Best Mexicana Shepherds Pie Recipes

MEXICAN SHEPHERD'S PIE

Steps:

• Brown and drain ground beef.
• Add taco seasoning to taste [we prefer a less spicy mix, so I only use half the envelope].
• Add corn.
• Meanwhile, boil potatoes until tender, then mash.
• If you like, you can add butter and milk.
• Spread about one third of the potatoes in a round 2 quart casserole dish.
• Top with the ground beef mixture, then the cheese. Finish with the remaining potatoes.
• To use right away, bake at 350 about 30 minutes.
• To freeze, cover and freeze until solid. Lift out of casserole dish and wrap in foil. Place in zipper bag, label with name and date. Use within 3 months.
• To reheat, unwrap and place in original dish, defrost completely. Bake at 375 for 40-45 minutes.

MEXICAN SHEPHERD'S PIE RECIPE

Steps:

• Place potatoes in a medium saucepan and cover with cold water. Set over high heat, and bring to a boil, then turn down to simmer.
• When potatoes are fork tender, drain and return to the saucepan. Add 4 tablespoons of butter, milk, salt, and pepper, and mash until thoroughly combined. Add salt and pepper to taste.
• Preheat the oven to 350 degrees Fahrenheit. Spray a 11x17 glass dish or 2 quart casserole, and set aside.
• While potatoes are cooking prepare the filling. Add vegetable oil into a 12-inch pan over medium high heat. Once the oil is hot, add the onion, peppers, zucchini, and corn, and saute until soft, about 5-7 minutes.
• Add black beans to vegetables and stir to combine. Pour vegetable mix into a bowl, and set mixture aside.
• Add the meat to the same pan and brown until cooked through, breaking up with spoon as it cooks.
• Drain cooked meat and add to the vegetable mixture. Set aside.
• To make sauce, add the remaining 2 tablespoons of butter to the same pan, and let it melt. Sprinkle the flour over the melted butter and whisk together, it may become clumpy.
• Add a quarter cup of the broth to the butter and flour, and whisk until smooth and thick. Slowly add the rest of the broth, and whisk until smooth.
• Add the chopped chipotle peppers to sauce, and whisk until well combined. Cooking until sauce is thick.
• Add the meat and vegetable mixture to the sauce. Adjust the seasoning with salt and pepper or more chipotle peppers, if needed.
• Spread the meat and vegetable mixture in the bottom of an 11x7 casserole dish.
• Spread the potatoes evenly over the meat mixture.
• Sprinkle cheese evenly and generously over the potatoes.
• Bake for 20-25 minutes until the cheese is lightly brown, and everything is hot and bubbly. Let the mixture sit for 15 minutes before serving.

MEXICAN SHEPHERD'S PIE

Steps:

• In 10-inch skillet, cook ground beef and 1/4 cup of the green onions over medium-high heat 5 to 7 minutes, stirring occasionally until beef is thoroughly cooked; drain. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over low heat until mixture is thoroughly heated.
• Meanwhile, make potatoes as directed on pouch, using water, milk and butter.
• Spoon potatoes over corn in skillet; spread evenly. Sprinkle with cheese and remaining 1/4 cup green onions. Cover; cook over low heat about 5 minutes or until cheese is melted. Arrange tomato wedges in spoke fashion over potatoes. Garnish with tortilla chips around outside edge of skillet.

MEXICAN SHEPHERD'S PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder, salt, and pepper. Mix in the tomatoes, and cook 5 minutes. Stir in the taco seasoning and water. Bring to a boil, reduce heat to low, and continue cooking 5 minutes, until thickened. Transfer to the prepared baking dish, and top evenly with corn.
• Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
• Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese.

SHEPHERD'S PIE MEXICANA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish with cooking spray.
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender enough to pierce with a fork; drain. Mash by hand using a potato masher or sturdy whisk. Mix in butter, milk, garlic powder, and salt and pepper to taste. Set aside.
• Heat oil in a large skillet over medium heat. Add onions; cook and stir until softened, 8 to 10 minutes. Add garlic and ground beef and cook until meat loses its pink color. Season with seasoned salt and taco seasoning. Add peas and corn and stir until blended.
• Pour beef and vegetable mixture into prepared baking dish. Cover with mashed potatoes.
• Bake in preheated oven until potatoes are golden and beef and vegetable mixture is hot and bubbly, 30 to 35 minutes.

SHEPHERD'S PIE

Steps:

• Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook beef, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic; cook until softened, about 4 minutes.
• Add thyme, ketchup, and flour; stir until combined. Add 1/2 cup water and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.
• Spoon beef mixture into a 2-quart baking dish. Spread potatoes evenly over beef; using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve.

MEXICAN SHEPHERDS PIE

Steps:

• Coarsely chop the onion and peppers.
• Peel the potatoes and cut into small pieces (about the size of roast potatoes) and put to one side.
• Warm a pan on medium heat, add a little olive oil.
• Cook the onions for 5 minutes.
• Add the peppers and cook for a further 5 minutes.
• Remove the veg from the pan and put to one side.
• In the same pan, turn the heat up high and brown the mince.
• When the mince is browned through, stir in the onion and peppers and season with salt and pepper.
• Bring a large pan of water to the boil (boil the kettle to save time!).
• Stir in the fajita spice mix to the mince.
• Add the lamb stock a little at a time until it is completely incorporated.
• Stir in the tomato puree.
• Turn the heat down low, cover with lid and leave for 30 mins stirring occasionally.
• Add the potatoes to the pan of boiling water for 25 minutes.
• Preheat oven to 200°C.
• Drain the potatoes, return to the pan (off the heat) and cover with a clean teatowel.
• Add the butter to the potatoes and mash.
• Spread the mince evenly into an ovenproof dish, then cover evenly with the mash.
• Grate some cheese and lightly sprinkle on top of the mash.
• Cook in the oven for 15 minutes.
• Remove from the oven and sprinkle tacos, salsa and more grated cheese and return to the oven for 10 minutes.