Taryn's Spicy Shepherd's Pie
Hubby and I tend to sometimes "make up" our own recipes and here is one my husband really loves-
3-4 jumbo potatoes (or enough peeled potatoes for 4-6 serving mashed potatoes)
1 stick of butter or margarine
8 oz. Sour Cream
salt & pepper to taste
Whole Kernel Corn in a can, drain water
1 package Taco Seasoning
Green Onions, thinly sliced tops and bottoms
8-16 oz. bag Shredded Cheddar (mild or sharp, depending on your tastes)
Preheat oven to 350º and spray a 9X13 casserole dish.
Peel and cook enough potatoes for approximately 4-6 servings of mashed potatoes. I used jumbo potatoes, so sometimes I only need to use 3-4 potatoes. I also use a steamer rather than boiling them until they're soft enough to mash. In my steamer potatoes take approximately 40 minutes.
Mash potatoes with stick butter, salt and pepper and sour cream. Layer potatoes in the bottom of the casserole dish, smoothed to fit.
Sprinkle drained corn over potatoes, then sprinkle 1/2 of cut green onions and a generous sprinkling of shredded cheddar over top.
Meanwhile, cook ground beef as you would for tacos, drain fat, mix in the water and seasoning packet and cook 3-4 minutes for sauce to thicken.
Layer taco meat over other ingredients already in casserole dish, then generously layer the rest of the shredded cheddar evenly over meat and top with remaining cut green onions. Bake 30 minutes at 350º.
Not only does it smell great while it's cooking but it's delicious.
Serves well on it's own, but I also believe it would be really good with tortilla chips on the side to dip in salsa or some other fiesta style dish on the side.
Have a SCENTsational Saturday!