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For Halloween, Sandy and Crystal put their terrible touch on this mix of ground beef, vegetables and creamy mashed potatoes!
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Death Valley Cottage Pie Recipe:
2 pounds russet potatoes, peeled and cut into chunks
3 tablespoons butter
3/4 cup heavy cream, warmed
2 tablespoons olive oil
1 large yellow onion, diced
3 poblano peppers, diced
2 tablespoons garlic, minced
1 1/2 pounds lean ground beef
1 tablespoon tomato paste
2 teaspoons chipotle in adobo, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups tomatoes, seeded and chopped
1 cup corn kernels, fresh cooked or frozen
1 cup black beans, drained and rinsed
4 tablespoons cilantro, chopped
Cooking Spray
1 bag frozen peas, defrosted
1.Place potatoes in a saucepan with cold, salted water to cover. Bring to a boil, reduce to a simmer and cook potatoes until tender, about 30 minutes. Drain potatoes and mash with butter and heavy cream until smooth. Set aside.
2.Heat oil in a large skillet over medium heat. Add onion and poblano peppers and cook for 10 minutes or until softened. Add garlic and cook an additional 2 minutes. Raise heat to medium high and add the ground beef cooking until browned.
3.To the browned beef mixture add tomato paste, chipotle in adobo, chili powder, cumin, salt and pepper. Add the tomatoes and bring to a simmer, cook 15 minutes until the liquid reduces and the mixture thickens. Stir in the corn, beans, cilantro, and remove from heat.
4. Divide the beef mixture among 8 ramekins, filling them all the way to the top.
5.Put mashed potatoes into a piping bag fitted with a large, round tip. Pipe mashed potatoes in the shape of a ghost on top of each ramekin. Garnish with peas for eyes.
Serves 8
