Spicy Shepherd’s Pie–Frugal Friday Edition

Spicy Shepherd’s Pie – with taco seasoning, black beans, and corn, this is a tasty twist on a classic dinner recipe. My whole family loves it!

Happy Friday everyone!! Don’t you just love weekends? I have had quite a busy cooking week. I taught a pressure cooking class, taught two neighbors how to make whole wheat bread, and made four cakes with a group of young men. Wheww! I’m looking forward to a quiet weekend of cleaning out my craft room and hopefully doing some crafting.

My husband is going on a klondike campout with some scouts tonight, and let me just say that times like these I am really glad I am a woman. Because tent camping is bad enough, but tent camping in the snow, with a bunch of scouts, is not something I ever want to try. I am looking forward to sleeping in my nice warm bed!

This dish is a nice change from regular Shepherd’s Pie. In fact, my family prefers it. The original recipe didn’t call for black beans, but I added them and thought they were a perfect addition. I hope you enjoy it as much as we do!!

Spicy Shepherd’s Pie

1# lean ground beef
1 onion, chopped
1 can black beans, drained
1 can diced tomatoes
1 can corn
1/2 can olives, sliced
1/4 cup taco seasoning (or 1 packet)
1/2- 1 tsp chili powder
1/2 tsp salt
1 garlic clove, minced
4 cups mashed potatoes
1 1/2 cups grated cheddar cheese, divided
Brown ground beef with onion in a large skillet; add all ingredients except potatoes and cheese. Simmer for 2-3 minutes. Pour into a 9×13” pan. Top with 1/2 cup of the cheese. Spread mashed potatoes over the cheese and meat mixture. Top with remaining cheese. Bake at 350° for about 25-30 minutes or till hot and bubbly.
-Serves 8

(original photo – photos updated 9/2016)