Tex-Mex Shepherd’s Pie

Step 1

Preheat the oven to 425˚. Put the potatoes in a medium saucepan and cover with cold water by 1 inch. Add 1 teaspoon salt and bring to a boil. Reduce the heat to maintain a steady simmer and cook until tender, 12 to 15 minutes. Drain and return to the pot.

Step 2

Meanwhile, heat a 10-inch ovenproof skillet over medium-high heat. Add the olive oil, then stir in the red onion and poblano and cook, stirring occasionally, until the onion is softened and lightly browned, 6 to 7 minutes.

Step 3

Add the ground beef and 1 teaspoon salt and continue to cook, breaking the meat into smaller pieces, until no longer pink, about 4 minutes. Stir in the garlic and then the chili powder, cumin and black pepper until the spices evenly coat the meat and vegetables.

Step 4

Add the diced tomatoes with their juices and the frozen corn. Cook, stirring occasionally, until the liquid has thickened, 5 to 7 minutes. Remove from the heat and stir in the cilantro.

Step 5

Add the butter and warmed half-and-half to the potatoes and mash well. Stir in 1 cup cheese and season with the remaining ½ teaspoon salt. Spread the potatoes over the meat in the skillet and top with the remaining 1 cup cheese. Bake until the filling is bubbly and the cheese is melted and golden, about 20 minutes. Let stand 5 to 10 minutes before serving.