Chili Cheese Shepherds Pie
Blue Ribbon Recipe
Easy to prepare, yet fancy enough to serve company! The Test Kitchen
1 lbground beef or turkey
1/2 cchopped onion
1envelope chili seasoning, divided
1 can(s)(14.5oz.) diced or crushed tomatoes
1 can(s)(15oz.)chili beans(hot or mild)
1 cfrozen corn
1 1/3 cwater
1 1/3 cmashed potato flakes*
1 cshredded cheddar or colby cheese, divided
How to Make Chili Cheese Shepherds Pie
- Brown ground beef or turkey with the onion over medium-high heat until no longer pink.
Add all but 1 teaspoon of the chili seasoning and mix well.
Set remaining seasoning mix aside.
Stir in the tomatoes, beans and corn. Cook and stir for 2 minutes, until heated through.
Reduce heat to low and simmer while making potatoes.
Bring water, salt and butter to a boil in a medium saucepan.
Remove from heat and stir in milk and potato flakes.
Stir in 1/2 cup of the shredded cheese.
Place chili mixture into greased 2 quart casserole. Carefully spread mashed potatoes on top of chili. Top with remaining 1/2 cup cheese and reserved chili seasoning. Bake in 350 degree oven for 30 minutes.
- *This is the 4 serving size amount of potatoes, which is how I wrote the recipe for the contest. I actually prefer it with more potatoes(the 6 serving amount). Just adjust the other potato ingredients according to the instructions on the box of potato flakes. Also, instant potatoes is something I rarely actually have on hand, so when I make this for us, I usually use real mashed potatoes.