MEXICAN-INSPIRED SHEPHERD'S PIE
Somehow the combination of the spicy beef, the sweetness of the corn and red bell pepper, and the simplicity of mashed potatoes makes a mouthwatering dish my whole family loves!
Provided by LISAMICH
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 5
Number Of Ingredients 14
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes.
- While potatoes are cooking, cook ground beef in a nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add taco seasoning and stir until meat is coated; set aside.
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat oil in a large skillet over medium heat. Add onion and bell pepper and cook until slightly browned, about 5 minutes. Stir in frozen corn, water, and tomato paste. Bring to a simmer and cook for 3 minutes. Transfer corn mixture to a shallow baking dish and spread to cover the bottom. Top with seasoned meat.
- Drain potatoes. Add Emmentaler cheese, taco sauce, and butter and mash with potatoes. Add milk, salt, and pepper, mash until smooth, and spread on top of seasoned meat.
- Bake in the preheated oven until potatoes begin to brown, about 30 minutes.
Nutrition Facts : Calories 536.8 calories, Carbohydrate 30.7 g, Cholesterol 90.8 mg, Fat 34.6 g, Fiber 3.7 g, Protein 25.6 g, SaturatedFat 14.1 g, Sodium 710.3 mg, Sugar 7.3 g
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