Southwestern Shepherd’S Pie

• 3 pounds ground beef
• 1 cup chopped onion
• 2 cans (10 ounces each) enchilada sauce
• 2 tablespoons all-purpose flour
• 2 teaspoons chopped chipotle peppers in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2-1/2 cups water
• 2 cups whole milk
• 1/3 cup butter, cubed
• 1 teaspoon salt
• 4 cups mashed potato flakes
• 2 cans (4 ounces each) chopped green chilies, undrained
• 2 cups shredded Mexican cheese blend, divided
• 2 cans (11 ounces each) Mexicorn, drained
• 2/3 cup chopped green onions
• Paprika

1. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the enchilada sauce, flour, chipotle peppers, cumin and oregano; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. Meanwhile, in a large saucepan, combine the water, milk, butter and salt; bring to a boil. Remove from the heat. Stir in potato flakes until combined. Add chilies and 1/2 cup cheese.
3. Transfer meat mixture to two greased 11x7-in. baking dishes. Layer with corn, mashed potato mixture and remaining cheese. Sprinkle with green onions. Cover and freeze one casserole for up to 3 months.
4. Cover and bake the remaining casserole at 375u0b0 for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Sprinkle with paprika.
5. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.
6. Cover and bake at 375u0b0 for 20 minutes. Uncover and bake 15-20 minutes longer or until bubbly. Sprinkle with paprika.

ground beef, onion, enchilada sauce, flour, peppers, ground cumin, oregano, water, milk, butter, salt, green chilies, cheese blend, mexicorn, green onions, paprika

Taken from www.tasteofhome.com/recipes/southwestern-shepherd-s-pie/ (may not work)