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Mexican   -   Southwestern Shepherd's Pie   adapted from The Universal Kitchen by Elisabeth Rozin

Description
Ingredients
  • 1 Medium Pie Crust
  • 1/2 Pound French-Style Green Beans
  • 2 Tablespoons Olive Oil
  • 1 Medium Onion -- Chopped
  • 3 Cloves Garlic -- Chopped
  • 1 Medium Bell Pepper -- Chopped
  • 2 Medium Carrot -- Chopped
  • 1/2 Teaspoon Red Pepper Flakes
  • 1 Can Tomatoes -- Chopped
  • 1 Tablespoon Chili Powder
  • 1/2 Teaspoon Oregano
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Salt
  • 1 Medium Zucchini -- Chopped
  • 2 Cups Chicken Or Turkey -- Cooked And Chopped
  • 3 Medium Potatoes -- Peeled And Cooked
  • 2 Tablespoons Butter
  • 1 Medium Bell Pepper -- Chopped
  • 1 Medium Jalapeno -- Chopped
  • 1/3 Cup Milk
  • 1/2 Teaspoon Salt
Directions Line a pie plate with the pie crust and bake in a 400 degree oven until browned about 10-12 minutes. Saute onion, garlic, bell pepper, carrots and red pepper flakes in oil for 5 minutes. Add tomatoes, chili powder, oregano, cumin, slat and zucchini. Simmer for 5 minutes. Add green beans and poultry. Simmer for 5 minutes. Saute bell pepper and jalapeno in butter for 10 minutes. Add milk and warm through. Remove from heat. Add potatoes to the jalapeno mixture and mash well. Season with salt. Spoon the poultry mixture into the pie crust and layer the potatoes over the top. Place under the broiler until the potatoes are browned.
Serves 4
Time to Make 0:00



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