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Tex-Mex Shepherd Pie

Tex-Mex Shepherd Pie
Cook Time
1h 5 min
Yields
4 servings

Tex-Mex recipes are nothing new, but adding pumpkin seeds is!

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ingredients

2
lb(s) Yukon Gold potato, peeled, (about 6)
¼
cup milk
¼
cup butter
¾
tsp salt
¾
tsp pepper
1
Tbsp vegetable oil
2
carrot, diced
1
onion, chopped
1
sweet green pepper, chopped
1
Tbsp chili powder
½
tsp ground cumin
1
pinch cayenne pepper
¾
cup bulgur
2
Tbsp all purpose flour
1 ½
cup vegetable stock
1
cup corn, kernels
2
Tbsp chopped fresh parsley
2
Tbsp pumpkin seeds
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directions

Step 1

Cut potatoes into 2-inch (5 cm) chunks.

Step 2

In saucepan of boiling water, cook potatoes for about 20 minutes or until tender but not mushy; drain and mash.

Step 3

Blend in milk, butter and 1/2 teaspoon (2 mL) each of the salt and pepper.

Step 4

Meanwhile, in large skillet, heat oil over medium heat.

Step 5

Add carrots, onion, green pepper, chili powder, cumin and cayenne; cook, stirring occasionally, for 5 minutes or until onion is softened.

Step 6

Add bulgur and flour; cook, stirring, for 1 minute.

Step 7

Gradually pour in stock.

Step 8

Reduce heat to low; cover and cook for 10 minutes or until liquid is absorbed.

Step 9

Add corn and remaining salt and pepper.

Step 10

Spread in 8-inch (2 L) square glass baking dish; spread mashed potatoes over top.

Step 11

Sprinkle with parsley. (Make-ahead: Cover and refrigerate for up to 1 day; reheat covered).

Step 12

Bake in 350°F (180°C) oven for about 30 minutes or until filling is bubbling.

Step 13

Broil for 2 minutes or until light golden.

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