Southwestern Shepherd's Pie

By lewolfe50

Ingredients

• 3 pounds ground beef
• 1 cup chopped onion
• 2 cans (10 ounces each) enchilada sauce
• 2 tablespoons all-purpose flour
• 2 teaspoons chopped chipotle peppers in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2-1/2 cups water
• 2 cups milk
• 1/3 cup butter, cubed
• 1 teaspoon salt
• 4 cups mashed potato flakes
• 2 cans (4 ounces each) chopped green chilies, undrained
• 2 cups (8 ounces) shredded Mexican cheese blend, divided
• 2 cans (11 ounces each) Mexicorn, drained
• 2/3 cup chopped green onions
• Paprika

Details

Servings 14
Adapted from tasteofhome.com

Preparation

Step 1

In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the enchilada sauce, flour, chipotle peppers, cumin and oregano; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Meanwhile, in a large saucepan, combine the water, milk, butter and salt; bring to a boil. Remove from the heat. Stir in potato flakes until combined. Add chilies and 1/2 cup cheese.
Transfer meat mixture to two greased 11-in. x 7-in. baking dishes. Layer with corn, mashed potato mixture and remaining cheese. Sprinkle with green onions. Cover and freeze one casserole for up to 3 months.
Cover and bake the remaining casserole at 375° for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Sprinkle with paprika.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.
Cover and bake at 375° for 20 minutes. Uncover and bake 15-20 minutes longer or until bubbly. Sprinkle with paprika. Yield: 2 casseroles (7 servings each).