Tex-Mex shepherd's pie
5
- Prep Time10 min
- Total Time10 min
- Makes4 to 6 servings
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).
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.