This week, Chef Jackie Mendive of Jackie’s Empanadas on the Go shows Tina Redwine how to make Cowboy Shepard’s Pie.

1 Tbsp. extra-virgin olive oil,

1 lb. ground beef (20% fat)

2 medium onions, chopped

1 small red bell peppers, seeded, chopped

Kosher salt,

freshly ground pepper

1 Tsp. ground cumin

1 Tsp. sweet paprika

1/2 Tsp. dried oregano

1/4 tsp. cayenne pepper

1/4 cup low-sodium beef stock or broth

1/2 cup pitted green olives (Picholine or Spanish), rinsed well, cut in half lengthwise- optional

2 hard boiled eggs chopped -optional

3 large potatoes

1/2 cup butter

salt

pepper

Heat 1 Tbsp. oil in a large pot over high. Cook beef, breaking up with a spoon, until browned but not completely cooked through, 6–8 minutes. Remove beef and set aside.

Reduce heat to medium and cook onion and bell peppers until tender but not browned; Add salt, pepper, cumin, paprika, oregano, and cayenne and cook, about 1 minute. Add beef stock and reserved beef, bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. place ground beef in a 9x13 baking dish

Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes). Put in colander and save 1/2 cup of the water. Press potato with fork, add 1/2 cup butter and water as needed, season with salt and pepper. Once mashed beat with a spoon. Place mashed potato layer over the ground beef.

Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.