Cowboy's Shepherds Pot Pie
This may be one of our favorite pot pie recipes. Influenced by both shepherd's pie and chicken pot pie, Cowboy's Shepherds Pot Pie combines the best of both worlds. Made with a delicious flaky bottom crust and a creamy meat and vegetable filled center, it is then topped with mashed potatoes to cover it all up. Plus, it is influenced by the flavors of the southwest to make it a little zesty and extra delicious. You don't want to pass this one up.
- 1/2 olive oil
- 1 pound ground beef
- 1 cup onions, chopped
- 1 cup bell peppers, chopped
- 1 clove garlic, minced
- 1 cup beef broth
- 1 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1 1/2 cup low-fat Monterey Jack cheese, grated
- 14 1/2 ounces crushed tomatoes
- 2 cups frozen corn, thawed
- 2 cups mashed potatoes
- 1/2 teaspoon chili powder
- pre-made deep dish pie crust
Preheat oven to 375 degrees F. Prepare a pie dish with cooking spray and place deep pie crust in dish; set aside.
In a skillet, heat oil over medium heat. Add ground beef, onions, bell peppers, and garlic. Cook until ground beef is no longer pink and vegetables are tender. Remove any extra beef grease.
Stir in beef broth, 1 1/2 teaspoons chili powder, salt, cheese, crushed tomatoes, and corn. Pour mixture into prepared pie crust.
In a small bowl, combine mashed potatoes and remaining chili powder. Spoon on top of ground beef mixture.
- Bake for 25 minutes or until bubbly.