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Tex-Mex shepherd's pie

5

  • Prep Time10 min
  • Total Time10 min
  • Makes4 to 6 servings
*PLUS Cooking time: 8 minutes, Baking Time: 5 minutes

Ingredients

  • 1/2 1-kg roll ready-to-eat polenta

  • 500 g ground beef

  • 1 small onion, chopped

  • 2 garlic cloves, minced

  • 1 1/2 cups frozen corn niblets, drained

  • 1 cup grated cheddar

  • 1 cup salsa

  • 2 tbsp all-purpose flour

  • 2 tsp chili powder

  • 1/2 to 1 tsp Tabasco sauce

  • 1/2 tsp salt

  • 1/2 cup chopped fresh cilantro

Instructions

  • Preheat oven to 375F (190C). Cut polenta into 6 or 7 slices, about 1/2 in. (1 cm) thick. Cover bottom of a 9-in. (23-cm) deep-dish pie plate with polenta, cutting to fit if needed. Place in preheated oven to warm while preparing topping.

  • Coat a large frying pan with oil and set over medium-high heat. Add beef, onion and garlic. Using a fork, break up meat and cook until no longer pink, 3 to 5 min. Drain off any excess fat. Stir in corn, 1/2 cup (125 mL) cheese, salsa, flour, chili powder, Tabasco, salt and 1/4 cup (50 mL) cilantro. Stir often until flavours develop and corn is hot, 5 to 8 more min.

  • Turn overtop of hot polenta in pie plate. Smooth as best you can. Sprinkle with remaining cheese. Bake until melted, about 5 min. Sprinkle with remaining cilantro. Delicious dolloped with sour cream.

Nutrition (per serving)

Calories 353, Protein 23g, Carbohydrates 29g, Fat 17g.

We replaced mashed potatoes with sliced store-bought polenta and added some heat, via hot sauce and chili powder, to this cold-weather classic (upside down).

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