I've sort of been playing around with the idea of shepherd's pie for a little while, and I came up with this taco inspired version tonight. It's really very good and will probably end up going into my meal rotation. Of course, anything with cumin and red meat tastes good to me these days.
Ingredients (some of the measurements are approximations):
1-1 1/2 lb ground hamburger
2 red bell peppers
1 large onion
1 1/2 c frozen yellow corn
1 can cream of mushroom soup
6-7 large potatoes
1/2 lb pepper jack cheese
+ various spices
Put the potatoes on to boil for mashed potatoes (I leave the skins on mine). While the potatoes are boiling set the meat to brown with a little broth and start cutting up your veggies. When the meat is browned season with cumin, onion powder, salt, pepper, garlic salt, and red pepper flakes and let simmer for a few minutes. Oh, I also splashed a little tobasco sauce on the meat as well. If the potatoes are done drain and mash them as you normally would. I mashed mine with a stick of butter, a splash of veggie broth, and about a cup of the potato stock. I then seasoned them with salt, pepper, and garlic salt to taste. To assemble the pie mix the meat, veggies, and soup together in a baking pan and smooth the potatoes over the mixture. Cover the potatoes liberally with grated cheese and bake at 350 until the cheese starts turning golden (about 30 min.)
I expect us to get at least 6 ample servings out of it.