Texas Cottage Pie    

2 medium russet potatoes, peeled and cut into 1/2-inch pieces
1 T butter, softened
1/2 C milk or half and half, at room temperature
1 1/3 C shredded pepper jack cheese, divided
1/2 tsp kosher salt
1 T vegetable oil
1 medium onion, chopped
1 tsp kosher salt
3 cloves garlic, minced
1 tsp chili powder
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp ground red pepper
1/8 tsp cinnamon
1 lb lean ground beef
1 C canned black beans, drained and rinsed
1 C frozen corn
1 C diced tomatoes

Heat the oven to 350 degrees and spray a baking dish with non-stick cooking spray. Steam, or boil, the potatoes until they are fork tender.  Press the potatoes through a ricer, or mash with a masher, until smooth.  Add the butter and half the milk.  Mix, adding additional milk as needed, until the potatoes are smooth and creamy.  Stir in one cup of the cheese and salt.  Set aside to cool. In a medium skillet over medium heat add the oil.  Once the oil shimmers add the onion and salt.  Cook, stirring often, until softened.  Add the chopped garlic, chili powder, cumin, smoked paprika, red pepper, and cinnamon and cook until fragrant, about one minute.  Add the beef and cook, stirring frequently, until well browned. Once browned add in the black beans and corn.  Cook until the corn is heated through.  Stir in the tomatoes and then transfer the mixture to the prepared dish.  Top the meat with half the reserved cheese.  Spread, or pipe, the potatoes onto the meat mixture and top with the remaining cheese. Bake until the mashed potatoes begin to lightly brown, about 30 to 35 minutes.  Allow the casserole to rest ten minutes before serving. Serves eight.