Tex Mex Vegetarian Shepherds Pie Recipes

VEGETARIAN TEX-MEX SHEPHERD'S PIE

Steps:

• Boil potatoes until tender, drain and mash.
• Blend with milk, parsley, butter and 1/2 tsp.
• each of salt and pepper.
• Heat oil and sauté carrots, onion, pepper, chili powder, cumin and cayenne for about 5 minutes.
• Add bulgur and flour; cook, stirring for 1 minute.
• Gradually add stock, cover and cook over low heat until liquid is absorbed, about 10 minutes.
• Add corn and remaining salt and pepper.
• Spread vegetable mixture in 8 inch glass baking dish.
• Spread potatoes on top and broil for 2 minutes or until golden.

TEX MEX SHEPHERD'S PIE

Steps:

• In a skillet over med-high heat, crumble and brown beef with onion, green peppers and garlic, until no longer pink. Drain.
• In the same empty skillet, add tomatoes, kidney beans, corn, tomato sauce and spices; stir well.
• Return the hot drained beef mixture to the skillet and mix well. Simmer for about 10 minutes. Pour into the bottom of a 13" x 9" (or larger) baking pan. Sprinkle with the 1/2 cup cheese; set aside.
• While beef is browning, etc -- in a large pot, boil potato chunks in salted water until tender; drain.
• Return to hot pot and mash with butter, milk, and sour cream.
• Add 1 cup ONLY of the cheese, green chilies, and the salt, pepper and chives. Mash to desired consistancy.
• Evenly spread potatoes over cheese layer in the pan.
• Evenly sprinkle potatoes with remaining 1/2 cup cheese.
• Bake at 350 for 25-30 minutes.

TEX-MEX SHEPERD'S PIE

Steps:

• Preheat oven to 450°F. Combine chicken, salsa and beans in 9-inch-diameter glass pie dish; stir to blend well. Spoon potatoes atop filling in pie dish, covering completely. Sprinkle with cheese and half of cilantro. Bake casserole until filling is bubbling, cheese melts and potatoes are beginning to brown, about 20 minutes. Sprinkle with remaining cilantro.