South-Of-The-Border Shepherd’s Pie

South-Of-The-Border Shepherd’s Pie 1 1/2 pound potatoes, cut into 1-inch cubes 1/2 cup milk 2 tablespoons butter 2 tablespoons fresh cilantro, chopped 1 teaspoon salt, divided 1 teaspoon black pepper, fresh ground and divided 1 pound lean ground beef 2 cloves garlic, minced 1/2 cup onion, chopped 1 can (14- to 19-ounce) black beans, drained and rinsed 1 can (14-ounce) diced tomatoes 1 1/2 cup corn kernels, thawed (if frozen) 1/2 cup shredded Cheddar cheese Preheat oven to 350 degrees F. Place potatoes in a large saucepan and add enough water to cover. Cover and bring to a boil over high heat. Reduce heat and simmer for about 15 minutes or until potatoes are just tender. Drain potatoes, return to the pot and add milk, butter, cilantro, half the salt and half the pepper; mash until smooth. Meanwhile, in a large nonstick skillet, over medium-high heat, cook beef, garlic and onion, breaking beef up with the back of a spoon, for 8 to 10 minutes or until beef is no longer pink. Drain off fat. Stir in beans, tomatoes and the remaining salt and pepper; bring to a boil. Reduce heat and simmer, stirring often, for 5 to 7 minutes or until heated through. Spread beef mixture in 11- by 7-inch glass baking dish. Spread corn evenly over meat. Spread mashed potatoes over corn. Sprinkle with cheese. Bake in oven for 20 minutes or until top is golden. Quick Tip: If you want to use canned corn, use a 14- or 15-ounce (398 or 425 mL) can and drain first.