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Tex-Mex Shepherd's Pie
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Tex Mex Chicken Shepherd's Pie: Spicy, cheesy, loaded with beans, corn, and creamy mashed potatoes - the ultimate weeknight dinner delight!
Ingredients:
  • 2 1/2 pounds (5 to 6 medium) Yukon Gold potatoes
  • 1 tablespoon salt, divided
  • 4 tablespoons unsalted butter, cut into slices
  • 1/2 cup milk, or more as needed
  • 1 1/2 cups grated sharp cheddar cheese
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 large garlic clove, finely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 2 cups shredded, cooked chicken
  • 2 cups of your favorite salsa
Instructions:
  • Preheat your oven to 425°F and prepare a 9 x 13-inch or 2-quart baking dish.
  • Prepare the potatoes: Wash and cut into 1-inch chunks, peeling is optional. Place in a pot and cover with cold water, adding 2 teaspoons of salt to taste, aiming for a briny flavor. Bring to a boil, then simmer uncovered for 15-20 minutes until tender. Drain and return to the pot, stirring over low heat for 1-2 minutes to dry.
  • Mash the hot, drained potatoes with butter over low heat until melted. Create space in the pot for the milk, then heat it quickly. Whisk in the milk until fluffy, adding more if needed. Stir in 1/2 cup cheese, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Adjust salt to taste.
  • In a large skillet over medium heat, warm the oil. Sauté the onions and garlic until softened, about 5 minutes. Lower the heat if needed. Stir in oregano and cumin, cook for 30 seconds. Add beans, corn, chicken, and salsa. Season with 1/2 teaspoon salt, adjust to taste.
  • Create the casserole by transferring the filling into a baking dish, topping it with mashed potatoes, and sprinkling the remaining 1 cup of cheese over the top.
  • Bake the casserole in a preheated oven at 350°F for 25-30 minutes until the filling bubbles and the cheese turns golden. Refrigerate any leftovers for up to 3 days.

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