There was a fabulous amount of interest in a recipe for my Mexican Shepherd’s Pie, so without further ado…
Mexican Shepherd’s Pie
Ingredients for the top layer:
- 1 Cup Masa harina (corn flour)
- 2 Cups Milk of choice (I used almond)
- 1 Tbsp Apple cider vinegar
- 1 tsp baking powder
- 1 tsp salt
- Chili powder and cumin to taste
Mix your dry ingredients together. Heat your milk to almost boiling (stove top or microwave), mix in the vinegar, then stir into the dry just until lumps are gone. Cover with a towel and let rest for about 20 minutes (while you put together the base layer).
Ingredients for the base:
- Mole (If you aren’t familiar with this Mexican sauce–it has cocoa in it!–check it out here)
- Veggie broth
Why so unspecific about the veggies? Because I just threw in what I had left in the fridge–half a head of red cabbage, a few carrots sliced into thin rounds, half an onion and a plethora of banana peppers. So open up the fridge door (or freezer), see what’s there, and go! As for the mole, you can be all hard-core and make your own, or you can be lazy like me and go premade–mole just so happens to be sold at non-fancy grocery stores like Kroger.
Directions: Add your sliced up veggies to a big pot and saute them for a few minutes. Mix up your mole with your veggie broth (if you get the sort of mole that needs to be de-paste-ified)–I used half a jar of the mole and followed instructions on the container for how much broth to add. Cook it all together until you have partially cooked veggies in a thickish sauce. Precision.
Lightly oil a casserole dish. Add your veggie layer. Drop spoonfuls of the dough on top (it will be sticky and impossible/fun to work with). Stick into a preheated 375 degree oven for 25-30 minutes. And enjoy!