A hearty and flavorful twist on the classic shepherd's pie, featuring a southwest-inspired filling and a creamy potato topping.
Heat a large skillet over medium heat and sauté the onion, garlic, carrot, and mushrooms until softened.
Stir occasionally to prevent sticking and ensure even cooking.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon.
Drain any excess fat for a leaner dish.
Stir in the oregano, thyme, cumin, and pepper, then sprinkle the flour over the mixture and combine.
Ensure the flour is evenly distributed to avoid lumps.
Pour in the red wine and tomato paste, stirring until the mixture is well combined.
Simmer briefly to let the flavors meld together.
Transfer the beef mixture to a casserole dish and set aside.
Use a spoon to spread the mixture evenly.
Boil the potatoes in a pot of water until tender, then drain.
Cut the potatoes into chunks for faster cooking.
Mash the potatoes with milk and salt until smooth, then stir in the scallion.
Add milk gradually to achieve the desired consistency.
Spread the mashed potatoes over the beef mixture, creating swirls with the back of a spoon.
Ensure the potatoes cover the beef completely for a neat presentation.
Sprinkle the paprika and cheese over the top.
For a golden crust, use a mix of cheeses.
Bake the casserole at 375°F (190°C) for 40 minutes until golden and bubbly.
Place the casserole on a baking sheet to catch any drips.
Serve hot and enjoy your Southwest-Style Cottage Pie.
Garnish with fresh herbs for added color and flavor.
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