Prep 25 mins
Cook 25 mins
Louisiana meets London. Enjoy!
- 2 lbs potatoes, peeled and cut up
- 2 garlic cloves, peeled
- boiling salted water
- 2 lbs boneless pork, cubed
- 2 teaspoons cajun seasoning
- 1 jalapeno, minced (remove seeds for a milder dish)
- 3 tablespoons dried onion, minced, divided
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (16 ounce) can garbanzo beans, drained and rinsed
- 2 (4 ounce) cans mushrooms, drained
- 1 (15 ounce) can tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning (optional)
- 1⁄2 teaspoon paprika
- 16 ounces cheddar cheese, shredded, divided
- 3 tablespoons margarine (or butter)
- 1⁄4 cup milk
- Preheat oven to 400°F.
- Cook potatoes and garlic in boiling salted water until softened, about 20 minutes.
- Meanwhile, sprinkle Cajun seasoning over pork and rub in with hands.
- Heat a large skillet over medium-high heat and brown pork on all sides.
- Add jalapeno and 2 tablespoons dried minced onions and cook, stirring, 1 minute.
- Add beans and mushrooms and cook, stirring, 1 minute.
- Stir in tomato sauce, garlic powder, Italian seasoning, and paprika, and cook, stirring, until heated through.
- Stir in half the cheese and cook, stirring, just until heated through.
- Remove from heat.
- Drain potatoes and garlic.
- Mash potatoes, garlic, margarine, and milk together.
- Spoon pork mixture into a lightly greased 9"x13" baking pan.
- Spoon potato mixture over pork mixture and smooth top with a spatula.
- Sprinkle remaining cheese and dried minced onions over top.
- Bake for 20-30 minutes, or until casserole is cooked and cheese is browned.
A jazzed up and tomato-y version of Shepherds' Pie. Very tasty. I would make this again.
A well deserved 5 stars for a satisfying comfort food meal! This was like a pumped up & seasoned version of shephard's pie. I reduced the recipe by half and still ended up with six generous servings. I did make a few changes to utilize what I had on hand starting with lean ground pork instead of the cubes. I used 1 can of black beans instead of using two half cans, had to substitute velvetta for half of the cheddar, and included the optional italian seasoning. The filling was well seasoned without being too spicy encased with creamy cheese & then topped by roasted garlic potatoes. I appreciated the finishing touch of the onion flakes. They browned & were little crispy bits on the top. All diner's were happy & gave it a thumb's up. Thank you for your entry & good luck!