Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

Savory mexi twist on shepherds pie with ground beef, beans, corn, chiles, in a cumin-tinged tomato-y sauce smothered in mashed potatoes

Ingredients Nutrition


  1. Roughly chop the onion and saute with the ground beef, cooking until beef is no longer pink. Drain grease off. Drain corn and green chiles, and put them in one bowl. Drain kidney beans and add to the beef in pan. Also to this add the beef broth, tomato paste, onion powder, oregano, chipotle chile powder, cumin, flour and sugar. Simmer mixture uncovered over medium high heat until it thickens up slightly. Taste for seasoning, adding salt & pepper if necessary. Layer in 2-qt casserole, beginning with the meat mixture. Then add the corn and chiles mixture, ending with the mashed potatoes spread over the top. (Can refrigerate at this stage if desired. If so, allow longer bake time if starting cold). Bake covered at 350 for 35-40 minute until bubbly. Uncover and add the cheese and bake 10-15 minute more until all melted. (May put under low broiler if desired to get the cheese crusty). Serves 4.


Most Helpful

I like the idea of this recipe, it's in the oven now. How ever the directions do not say when to add the tomato paste. I added mine when the meat and onions were cooked. Tastes good so far, I'll update when it's finished.

leftofzen February 25, 2010

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