Approximately 1 lb. (454g) flank steak, roughly chopped
5 ml (1 tsp.) ground cumin
1 onion, minced
1 garlic clove, minced
45 ml (3 tbsp.) flour
625 ml (2 ½ cups) beef broth
125 ml (1/2 cup) corn kernels
250 ml (1 cup) salsa
150 g Armstrong Tex Mex Shredded Cheese
10 ml (2 tsp.) Worcestershire sauce (optional)
10 ml (2 tsp.) hot sauce (optional)
Preheat oven to 190°C (375 °F).
In a pot of salted water set over high heat, cook the potatoes until tender. Using a food processor, puree the potatoes until smooth. Set aside.
In a large pan set over high heat, sear the meat with the spices, 2 minutes each side. Add the vegetables and continue to cook 3-4 minutes, stirring often.
Stir in the flour and continue to cook 2 minutes. Add the broth, stir, and cook until broth has thickened (4-5 minutes). Reduce heat to low and add the remaining ingredients (except the mashed potatoes and cheese). Continue to cook 3-4 minutes, stirring often.
Pour the mixture into a rimmed, oven-safe dish. Top with the mashed potatoes and cheese. Cook in the oven for 15 minutes. Serve.