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PREPARATION
1. To make the filling, heat the
oil in a large skillet over low heat. Add the onion, garlic, jalapeño, chili powder, cum- in and oregano and cook, stirring occasionally, until the onion is soft, about 10 minutes. Add the beef, raise the heat to medium and cook, stirring, until browned, about 10 minutes. Add the tomato paste, tomatoes, raisins, corn and olives, and season with salt and pepper. Simmer, stirring occasional- ly, until thickened, 10 to 15 minutes. Stir in the cilantro. Set aside.
2. Preheat oven to 400°F.
3. To make the topping, com- bine the potatoes in a large
pot and add cold water
to cover. Set over medi- um-high heat and bring to
a boil. Lower the heat and simmer until the potatoes are tender, 10 to 15 minutes. Drain the potatoes, return
them to the pot and set over medium heat, shaking con- stantly to remove the excess moisture, about 30 seconds. Pass the potatoes through a ricer set over a large bowl. Stir in the 3 tablespoons butter and season with salt and pepper.
4. Transfer the filling to a bak- ing dish that is at least 2 1⁄2 inches deep. Spoon the top- ping over the filling to cover it completely. Dot with bits of butter. Bake until the filling is hot and the topping is lightly browned, 30 to 40 minutes.
5. The shepherd’s pie can be assembled in advance and refrigerated. Bring to room temperature, if possible, be- fore baking; otherwise, the potatoes will be very brown before the center of the pie is hot. The dish can also be frozen for later baking.
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