Tex-Mex Shepherd's Pie...reexamined, revamped, reinvented

I've been sitting on this particular recipe for a long time, probably since 2008 when I first received  my Chatelaine magazine in the mail, flipped through the pages and eagerly ripped out this recipe and shoved it in my recipe binder to test out at an opportune time. Way before the idea of this food blog was ever conceived.  Perhaps even before the idea of food blogs became so popular and over abundant. Eons ago.

I have made this recipe on numerous occasions and it has always been a big hit with whomever I have made it for ( I admit that I tend to be my biggest fan sometimes - if you don't pat yourself on the back from time to time then who will!) The original recipe uses ground beef (ground chicken would also be a great sub in.) But as with any recipe, when you make it several times, you start to change things, reinvent the recipe and make it more your own. And in the theme of making 2016 a more healthful (i.e. lean and mean) year for us at Bistro 164, I decided to try substituting in TVP (total vegetable protein) instead of beef. Just as an experiment. Could I tell that it wasn't beef? Well yes. I have had the meat version many many times and the texture is definitely different. And don't get me wrong, I LOVE meat. But if I can switch it for TVP and end up with a meal that is less fatty, has just as much flavour, is just as quick if not quicker, AND is far more economical....well then why the heck wouldn't I?!  And honestly, with all that cheese and salsa, you will never miss the meat. My sous chef gave it the head nod of approval. And he would not lead me astray...

If you are in a time pinch, using the pre-made roll of polenta is a huge time-saver enabling you to serve up a healthy and delicious dinner in no time flat. But if you have the time and the inclination, making polenta from scratch is super easy.  So much easier than you think. If you have 30 minutes.  I have referenced Chef John from Food Wishes on several occasions (love his videos and his sense of humour) and I like his particular version for making fresh polenta (see recipe and video here.) You can omit adding the fresh parmesan as you won't really taste it, plus it adds extra fat and calories that you won't miss in the Shepherd's Pie.

Get inspired. Take a favourite recipe that you have been making for years. Revamp it. Reinvent it. Make it healthy. Make it even more delicious. Make it for the ones you love. Repeat. Cheers from Bistro 164.

Tex-Mex Shepherd's Pie

based on and modified from a recipe in Chatelaine magazine November 2008

Serves 4 to 6

Prep time 10 minutes, cook time 8 minutes, bake time 5 minutes

Ingredients

1/2 of 1 kg roll of ready-to-eat polenta 

2 cups TVP (If you prefer to try the meat variation, use 1 lb ground beef or chicken)

2 small onions, diced

3 cups of mushrooms, sliced

1 tbsp chili powder

1 tbsp chipotle in adobo sauce, sliced with a scoop of the sauce

2 garlic cloves, minced

1 1/2 cups frozen corn nibblets

1 cup grated cheddar or Tex-Mex cheese mix 

1 cup salsa

2 tbsp all-purpose flour

1/2 cup fresh cilantro, chopped and some for garnish

Directions

Preheat oven to 375 F. Rehydrate the TVP according to package instructions ( a 1:1 ratio of TVP and very hot water.) Cut polenta into 6 to 7 slices, about 1/2 " thick.  Cover the bottom of a 9 " deep dish pie plate or casserole dish with polenta.  Place in preheated oven to warm while preparing the rest of the ingredients.

Add vegetable oil to a large frying pan and set over medium high heat. Add the rehydrated TVP, onion and garlic. Add in the mushrooms. Cook for about 3 to 5 minutes. Stir in the corn, a 1/2 cup of the cheese, the flour, the chili powder, the chipotle, the salsa and 1/4 cup of cilantro. Stir together and cook for about 5 to 8 more minutes.

Spoon over top of the hot polenta. Smooth out and sprinkle with the remaining cheese. Bake until the cheese has melted, around 5 minutes or so. Garnish with cilantro. Serve with a dollop of sour cream and a side of extra salsa.