Southwestern Shepherd's Pie

The Universal Kitchen by Elisabeth Rozin

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  medium  pie crust
• 1⁄2 lb French style green bean
• 2  tablespoons olive oil
• 1  medium onion, Chopped
• 3  garlic cloves, Chopped
• 1  medium bell pepper, Chopped
• 2  medium carrots, Chopped
• 1⁄2 teaspoon red pepper flakes
• 1 (14 ounce) can tomatoes, Chopped
• 1  tablespoon chili powder
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon salt
• 1  medium zucchini, Chopped
• 2  cups chicken or 2  cups turkey, Cooked and Chopped
• 3  medium potatoes, Peeled and Chopped
• 2  tablespoons butter
• 1  medium bell pepper, Chopped
• 1  medium  jalapeno, Chopped
• 1⁄3 cup milk
• 1⁄2 teaspoon salt

Directions

1. Line a pie plate with the pie crust and bake in a 400 degree oven until browned about 10-12 minutes.
2. Saute onion, garlic, bell pepper, carrots and red pepper flakes in oil for 5 minutes. Add tomatoes, chili powder, oregano, cumin, slat and zucchini. Simmer for 5 minutes. Add green beans and poultry. Simmer for 5 minutes.
3. Saute bell pepper and jalapeno in butter for 10 minutes. Add milk and warm through. Remove from heat.
4. Add potatoes to the jalapeno mixture and mash well. Season with salt. Spoon the poultry mixture into the pie crust and layer the potatoes over the top.
5. Place under the broiler until the potatoes are browned.