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Southwestern Shepherd's Pie

  • Chili Filling Base
  • 4 slices Bacon
  • 1 lb. Ground Beef (73/27)
  • 1/2 medium Green Pepper, diced
  • 1/2 medium Red Pepper, diced
  • 1 medium Jalapeno Pepper, diced
  • 1 tbsp. Chili Powder
  • 2 tsp. Liquid Smoke
  • 1 tsp. Ground Cumin
  • 1 tsp. Dried Oregano
  • 3/4 tsp. Onion Powder
  • 1/2 tsp. Garlic Powder
  • 1/4 tsp. Cayenne Pepper
  • 1/4 tsp. Instant Coffee (optional)
  • Salt and Pepper to taste
  • 1 cup Rao's Tomato Sauce
  • 2 large Eggs
  • Cheesy Cauliflower Fauxtatoes
  • 10 oz. Cauliflower, chopped well
  • 4 tbsp. Chicken Broth
  • 2 1/2 oz. Cheddar Cheese
  • 3 tbsp. Butter
  • 3 tbsp. Parmesan Cheese
  • 2 tbsp. Heavy Cream
  • Salt and Pepper to taste
  1. Add bacon to a large pot over medium heat. Cook through until crispy, removing bacon and keeping excess grease in the pot. Add diced peppers to pot and season with salt and pepper; cook, stirring, for 6-8 minutes or until soft.
  2. Raise heat to medium-high, then add beef, spices (including salt and pepper to taste), and liquid smoke; brown for 5 minutes. Mix tomato sauce in and remove from the heat.
  3. Pre-heat oven to 375F. Microwave cauliflower with chicken broth for 5 minutes. Add the remaining ingredients, season with salt, and blend together well.
  4. Thoroughly mix 2 eggs into beef mixture. Evenly spread beef mixture into a 9x9 baking dish. Top with the cauliflower mixture and spread evenly.
  5. Bake for 30-35 minutes, or until lightly browned over the top. Remove, let cool, and serve.