A delightful and hearty dish combining the flavors of the Southwest with a comforting shepherd's pie.
Heat a large skillet over medium heat and sauté the onion, garlic, carrot, and mushrooms until softened.
Ensure the vegetables are evenly chopped for uniform cooking.
Add the ground beef to the skillet and cook until browned.
Break the beef into small pieces for even cooking.
Stir in the oregano, thyme, cumin, and pepper, then sprinkle with flour and mix well.
Stir constantly to prevent the flour from clumping.
Pour in the beef broth, red wine, and tomato paste, stirring until combined.
Simmer the mixture to allow the flavors to meld.
Transfer the beef mixture to a casserole dish and set aside.
Use a spatula to spread the mixture evenly.
Boil the potatoes until tender, then mash with milk, salt, cilantro, and scallions.
Mash the potatoes while they are still hot for a smoother texture.
Spread the mashed potatoes over the beef mixture and sprinkle with paprika and cheese.
Create decorative swirls on the potato topping for a nice presentation.
Bake the casserole at 375°F until golden and bubbly.
Place the casserole on a baking sheet to catch any drips.
Serve hot and enjoy your delicious Southwest Shepherd's Pie.
Garnish with extra cilantro for a fresh touch.
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