Southwest Shepherd’s Pie

A southwest take on a classic pub dish, this may be one of those recipes that’s a bit more involved to make, but the flavor won’t disappoint.

1½ lbs Beef tenderloin, cut into ¾” cubes
2 C Baby Bella mushrooms, sliced
2 Carrots, diced
½ Red bell pepper, diced
1 C French green beans cut into ¾” long pieces
1 C Sweet corn, thawed from frozen
½ C Red wine (Merlot or Cabernet)
1 Can (8 oz) Tomato sauce
2 Tomatoes, medium, ripe, diced
1 Poblano pepper, roasted seeds removed, diced
1 Sweet onion, chopped
2 Slices bacon, cooked until crisp then crumbled
2 Cloves garlic, chopped
½ lb Queso Fresco cheese, crumbled
2 TBSP Arizona Chipotle Rub
3 TBSP Butter
1 TBSP Flour

In large frying pan, fry bacon until crisp. Set aside on paper towel. Add beef, onion and Chipotle Rub to frying pan and brown beef for about 4 minutes. Add garlic, carrots, green beans, oregano, poblano, corn and bell pepper. Cook for 3 to 4 minutes. Add red wine, tomatoes, tomato sauce and mushrooms. Stir well, cover and simmer for about 30 minutes. Sprinkle in flour and stir well to mix. Allow to thicken. Ladle into 4 individual oven-safe bowls. Top with mashed potatoes (recipe below) followed by crumbled Queso Fresco cheese. Place bowls on cookie sheet and bake at 375º for about 20 minutes. Top with crumbled bacon. Serve.

Mashed Potatoes
3 Large Yukon Gold potatoes
1 C  Sweet corn, thawed from frozen
4 oz Can diced green chilies
1 Egg yolk
3 TBSP butter
1 TBSP Arizona Original Rub

Cut potatoes into pieces and boil in well salted water. When tender, drain potatoes, add butter and mash with hand masher. Put corn and green chili in a blender and puree until smooth. Add egg yolk and blend for about 20 seconds more. Slowly whisk pureed corn and green chili mixture into mashed potatoes. Whisk until smooth.

Serves 4

*Cook times are approximate.

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