Serves 6
45 min
Mexican Shepherd's Pie
Recipe GLPR3e5206e2ebe395
This hearty Mexican-inspired shepherd's pie layers seasoned ground beef with corn and salsa beneath a creamy mashed potato topping, finished with melted cheese. A comforting one-dish meal that brings bold flavors and satisfying textures to your dinner table.
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Ingredients
1 lb lean ground beef
1/2 medium onion, chopped
1 red pepper, chopped
2 tsp taco seasoning
1/2 tsp cumin
salt to taste
1 cup frozen corn
1 1/2 cups salsa
6 medium potatoes, diced
1/4 cup butter
1/2 cup milk
1 cup shredded cheese
Directions
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until no longer pink. This should take about 5–7 minutes. Drain excess fat if needed.
Add the chopped onion, red pepper, taco seasoning, cumin, and a pinch of salt to the beef. Stir well and cook until the vegetables are tender, about 5 minutes. Taste and adjust seasonings as desired.
Stir the frozen corn and salsa into the beef mixture. Mix until evenly combined, then transfer the entire mixture to a 2.5-quart casserole dish. Set aside.
Meanwhile, place the diced potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are fork-tender, approximately 10–15 minutes depending on dice size. Drain thoroughly.
Return the cooked potatoes to the pot. Add the butter, milk, and salt to taste. Mash until you reach your desired consistency—smooth or slightly chunky, as you prefer.
Spread the mashed potatoes evenly over the beef and corn mixture in the casserole dish. Sprinkle with the shredded cheese, then cover the dish with foil or a lid.
Bake in a preheated 350°F oven for 20–25 minutes until the filling is heated through and the potato layer is warm.
Remove the foil or lid, sprinkle any remaining cheese on top, and return to the oven uncovered. Bake for another 3–5 minutes until the cheese is melted and lightly golden.
