Tex-Mex shepherd's pie

4

PREP TIME

10 min

Makes

4 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
  • 23 g,
  • Carbohydrates
  • 29 g,
  • Fat
  • 17 g,

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).