Mexican Sheppards Pie
Transform your dinner routine with this bold and flavorful Mexican Shepherd's Pie, a zesty twist on the classic comfort food! This crowd-pleasing dish layers creamy, cheddar-infused mashed potatoes over a spiced ground beef and veggie filling that’s bursting with Mexican-inspired flavors. Featuring hearty black beans, sweet corn, and zesty diced tomatoes with green chilies, this recipe delivers a deliciously satisfying meal in every bite. Perfect for busy weeknights, it’s ready in just about an hour and serves six generously. Garnish with fresh cilantro for an extra pop of flavor and serve it hot for a one-pan dinner masterpiece that’s sure to become a family favorite! Tags: Mexican Shepherd's Pie, easy dinners, comfort food with a twist.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 3 tablespoons unsalted butter
- 0.5 cup milk
- 1 cup shredded cheddar cheese
- 1 pound ground beef
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 1 15-ounce can, drained and rinsed black beans
- 1 cup frozen corn
- 1 10-ounce can, drained diced tomatoes with green chilies (Rotel-style)
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1.5 teaspoons, divided salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional) fresh cilantro
- 1 tablespoon olive oil
Instructions
Peel and cube the russet potatoes. Place them in a large pot of salted water and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 15-20 minutes.
While the potatoes cook, heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute more.
Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
Stir in the black beans, frozen corn, diced tomatoes with green chilies, tomato paste, chili powder, ground cumin, paprika, 1 teaspoon of salt, and black pepper. Cook for 5 minutes, allowing the flavors to meld together.
Preheat your oven to 375°F (190°C).
Once the potatoes are tender, drain them and return them to the pot. Add the butter, milk, shredded cheddar cheese, and 1/2 teaspoon of salt. Mash until smooth and creamy.
Transfer the beef mixture to a greased 9x13-inch baking dish and spread it out evenly. Spoon the mashed potatoes over the top, spreading them in an even layer.
Place the baking dish in the preheated oven and bake for 20 minutes until the potatoes are lightly golden and the filling is bubbling.
If desired, garnish with chopped fresh cilantro before serving. Serve hot and enjoy your Mexican Shepherd's Pie.
Nutrition Facts
Calories |
3772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.6 g | 225% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 7092 mg | 308% | |
| Total Carbohydrate | 401.4 g | 146% | |
| Dietary Fiber | 56.9 g | 203% | |
| Total Sugars | 43.7 g | ||
| Protein | 176.6 g | 353% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1511 mg | 116% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 9376 mg | 200% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
