Texas Cottage Pie Recipe

 

Ingredients:

2 medium chestnut potatoes, peeled and cut into 1/2-inch pieces

1 tablespoon margarine, relaxed

1/2 glass milk or creamer, at room temperature

1/3 glass destroyed pepper jack cheddar, isolated

1/2 teaspoon fit salt

1 tablespoon vegetable oil

1 medium onion, slashed

1 teaspoon fit salt

3 cloves garlic, minced

1 teaspoon bean stew powder

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

1/4 teaspoon ground red pepper

1/8 teaspoon cinnamon

1 pound lean ground hamburger, 94/7 favored

1 glass canned dark beans, emptied and flushed

1 mug solidified corn

1 mug diced tomatoes

Method:

Heat the broiler to 350 F and spread a preparing dish with non-stick cooking shower.

Steam, or heat up, the potatoes until they are fork delicate. Press the potatoes through a ricer, or squash with a masher, until smooth. Include the spread and a large portion of the milk. Blend, including extra drain as required, until the potatoes are smooth and rich. Blend in 1 container of the cheddar and salt. Put aside to cool.

In a medium skillet over medium hotness include the oil. When the oil shines include the onion and salt. Cook, blending frequently, until mellowed. Include the cleaved garlic, stew powder, cumin, smoked paprika, red pepper, and cinnamon and cook until fragrant, around one moment. Include the meat and cook, mixing habitually, until decently seared.

When carmelized include the dark beans and corn. Cook until the corn is warmed through. Blend in the tomatoes and afterward exchange the mixture to the arranged dish. Top the meat with a large portion of the saved cheddar. Spread, or channel, the potatoes onto the meat mixture and top with the remaining cheddar.

Prepare until the pureed potatoes start to gently tan, around 30 to 35 minutes. Permit the goulash to rest 10 prior minutes serving.

Enjoy!