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Mexican-Inspired Shepherd's Pie
Mexican-Inspired Shepherd's Pie
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Mexican shepherd's pie with taco seasoning, sauce, sautéed onions, peppers, topped with creamy Emmentaler cheese for a rich and nutty twist.
Ingredients:
  • 2.25 cups peeled and cubed potatoes
  • 1 pound ground beef
  • 1 (1 ounce) packet taco seasoning mix
  • 3 tablespoons vegetable oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 0.5 (10 ounce) package frozen corn
  • 3 tablespoons water
  • 2 tablespoons tomato paste
  • 1 cup shredded Emmentaler cheese
  • 3 tablespoons taco sauce
  • 2 tablespoons butter, cut into pieces
  • 0.5 cup milk
  • salt and ground black pepper to taste
Instructions:
  • In a large pot, generously cover the potatoes with salted water and bring to a boil. Reduce the heat to medium-low and simmer for about 25 minutes until the potatoes are tender.
  • **Sauté ground beef in a nonstick skillet over medium-high heat until browned and crumbly, about 5 to 7 minutes. Drain any excess grease, then mix in taco seasoning until meat is evenly coated; set aside**.
  • Preheat the oven to a toasty 400 degrees F (200 degrees C).
  • In a large skillet over medium heat, sauté onion and bell pepper in oil until lightly browned, about 5 minutes. Mix in frozen corn, water, and tomato paste. Simmer for 3 minutes. Transfer the corn mixture to a baking dish and spread it evenly on the bottom. Add seasoned meat on top.
  • After draining potatoes, mix in Emmentaler cheese, taco sauce, and butter. Mash until creamy, then stir in milk, salt, and pepper until smooth. Spread the mixture over seasoned meat.
  • Roast in the oven until the potatoes start to turn golden brown, approximately 30 minutes.

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