, brown the ground beef mince. Add cumin, salt, chili powder and pepper.
Transfer to a casserole pot and top with beans, tomatoes, corn, enchilada sauce, onions and coriander. Cook on low for 6-8 hours. In a small bowl, combine muffin mix with eggs. Spoon over the meat mixture. Cover and cook for 1 hour. Sprinkle with cheese, cover and let stand 5 minutes. Serve with sour cream.
Hasta la próxima!